Passover Baklava Cake

Photo: Karry Hosford
This rich, nutty confection is soaked in a honey-citrus syrup, giving it a flavor much like baklava. For the best flavor, soak overnight, and serve chilled.

Yield:

12 servings

Recipe from

Nutritional Information

Calories 233
Caloriesfromfat 30 %
Fat 7.8 g
Satfat 0.9 g
Monofat 2.9 g
Polyfat 3.7 g
Protein 3.6 g
Carbohydrate 39.3 g
Fiber 0.8 g
Cholesterol 35 mg
Iron 0.7 mg
Sodium 76 mg
Calcium 20 mg

Ingredients

Cake:
Cooking spray
3/4 cup granulated sugar
1/4 cup packed brown sugar
2 tablespoons vegetable oil
3 large egg whites
2 large eggs
1/2 cup matzo cake meal
1/2 cup finely chopped walnuts
1/4 cup finely chopped hazelnuts
3 tablespoons fresh orange juice
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
Syrup:
2/3 cup granulated sugar
1/4 cup honey
1/3 cup fresh orange juice
3 tablespoons water
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon

Preparation

Preheat oven to 350°.

To prepare cake, coat a 9-inch round cake pan with cooking spray. Place 3/4 cup granulated sugar and next 4 ingredients (3/4 cup granulated sugar through eggs) in a large bowl; beat at medium speed 2 minutes. Stir in matzo cake meal and next 5 ingredients (matzo cake meal through 1/4 teaspoon cinnamon), beating until well blended. Pour into prepared pan; bake at 350° for 35 minutes or until cake springs back when lightly touched. Cool completely.

To prepare syrup, combine 2/3 cup granulated sugar and remaining ingredients in a heavy saucepan; bring to a boil. Reduce heat, and simmer 25 minutes or until slightly thick, stirring occasionally. Cool completely. Pierce top of cake several times with a fork; pour syrup over cake. Cover and chill.

Note:

Marcy Goldman,

April 2004