LEMON-HONEY ALMOND CAKE
Steps:
- 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 1/2 cup sugar in processor; transfer to medium bowl. Whisk in matzo cake meal, matzo meal, cinnamon and allspice. Using electric mixer, beat eggs and remaining 1 1/2 cups sugar in large bowl until very thick and pale in color, about 10 minutes. Beat in oil and lemon peel. Fold in almond 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. (Can be made 2 days ahead. Cool, cover and store at room temperature.)
PASSOVER LEMON CHEESECAKE
Provided by Melissa Roberts
Categories Dessert Bake Passover Cream Cheese Lemon Almond Spring Kosher Kosher for Passover Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- Make crust:
- Preheat oven to 350F with rack in middle.
- Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground. Transfer to a bowl and stir in butter until combined well. Press onto bottom and 1 inch up side of springform pan. Bake until crust is firm and a shade darker, 12 to 15 minutes. Cool crust completely in pan on a rack.
- Make filling and bake cheesecake:
- Reduce oven temperature to 300°F.
- Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, mixing until incorporated. Mix in zest and vanilla.
- Put springform pan in a shallow baking pan and pour filling into cooled crust. Bake until filling is set 1 1/2 inches from edge but center is wobbly, 45 to 50 minutes (filling will continue to set as it cools). Transfer cake in pan to a rack and immediately run a knife around edge, then remove side of pan. Cool completely, 2 to 3 hours.
LEMON-HONEY ALMOND CAKE (KOSHER FOR PASSOVER)
From Bon Appetit. "The cake has an appealing, somewhat coarse texture; drizzled with a honey-lemon syrup, the dessert is reminiscent of baklava."
Provided by Ariella
Categories Dessert
Time 1h5m
Yield 32 serving(s)
Number Of Ingredients 13
Steps:
- 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 1/2 cup sugar in processor; transfer to medium bowl.
- Whisk in matzo cake meal, matzo meal, cinnamon and allspice.
- Using electric mixer, beat eggs and remaining 1 1/2 cups sugar in large bowl until very thick and pale in color, about 10 minutes.
- Beat in oil and lemon peel.
- Fold in almond 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. (Can be made 2 days ahead.
- Cool, cover and store at room temperature.).
Nutrition Facts : Calories 187.7, Fat 8.8, SaturatedFat 1.1, Cholesterol 34.9, Sodium 43.5, Carbohydrate 26.2, Fiber 1.1, Sugar 23.8, Protein 3.1
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