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Passover Baklava Cake

Photo: Karry Hosford
Yield

12 servings

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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.