Passover Honey Cake Recipes

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.

Steps:

• Make the cake: Position a rack in the lower third of the oven and preheat to 325 degrees F. Brush the bottom and side of a 9-inch springform pan with olive oil and line the bottom with parchment. Brush the parchment with more olive oil and dust with almond flour, tapping out the excess.
• Whisk the almond flour, potato starch and salt in a medium bowl. Combine 1/2 cup sugar, 1/3 cup honey, the lemon zest, 4 egg yolks, vanilla and almond extracts, and the olive oil in a large bowl; beat with a mixer on medium-high speed until smooth and creamy, about 3 minutes. Reduce the speed to low; beat in the almond flour mixture until just incorporated.
• In a separate bowl, beat the 6 egg whites with a mixer on medium speed until foamy, about 1 minute. Gradually beat in 1/2 cup sugar until stiff glossy peaks form, about 3 more minutes. Gently fold about one-third of the beaten egg whites into the batter, then fold in the rest until just incorporated (it's OK if some white streaks remain). Pour the batter into the prepared pan. Bake until the cake is golden and springs back when lightly pressed, 50 to 55 minutes. Transfer to a rack to cool completely. (Don't worry if the cake falls slightly in the center.)
• Meanwhile, make the topping: Place the lemon slices in a small saucepan, cover with water and bring to a simmer over high heat, about 3 minutes; drain and return to the pan. Cover with fresh water; bring to a simmer and drain. Repeat one more time with fresh water. Return to the saucepan and add the remaining 1/2 cup sugar, 1/3 cup honey, the lemon juice and 1 cup water. Bring to a simmer over high heat, then reduce the heat to medium and cook, stirring occasionally, until the lemon slices are tender and the liquid is syrupy, about 20 minutes. Set aside.
• Run a thin knife around the edge of the cake, then remove the springform ring. Use a spatula to transfer the cake to a serving plate (remove the parchment). Remove the candied lemon slices from the syrup with a fork. Brush the cake all over with some of the lemon-honey syrup, then top with the candied lemon, almonds and pomegranate seeds. Serve with the remaining syrup on the side.

Steps:

• Preheat oven to 350°F; spray a round cake pan with cooking spray.
• Add sugars, oil, eggs and egg whites to a large mixing bowl.
• Beat at medium until blended.
• Stir in matzoh cake meal and next 5 ingredients and beat until well blended.
• Pour into cake pan and bake for 35 minutes.
• Cool completely on a wire rack.
• Combine syrup ingredients in a saucepan and bring to a boil.
• Lower to simmer and cook 25 minutes until thick.
• Cool completely.
• Pierce top of cake with a fork, pour syrup on top.
• Cover and chill overnight.

Steps:

• Preheat oven to 350 degrees.
• Beat egg yolks with sugar, soda, and lemon juice on medium high for 3 minutes.
• Gradually add the potato starch and cake meal. Set aside.
• Beat egg whites until stiff.
• Fold yolk mixture into whites.
• Add lemon zest. Beat for 2 minutes.
• Pour into an ugreased large tube pan. Bake 1 hour and 10 minutes.
• Invert until completely cool. Run a knife arond the cake and remove from pan.

Steps:

• Preheat oven to 375F, and grease a 9" x 13" pan. (If you are feeling virtuous, dust it with cake meal, but I never do -- ).
• Peel, slice or grate apples and set aside.
• Beat eggs in mixer for about 5 minutes.
• Beat in sugar and salt, then oil, lemon juice and lemon peel.
• Mix together the cake/matzo meal and the potato starch, and add to the batter, still beating.
• Spoon or pour half of the batter into the greased pan.
• Top with all of the apples and raisins, if desired. (Don't worry, there aren't too many apples!).
• Sprinkle with cinnamon.
• Top with remaining batter, and sprinkle with chopped nuts, if desired.
• Bake at 375F for 35-45 minutes (or more).

Steps:

• Make syrup: Combine all ingredients in heavy medium saucepan.
• Stir over medium-low heat until sugar dissolves.
• Increase heat and boil 1 minute. Cool.
• Make cake: Preheat oven to 350°F
• Oil 13 x 9 x 2-inch metal baking pan.
• Finely grind almonds and 1/2 cup sugar in processor; transfer to medium bowl.
• Whisk in matzo cake meal, matzo meal, cinnamon and allspice.
• Using electric mixer, beat eggs and remaining 1 1/2 cups sugar in large bowl until very thick and pale in color, about 10 minutes.
• Beat in oil and lemon peel.
• Fold in almond mixture.
• Transfer batter to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 45 minutes.
• Cut hot cake into 32 squares; leave in pan.
• Drizzle cooled syrup over.
• Let stand until syrup is absorbed, at least 30 minutes.
• Serve warm or at room temperature. (Can be made 2 days ahead.
• Cool, cover and store at room temperature.).

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.