Makes: 12 servings
Yield: servings
Prep: 20 mins
Bake: 40 mins at 350°F
Cool: 15 mins
Cook: 5 mins
Chill: 4 hrs
Ingredients
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- 3/4 cup granulated sugar
- 1/4 cup packed dark brown sugar
- 1/4 cup vegetable oil
- 3 eggs
- 1 cup finely chopped walnuts
- 1/2 cup Passover cake meal
- 1/2 cup chopped almonds
- 3 tablespoons orange juice
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
Syrup
- 1/3 cup granulated sugar
- 1/3 cup orange juice
- 1/4 cup honey
- 2 tablespoons lemon juice
- 1/2 cup sliced almonds
Directions
Cake
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- Heat oven to 350 degrees . Line bottom of an 8-inch cake pan with wax paper. Grease paper and pan.
- In a large bowl, beat sugars, oil and eggs until smooth. Add walnuts, cake meal, almonds, orange juice, cinnamon and salt. Stir until combined. Spoon into prepared pan.
- Bake at 350 degrees for 40 minutes, until cake is set. Cool on a wire rack 15 minutes.
- In a small saucepan, combine sugar, orange juice, 1/3 cup water, honey and lemon juice. Simmer 5 minutes, stirring frequently until mixture reduces slightly. Let cool.
- Using a fork, poke holes in cake and pour syrup over the top. Refrigerate 4 hours. Invert onto platter. Remove wax paper and top with sliced almonds.
Nutrition Information for Honey Cake Servings Per Recipe: 12
PER SERVING: 78 cal., 16 g total fat (2 g sat. fat), 56 mg chol., 48 mg sodium, 32 g carb. (2 g fiber), 6 g pro.
