Best 2 Passover Honey Nut Cake In Soaking Syrup Recipes

Are you looking for the very best recipe to create an unforgettable Passover honey nut cake in soaking syrup? We are here to guide you through the process of finding the perfect recipe for your special occasion. With so many variations available, selecting the right one can be overwhelming. In this article, we will provide you with crucial information to consider when choosing the best recipe, including tips on ingredients, techniques, and presentation. Additionally, we will delve into the history and significance of this traditional Jewish dessert, making your Passover celebration even more meaningful.

Here are our top 2 tried and tested recipes!

PASSOVER HONEY NUT CAKE IN SOAKING SYRUP

Passover Honey Nut Cake in Soaking Syrup image

Recipe from Kosher Cooking web site for ZWTII 2006. This recipe has a Middle Eastern tone which adds to this cakes appeal. It is much like Baklava in concept but flour free making perfect for passover

Provided by Chabear01

Categories Dessert

Time 6h

Yield 10-12 slices, 10-12 serving(s)

Number Of Ingredients 17

Ingredients

3/4 cup white sugar
1/4 cup brown sugar
1/4 cup oil
3 eggs
3 tablespoons orange juice
1 tablespoon orange zest, finely chopped
1/4 teaspoon salt
1/4 teaspoon cinnamon (use 1/2 tsp for a more pronounced cinnamon flavor)
1/2 cup matzo cake crumbs
1/2 cup hazelnuts or 1/2 cup almonds, finely chopped
1 cup walnuts, finely chopped
2/3 cup sugar
1/4 cup honey
1/3 cup orange juice
1/4 cup water
1 tablespoon lemon juice
1/4 teaspoon cinnamon

Steps:

Preheat oven to 350 degrees F. Generously grease a 7 inch round layer cake pan (if you do not have one, you can use a round foil pan of the same size available in the supermarket bake aisle).
In a medium sized bowl, using a wire whisk, beat the sugars, oil, and eggs. Beat very well until the mixture is thick and a pale yellow. Stir in orange juice, zest, salt, cinnamon, cake meal, and nuts. Turn Batter into prepared cake pan.
Bake for 35 to 40 minutes or until top is light brown and set. (Cool at least twenty minutes before adding Syrup). Meanwhile prepare Soaking syrup.
Soaking Syrup:.
In medium saucepan, heat the sugar, honey, orange juice, water, lemon juice, and cinnamon. Heat to dissolve sugar and simmer 5-10 minutes until mixture becomes yrupy. Cool well.
Pour Syrup over cooled cake, poling holes in cake with a fork, to permit syrup to penetrate cake. Allow to stand 2 to 4 hours to absorb syrup. You might prefer to refrigerate the cake so that while it is absorbing liquid, it is also firming. Also, The chilled cake offsets it innate sweetness and makes it easier to cut. Serve it on muffin liners, Splayed out as pastry or confection cups, or on pastry doilies.

Nutrition Facts : Calories 352.3, Fat 18.7, SaturatedFat 2.2, Cholesterol 63.5, Sodium 82.2, Carbohydrate 45.2, Fiber 1.6, Sugar 42.4, Protein 4.8

PASSOVER HONEY NUT CAKE IN SOAKING SYRUP

Passover Honey Nut Cake in Soaking Syrup image

Provided by Marcy Goldman

Categories Cake Fruit Juice Nut Brunch Dessert Bake Passover Orange Walnut Spring Kosher Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free

Yield Makes 10 to 12 servings

Number Of Ingredients 19

Ingredients

Cake
3/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup vegetable oil
3 eggs
3 tablespoons orange juice
1 teaspoon finely minced orange zest
1/4 teaspoon salt
1/4 teaspoon ground cinnamon ( or 1/2 teaspoon for a more pronounced cinnamon flavor)
1/2 cup matzoh cake meal
1/2 cup finely chopped hazelnuts or almonds
1 cup finely chopped walnuts
Soaking Syrup
2/3 cup granulated sugar
1/4 cup honey
1/3 cup orange juice
1/4 cup water
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon

Steps:

Preheat the oven to 350°F. Generously grease a 7-inch round layer cake pan (if you do not have one, you can use a round foil pan of the same or similar size available in the supermarket baking aisle).
Cake:
In a medium-sized mixing bowl, using a wire whisk, beat the granulated and brown sugars with the oil and eggs until the mixture is thick and pale yellow. Stir in the remaining batter ingredients. Turn the batter into the prepared pan.
Bake for 35 to 40 minutes, or until the top is light brown and set. Cool for at least 20 minutes. Meanwhile, prepare the Soaking Syrup.
Soaking Syrup:
In a medium saucepan, combine the ingredients. Heat to dissolve the sugar and simmer for 5 to 10 minutes, until the mixture becomes syrupy. Cool well.
Pour the cooled syrup over the cooled cake, poking holes in the cake with a fork, to permit the syrup to penetrate. Allow it to stand for 2 to 4 hours to absorb the syrup. I prefer to refrigerate this cake so that while it is absorbing the liquid, it is also firming up. Also, chilling the cake offsets its sweetness and makes it easier to cut. Serve it on splayed muffin liners.

Tips:

Use good quality honey for the best flavor.
If you don't have a candy thermometer, you can test the syrup by dropping a small amount into a glass of cold water. If it forms a soft ball, it is ready.
Be careful not to overcook the syrup, or it will become too thick and hard.
Allow the cake to cool completely before soaking it in the syrup. This will help to prevent the cake from becoming soggy.
Store the soaked cake in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This Passover Honey Nut Cake is a delicious and festive dessert that is perfect for any occasion. The combination of sweet honey syrup, crunchy nuts, and moist cake is sure to please everyone at your table. So next time you're looking for a special treat, give this recipe a try. You won't be disappointed!

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