Honey-soaked walnut cake

Yield: 20 Servings

Measure Ingredient
3½ cup Walnuts; finely ground
¼ cup Matzoh meal
1 teaspoon Ground cinnamon
6 larges Eggs; separated
1 cup Sugar
¼ cup Orange juice
2 teaspoons Grated orange peel
½ cup Honey
3 tablespoons Orange juice
1 tablespoon Sugar
20 \N Walnut halves; more or less
\N \N Confectioner's sugar


1. Preheat oven to 350 degrees. Grease 13x9x2-inch baking pan; set aside.

Combine ground walnuts, matzah and cinnamon; set aside. In electric mixer, at high speed, beat egg yolks with 1 cup sugar for 5 minutes, until thick and lemon-colored. Beat in the ¼ cup orange juice and peel; fold into walnut mixture.

2. In large bowl, with clean beaters, at high speed, beat egg whites to stiff peaks. Fold into walnut mixture until no white streaks remain. Pour into prepared pan. Bake 35 minutes, or until cake tests done. Cool cake in pan for 15 minutes.

3. Meanwhile, make Honey Syrup: In small saucepan, heat honey with ¼ cup water, the juice and sugar until boiling. Simmer 10 minutes.

4. Cut cake almost all the way through into 2-inch diamond-shaped pieces.

Place a walnut half in center of each piece. Slowly pour syrup over cake.

Let stand 30 minutes, or until syrup is absorbed. Sprinkle with confectioner's sugar. Serve warm or at room temperature. Makes about 20 servings.



From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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