Diana's Desserts - www.dianasdesserts.com

Lemon Honey Almond Cake

Servings: Makes 32 squares
The cake has an appealing, somewhat coarse texture; drizzled with a honey-lemon syrup, the dessert is reminiscent of baklava. Both matzo meal and the more finely ground matzo cake meal are used here.

If serving at a Dairy meal, serve this cake with whipped cream or for a Meat meal, serve with non-dairy whipped topping (pareve).

For Syrup:
1 cup honey
2/3 cup water
1/3 cup granulated sugar
1/4 cup fresh lemon juice

For Cake:
2 cups almonds
2 cups granulated sugar
1 cup matzo cake meal
1 cup matzo meal
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
6 large eggs
1/2 cup vegetable oil
1 tablespoon grated lemon peel

Make the Syrup:
Combine all ingredients in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil 1 minute. Cool.

Make the Cake:
Preheat oven to 350 degrees F (180 C). Oil a 9 x 13-inch 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.)

Makes about 32 squares.

Source: Bon App├ętit, April 1999
Date: March 11, 2005