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| Ezpishti - Sephardic Passover Nut Cake (Pareve/Vegan/Passover)
Syrup: 2 cups sugar 2 cups water 2 tsp lemon juice Cake: 5 eggs 1 cup sugar 1/4 cup corn or sunflower oil Juice and grated rind of 1 orange 2 tsp ground cinnamon 1 1/4 cup Passover fine matzoh cake meal 1 1/4 cup finely chopped blanched almonds The syrup: Mix the sugar and water together in a pan and bring to a boil. Add the lemon juice and simmer over low heat for ten minutes. Cool the syrup. The cake: Beat the eggs until frothy. Add the sugar and continue to beat until golden in color and well mixed. Add all the other cake ingredients, one at a time and stur them into the batter. Pour into an oiled and floured cake pan 13 x 9 x 2 and bake at 350 degrees for 30 minutes. Remove the cake. Remove the cake from the oven and pour the cooled syrup over it. Let stand for 2 hours allowing the syrup to be absorbed. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |