| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Turkish |
Try it, Pileggi, Holiday, Cakes |
8 |
Servings |
INGREDIENTS
|
|
~Jewish, Turkish |
| 2 |
c |
Sugar |
| 2 |
c |
Water |
| 2 |
ts |
Lemon juice |
| 5 |
|
Eggs |
| 1 |
c |
Sugar |
| 1/4 |
c |
Oil |
| 1 |
|
Orange's juice and rind, |
|
|
~rind grated |
| 2 |
ts |
Cinnamon, ground |
| 1 1/4 |
c |
Passover fine matzoh cake |
|
|
~meal |
| 1 1/4 |
c |
Blanched almonds, finely |
|
|
~chopped |
INSTRUCTIONS
SEPHARDIC COOKING; MARK
SYRUP
CAKE
1. First make 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 from 10
minutes. Cool the syrup.
2. To make the cake, beat the eggs until frothy, add the sugar, and
continue to beat until golden and well mixed.
3. Add all the other ingredients, one at a time, and stir them into a
batter. Pour the batter into a oiled and floured cake pan, 13x9x2" and
bake in a 350 degrees F oven for 30 minutes. Test the doneness with a
toothpick.
4. Remove the cake from the oven and pour the cooled syrup over it. Let
the cake stand for 2 hours before serving to allow the syrup to be
absorbed.
Serve at any Passover event, but especially with Turkish coffee. Makes 1
cake, about 18 pieces.
This wonderful cake is a Passover favorite for visiting friends and
foreigners from New York. Like so many Turkish sweets, the cake is bathed
in a syrup that keeps it moist but not soggy. The cool syrup is poured over
the hot cake when it is removed from the oven. Almonds are the nut of
choice but there are those who prefer the flavor of walnuts.
Posted 10-20-93 by DAVID PILEGGI on F-Cooking
MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet
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