Serves a Crowd

Tishpishti (Walnut Cake)

Name: Tishpishti (Walnut Cake)
Yield: Makes One cake
Cuisine: American
Ingredients: 8 eggs, lightly beaten; 1 cup vegetable oil (that\'s right, one cup); 3/4 cup granulated sugar; 1 cup matzoh meal; 2 cups walnuts, finely chopped; 1 cup orange juice; zest of 4 small oranges; 1/2 tablespoon ground cinnamon; 1 teaspoon ground clove; 1 cup sugar; 1 1/2 cups water; juice of half a lemon; 1 cinnamon stick

by: Ali Worthalter

April 14, 2016

4.3

3 Ratings

Makes One cake

Jump to Recipe

Author Notes

This cake is present in our Passover seder table every year. The recipe was probably passed down from my grandmother, whose family comes from Turkey, to my aunt Karen. My aunt Karen is an amazing cook and baker, and my family recipes will most likely come from her, since my mom is capable of burning boiling water. This cake is sweet, moist and fluffy, perfect for Passover. —Ali Worthalter

What You'll Need

Ingredients

For the cake:
8 eggs, lightly beaten
1 cup vegetable oil (that's right, one cup)
³/₄ cup granulated sugar
1 cup matzoh meal
2 cups walnuts, finely chopped
1 cup orange juice
zest of 4 small oranges
¹/₂ tablespoon ground cinnamon
1 teaspoon ground clove

For the syrup:
1 cup sugar
1 ¹/₂ cups water
juice of half a lemon
1 cinnamon stick

Directions

Preheat the oven to 325.
Butter and flour (or matzoh meal) a standard 9 inch springform pan.
To make the cake, mix all the ingredients together in a large mixing bowl just until combined; do not overmix the batter.
Pour the cake mixture or batter into the springform pan and bake the cake for about 1 hour, until the top is golden brown and a cake tester or toothpick comes out clean.
Turn the cake out into a dish and cut it into diamond shapes, but keeping the cake together.
While the cake is baking, you can make the syrup: mix all the syrup ingredients in a saucepan and bring the mixture to a boil for about 15 minutes, until the sugar is dissolved and the syrup is thicker.
Let the syrup come to room temperature and pour it over the cake.
Serve the cake warm or at room temperature.

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6 Reviews

Gigi April 17, 2016

Do you mean 1 c. matzo CAKE meal? Regular matzo meal is not kosher for Passover, so technically shouldn't be used. This sounds delicious, very bright and citrusy, so please let me know if it's same measure of cake meal. Thanks!

GsR April 17, 2016

Of corse matzah meal can be kosher for Passover!

Ali W. April 18, 2016

I meant matzo meal... You can either use regular matzo pieces grounded into a flour-like or breadcrumbs consistency or I believe you can even buy pre-made matzo meal; I know for sure that Manischewitz sells it this way. And it should be kosher for Passover

LeBec F. April 16, 2016

p.s. this beats a Honey Cake anyday! (no offence intended)

LeBec F. April 15, 2016

It is a pet peeve of mine when citrus is used iin a wussy way(i.e. hardly there) but is included in a recipe's title. So I LOOOVE your recipe! With the juice and ALOT of zest, I am really going to taste ORANGE!! and walnuts of course! And the oil will make it oh so moist! I know I'm going to use some whole grain flours and honey as well (I've just begun to like honey) so Thank You and congrats on such a nice recipe!