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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
Makes one cake
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
- 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.
- This recipe was entered in the contest for Your Best Jewish-Inspired Recipe
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