3 1/2 c Walnuts; finely ground
1/4 c Matzoh meal
1 ts Ground cinnamon
6 lg Eggs; separated
1 c Sugar
1/4 c Orange juice
2 ts Grated orange peel
-HONEY SYRUP-
1/2 c Honey
3 tb Orange juice
1 tb Sugar
20 Walnut halves; more or less
Confectioner’s sugar
1. Preheat oven to 350 degrees. Grease 13x9x2-inch baking pan; set aside.
Combine ground walnuts, matzah and cinnamon; set aside. In electric mixer,
at high speed, beat egg yolks with 1 cup sugar for 5 minutes, until thick
and lemon-colored. Beat in the 1/4 cup orange juice and peel; fold into
walnut mixture.
2. In large bowl, with clean beaters, at high speed, beat egg whites to
stiff peaks. Fold into walnut mixture until no white streaks remain. Pour
into prepared pan. Bake 35 minutes, or until cake tests done. Cool cake in
pan for 15 minutes.
3. Meanwhile, make Honey Syrup: In small saucepan, heat honey with 1/4
cup water, the juice and sugar until boiling. Simmer 10 minutes.
4. Cut cake almost all the way through into 2-inch diamond-shaped pieces.
Place a walnut half in center of each piece. Slowly pour syrup over cake.
Let stand 30 minutes, or until syrup is absorbed. Sprinkle with
confectioner’s sugar. Serve warm or at room temperature. Makes about 20
servings.
MCCALL’S, MARCH 1989
“PASSOVER PLEASERS”
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
20 Servings