Best 3 Tishpishti Spanish Walnut Cake With Syrup Recipes
TISHPISHTI (SPANISH WALNUT CAKE WITH SYRUP)
Provided by Molly O'Neill
Categories dessert
Time 1h45m
Yield Eight to ten servings
Number Of Ingredients 11
Steps:
- To make the syrup, boil the sugar and the water with the lemon juice for 15 minutes. Stir in the rose water. Cool and refrigerate.
- To make the cake, preheat the oven to 350 degrees. Mix all the ingredients thoroughly. Line the bottom of a cake pan with foil or greaseproof paper. Brush the foil with oil or melted butter, pour in the cake mixture and bake for 1 hour, until browned.
- Immediately turn the cake out into a deep dish. Peel off the foil or paper, cut the cake into serving pieces and put them on plates. Drizzle syrup over each piece, allowing them to absorb the syrup for 15 minutes, and serve.
Nutrition Facts : @context http, Calories 448, UnsaturatedFat 15 grams, Carbohydrate 71 grams, Fat 18 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 34 milligrams, Sugar 67 grams, TransFat 0 grams
TISHPISHTI (TURKISH WALNUT CAKE)
Tishpishti is a famous Jewish specialty of Turkey that is a rich, luscious walnut cake bathed in syrup. There are similar recipes that exist in Northern Spain, so the dessert may have originated there, possibly as a Passover cake. However, others believe Tishpishti was always served on Rosh Hashanah, the Jewish New Year. Alternatives - use 1 1/2 cup walnuts and 1/2 cup almonds or 1 cup walnuts and 1 cup hazelnuts. For Passover, omit the baking soda and replace 1/2 cup walnuts with 1/2 cup matzo meal.
Provided by Member 610488
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Combine the sugar, water and lemon juice in a sauce pan and bring to a boil, stirring until the sugar dissolves. Reduce the heat to low and cook until the syrup thickens slightly, 8-10 minutes. Remove from heat and let cool. Add the flower water and mix well.
- Preheat the oven to 350 degrees F. Butter a 10x14x3 inch baking pan. Set aside.
- Place the egg yolks in a bowl and beat with an electric mixer until pale yellow. Gradually add the sugar and beat until thick and pale in color.
- Dissolve the baking soda in the orange juice and add to the egg yolks along with the vanilla, cinnamon and cloves. Beat until combined, Stir in the grated zest and nuts.
- In another bowl, using the electric mixer with clean beaters, beat the egg whites until stiff peaks form. Stir one-third of the beaten whites into the yolk-nut mixture and then fold in the remainder. Pour the batter into the prepared pan.
- Bake the cake until a toothpick inserted into the center emerges clean, 25 to 35 minutes. Remove from oven, place on a rack and let cool 10 minutes.
- Slice cake into diamond shaped slices. Poke each slice with a toothpick several times and then pour the previously made syrup evenly over the warmed cake.
- Cool completely.
Nutrition Facts : Calories 544, Fat 25.1, SaturatedFat 3.8, Cholesterol 232.5, Sodium 405.8, Carbohydrate 72.2, Fiber 2.2, Sugar 68, Protein 12.4
TISHPISHTI (GREEK HONEY CAKE)
Posted in response to a request. I found this recipe in a cookbook called "Jewish Cookery from Boston to Baghdad" by Malvina W. Liebman. The blurb there stated: "One of the most nostalgic and best known of Yiddish folksongs in Rozinkes mit Mandles (Raisins and almonds) and it has to do with a widow who is rocking her only son to sleep. Her lullaby predicts that he will earn his living by peddling raisins and almonds".
Provided by Oolala
Categories Dessert
Time 1h15m
Yield 3 dozen pieces, 12-15 serving(s)
Number Of Ingredients 20
Steps:
- Combine the flour, baking soda, baking powder and salt.
- Put into a saucepan and bring to a boil the margarine, coffee, brandy, honey, sugar, cinnamon, allspice.
- When the mixture has boiled, remove from the heat and stir in the four mixture to form a smooth batter.
- Fold in the raisins and chopped almonds .
- Pour into a well greased 9 X 13 inch baking pan.
- Press the dough evenly into the pan and score with a sharp knife into about 3 dozen diamond shaped pieces.
- Press an almond into each piece and bake in a preheated, 350 degree F. oven, for about 40 minutes.
- Do not permit cake to dry out.
- Cool for 5 minutes.
- Meanwhile, bring the sugar, water, honey, and brandy to a quick boil; stir and remove from the heat.
- Add the lemon juice and orange blossom water.
- With a sharp knife, cut through the hot cake in the score marks.
- Spoon the syrup over the cake so that it is well covered and is absorbed between the pieces and around the edges.
- Return to the warm oven for 5 minutes; remove and let cool.
- Let stand overnight so that the flavor and texture can mellow.
Nutrition Facts : Calories 822.4, Fat 21.7, SaturatedFat 3.2, Sodium 580.3, Carbohydrate 146.2, Fiber 3.2, Sugar 109.3, Protein 7.6
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