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Lemon Honey Almond Cake

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Why I Love This Recipe

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.

Ingredients You'll Need

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


Make syrup:

Combine all ingredients in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil 1 minute. Cool.

Make cake:

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,

cinnamon and allspice.

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.

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.

Makes about 32 squares.

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