Passover Honey Nut Cake in Soaking Syrup
Indulge in the luscious flavors of the Passover Honey Nut Cake in Soaking Syrup, a moist and fragrant dessert that’s perfect for your holiday table. This gluten-free cake is made with ground almonds or walnuts, potato starch, and a fragrant blend of zesty orange and lemon, creating a delicate, nutty base. The magic happens when the cake is soaked in a warm honey-citrus syrup infused with fresh orange juice and a hint of cinnamon, resulting in an irresistibly tender and flavorful treat. Ideal for Passover or any special occasion, this cake is light yet decadent, bursting with natural sweetness and festive citrus aromas. Serve slices on their own or topped with a dollop of whipped cream for an unforgettable finish to your celebration.
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Recipe Information
Ingredients
- 200 grams Ground almonds or walnuts
- 50 grams Potato starch
- 1 teaspoon Baking powder (kosher for Passover)
- 5 large Eggs
- 150 grams Granulated sugar
- 100 grams Honey
- 60 milliliters Vegetable oil
- 1 teaspoon Orange zest
- 1 teaspoon Lemon zest
- 1 teaspoon Vanilla extract
- 250 milliliters Water (for syrup)
- 120 grams Honey (for syrup)
- 100 grams Sugar (for syrup)
- 100 milliliters Orange juice (freshly squeezed, for syrup)
- 1 stick Cinnamon stick (optional, for syrup)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch (23 cm) round or square baking tin. Line the bottom with parchment paper for easy removal.
In a medium bowl, combine the ground almonds or walnuts, potato starch, and baking powder. Mix well and set aside.
Separate the eggs, placing the yolks in one large mixing bowl and the whites in another clean bowl.
Using an electric mixer, beat the egg yolks and sugar together until pale and fluffy, about 3-4 minutes.
Add the honey, vegetable oil, orange zest, lemon zest, and vanilla extract to the egg yolk mixture. Beat until well combined.
Gently fold the dry ingredients into the yolk mixture until just combined.
In the separate bowl, beat the egg whites with a pinch of salt until stiff peaks form.
Fold the beaten egg whites into the batter in three parts, taking care not to deflate the mixture.
Pour the batter into the prepared baking tin and smooth the top. Bake in the preheated oven for 30-35 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
While the cake is baking, make the soaking syrup. Combine the water, honey, sugar, orange juice, and cinnamon stick (if using) in a small saucepan. Heat over medium heat, stirring until the sugar dissolves. Simmer for 5-7 minutes, then remove from heat and discard the cinnamon stick.
When the cake is fully baked, remove it from the oven and allow it to cool slightly in the tin, about 10 minutes.
Poke small holes all over the cake using a skewer or fork. Slowly pour the warm syrup evenly over the cake, allowing it to soak in completely.
Let the cake cool to room temperature before removing from the tin. Serve on its own or with a dollop of whipped cream. Enjoy!
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 89 mg | 4% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 45.0 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 73 mg | 6% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 211 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
