Lemon Honey Almond Cake
  • For syrup
  • 1 cup honey
  • 2/3 cup water
  • 1/3 cup sugar
  • 1/4 cup fresh lemon juice
  • For cake
  • 2 cups almonds
  • 2 cups sugar (1-1/2 cups)
  • 1 cup matzo cake meal
  • 1 cup matzo meal
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • 6 large eggs
  • ½ cup vegetable oil (canola)
  • 1 tablespoon grated lemon peel
  1. Make syrup:
  2. Combine all ingredients in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil 1 minute. Cool.
  3. Make cake:
  4. Preheat oven to 350°F. Oil 13 x 9 x 2-inch metal baking pan. Finely grind almonds and ½ cup sugar in processor; transfer to medium (large)bowl. Stir in the matzo cake meal, matzo meal,
  5. cinnamon and allspice.
  6. Using electric mixer, beat eggs and remaining 1½ cups sugar in large bowl until very thick and pale in color, about 10 minutes. Beat in oil and lemon peel. Fold in almond/matzo mixture. Transfer batter to prepared pan.
  7. Bake cake until tester inserted into center comes out clean, about 45 minutes. Cut hot cake into 32 squares; leave in pan. Drizzle cooled syrup over. Let stand until syrup is absorbed, at least 30 minutes. Serve warm or at room temperature. Note: Can be made 2 days ahead. Cool, cover and store at room temperature.
  8. Makes about 32 squares.
The cake has an appealing, somewhat coarse texture; drizzled with a honey-lemon syrup, the dessert is reminiscent of baklava. Both matzo meal and the more finely ground matzo cake meal are used here. Wow, is this good. I just tasted a bite because it has so much sugar (and honey) in it but man is this delicious. It does taste like baklava but with a wonderful lemon flavor. I followed the recipe exactly except I used 2 cups of ground almonds and I eliminated the 1/2 cup of sugar that is used to grind the whole almonds. It doesn't need it if you use already ground almonds.