OMG did anyone go see the new Captain American movie this weekend? Well I will admit that I am a closet action adventure chick here!! I absolutely love the Marvel movies, especially Iron Man…. wiping the drool off of my chin when I think about RD Jr., and I am a big fan of the X’men series too… duel drool when thinking about Hugh Jackman as Wolverine, so when the new Cap. America came out this past Friday I took a few hours off and indulged my love of a good rock-em sock-em no holds barred action flick and it was worth every single second of it. I must say that Chris Evans as Captain America… pretty drool worth too!! 😛
Okay off of one of my fav guilty pleasures and on to the recipe of the week… Passover Honey Almond Cake. This recipe is again for my friend Jenny. She was telling me last year what she misses most during Passover are desserts so I have made it my mission to make sure that she and her husband have a sweet Passover this year. Last year I made her Salted Toffee Choco Matzo Bars, which both she and I loved, so this year I decided to challenge myself by making something totally different, something I would never have thought you could make with matzo… a snack cake. Yep I never would have thought that you could make a cake with matzo but that shows how little I know about Passover baking. After doing some research on the web I have found that they make matzo flour that you can use in both cake and cookie making. So I ordered up some Passover matzo meal and matzo flour from NY and baked Jenny up some Passover Honey Almond Cake!!
A matzo almond snack cake drenched in sweet honey syrup with a lemon twist!
For the Honey Syrup
1 C. Honey
2/3 C. Water
1/4 C. Fresh lemon juice
For the Almond Cake
2 C. Whole almonds
2 C. Granulated sugar
1 C. Passover matzo cake meal
1 C. Passover matzo meal
1 tsp. Ground cinnamon
1/2 tsp. Ground allspice
1/2 C. Vegetable oil
1 Tbsp. Fresh grated lemon peel
In a small sauce pan, over medium-low heat, combine the honey, water and lemon juice and bring the syrup to a low boil and cook for a minute. Remove the syrup from the heat and let it cool to room temperature.
Preheat your oven to 350°F, 325°F if using a convection oven.
Lightly grease the bottom and sides of a 9 x 13 inch pan with a small amount of oil.
In a food processor bowl combine the almonds and the sugar and pulse until the almonds are finely ground.
In a stand mixer, with the paddle attachment on low speed, add in the matzo cake meal, matzo meal, cinnamon, allspice and 1/2 C. of the almond/sugar mixture and stir briefly until all the ingredients are distributed evenly.
Now add in the eggs, one at a time, and finally add in the oil and lemon peel and mix until well combined.
Remove the bowl from the stand mixer and fold in the remaining almond/sugar mixture.
Add the batter into the prepared dish and bake for 45 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cake from the oven and cut it into pieces while it is hot, then immediately poor the cooled honey syrup over the cake and let it soak in for at least 30 minutes before serving.
The cake should keep fresh stored in a air tight container for 2-4 days.
This cake easily freezes so feel free to make it ahead of time and take it out 4 hours before serving to defrost.
Oh before I let you go I want to let you know I passed my Ob-Gyn test last week so this week it is a Abd 2 test, send good luck my way please, and then that is the end of tests till May. Well I will let you all go but be sure to stop back by next week when I will have my last Easter recipe, this one will be savory… just right for your Easter dinner. Now I want to wish everyone out there a great week and please drop back by after you try this delish Passover Honey Almond Cake and let me know how you liked it, I love reading your comments and I really do read them all!