| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Spanish |
Cakes, Passover |
10 |
Servings |
INGREDIENTS
| 2 1/4 |
c |
Sugar |
| 2 |
c |
Water |
| 1 |
tb |
Lemon juice, fresh |
| 1 |
tb |
Rose water |
| 5 |
|
Eggs, lightly beaten |
| 1 1/4 |
c |
Walnuts, chopped |
| 3/4 |
c |
Ground almonds |
| 1 |
c |
Sugar |
| 1 |
|
Orange juice and grated zest |
| 2 |
ts |
Ground cinnamon |
|
|
Walnut oil, or almond oil, or butter, for pan |
INSTRUCTIONS
SYRUP
CAKE
1. To make the syrup, boil the sugar and the water with the lemon juice for
15 minutes. Stir in the rose water. Cool and refrigerate.
2. To make the cake, preheat the oven to 350 degrees. Mix all the
ingredients thoroughly. Line the bottom of a cake pan with foil or
greaseproof paper. Brush the foil with oil or melted butter, pour in the
cake mixture and bake for 1 hour, until browned.
3. Immediately turn the cake out into a deep dish. Peel off the foil or
paper, cut the cake into serving pieces and put them on plates. Drizzle
syrup over each piece, allowing them to absorb the syrup for 15 minutes,
and serve
Recipe by: Claudia Roden Posted to MC-Recipe Digest V1 #562 by Jane
Rosenberg-Coombs <jfcoombs@ilinks.net> on Apr 12, 1997
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