Passover Honey Nut Cake in Soaking Syrup

Indulge in the luscious flavors of the Passover Honey Nut Cake in Soaking Syrup, a moist and fragrant dessert that’s perfect for your holiday table. This gluten-free cake is made with ground almonds or walnuts, potato starch, and a fragrant blend of zesty orange and lemon, creating a delicate, nutty base. The magic happens when the cake is soaked in a warm honey-citrus syrup infused with fresh orange juice and a hint of cinnamon, resulting in an irresistibly tender and flavorful treat. Ideal for Passover or any special occasion, this cake is light yet decadent, bursting with natural sweetness and festive citrus aromas. Serve slices on their own or topped with a dollop of whipped cream for an unforgettable finish to your celebration.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 10

Ingredients

• 200 grams Ground almonds or walnuts
• 50 grams Potato starch
• 1 teaspoon Baking powder (kosher for Passover)
• 5 large Eggs
• 150 grams Granulated sugar
• 100 grams Honey
• 60 milliliters Vegetable oil
• 1 teaspoon Orange zest
• 1 teaspoon Lemon zest
• 1 teaspoon Vanilla extract
• 250 milliliters Water (for syrup)
• 120 grams Honey (for syrup)
• 100 grams Sugar (for syrup)
• 100 milliliters Orange juice (freshly squeezed, for syrup)
• 1 stick Cinnamon stick (optional, for syrup)

Directions

Step 1

Preheat your oven to 175°C (350°F) and grease a 9-inch (23 cm) round or square baking tin. Line the bottom with parchment paper for easy removal.

Step 2

In a medium bowl, combine the ground almonds or walnuts, potato starch, and baking powder. Mix well and set aside.

Step 3

Separate the eggs, placing the yolks in one large mixing bowl and the whites in another clean bowl.

Step 4

Using an electric mixer, beat the egg yolks and sugar together until pale and fluffy, about 3-4 minutes.

Step 5

Add the honey, vegetable oil, orange zest, lemon zest, and vanilla extract to the egg yolk mixture. Beat until well combined.

Step 6

Gently fold the dry ingredients into the yolk mixture until just combined.

Step 7

In the separate bowl, beat the egg whites with a pinch of salt until stiff peaks form.

Step 8

Fold the beaten egg whites into the batter in three parts, taking care not to deflate the mixture.

Step 9

Pour the batter into the prepared baking tin and smooth the top. Bake in the preheated oven for 30-35 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.

Step 10

While the cake is baking, make the soaking syrup. Combine the water, honey, sugar, orange juice, and cinnamon stick (if using) in a small saucepan. Heat over medium heat, stirring until the sugar dissolves. Simmer for 5-7 minutes, then remove from heat and discard the cinnamon stick.

Step 11

When the cake is fully baked, remove it from the oven and allow it to cool slightly in the tin, about 10 minutes.

Step 12

Poke small holes all over the cake using a skewer or fork. Slowly pour the warm syrup evenly over the cake, allowing it to soak in completely.

Step 13

Let the cake cool to room temperature before removing from the tin. Serve on its own or with a dollop of whipped cream. Enjoy!

Nutrition Facts

Serving size	(1398.6g)

Amount per serving	% Daily Value*
Calories	3844.3

Total Fat 176.0g	0%
Saturated Fat 22.8g	0%
Polyunsaturated Fat 34.1g
Cholesterol 930mg	0%
Sodium 886.1mg	0%
Total Carbohydrate 533.1g	0%
Dietary Fiber 27.7g	0%
Total Sugars 450.1g
Protein 75.8g	0%

Vitamin D 205IU	0%
Calcium 730.9mg	0%
Iron 13.6mg	0%
Potassium 2119.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.4%

Protein: 7.5%

Carbs: 53.1%