Ingredients for Passover Honey Nut Cake In Soaking Syrup
- White Sugar
- Brown Sugar
- ½ cup vegetable oil
- 4 large eggs
- ½ cup orange juice (for syrup)
- Orange Zest
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon (for syrup)
- Matzo Cake Crumbs
- Hazelnuts
- Walnuts
- 1 cup granulated sugar (for syrup)
- ½ cup honey (for syrup)
- ½ cup water
- 2 tablespoons lemon juice
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How to Make Passover Honey Nut Cake In Soaking Syrup
- Preheat oven to 350°F (175°C).
- Generously grease a 7-inch round layer cake pan.
- In a medium bowl, whisk together 1 cup granulated sugar, ½ cup honey, ½ cup vegetable oil, and 4 large eggs until thick and pale yellow.
- Stir in ½ cup orange juice, zest of 1 orange, ¼ teaspoon salt, 1 teaspoon ground cinnamon, 1 ½ cups cake meal (matzah cake meal), and 1 cup chopped nuts (walnuts or pecans recommended).
- Pour batter into the prepared cake pan.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the soaking syrup:
- In a medium saucepan, combine 1 cup granulated sugar, ½ cup honey, ½ cup orange juice, ½ cup water, 2 tablespoons lemon juice, and 1 teaspoon ground cinnamon.
- Bring to a simmer over medium heat, stirring until sugar dissolves. Simmer for 5-10 minutes, until the syrup thickens slightly.
- Remove from heat and let cool completely.
- Once the cake is completely cool, poke holes all over the top with a fork.
- Pour the cooled syrup evenly over the cake, allowing it to soak in completely.
- For best results, refrigerate the cake for 2-4 hours to allow the syrup to fully absorb and the cake to firm up. Chilling also helps balance the sweetness.
- Serve chilled on muffin liners, in pastry cups, or on doilies. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
169g
Fat
10g
Carbs
15g
