KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
|
|
|
|
|
|
|
|
|
KOSHER RECIPES: CAKES |
|
|
TEZPISHTI - PASSOVER TURKISH NUT CAKE |
SYRUP
2 cups sugar
2 cups water
2 teaspoons lemon juice
|
CAKE
5 eggs
1 cup sugar
¼ cup of corn or sunflower oil
Juice and grated rind of 1 orange
2 tsp ground cinnamon
1¼ cup Passover fine matzoh cake meal
1¼ cup finely chopped blanched almonds
|
- 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 for 10 minutes. Cool the
syrup.
- To make the cake, beat the eggs
until frothy, add the sugar, and continue to beat until golden
and well mixed.
- Add all the other ingredients ,
one at a time, and stir them into the batter. pour into an oiled
and floured cake pan, 13 x 9 x 2 inches, and bake in a
350 degrees F. oven for 30 minutes. Test the doneness with a
toothpick.
- Remove the cake from the oven and
pour the cooled syrup over it. Let it 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. |
|
|
|
|
|
|
KOSHER DELIGHT MAGAZINE
|