Best 4 Passover Honey Nut Cake In Soaking Syrup Recipes
Indulge in the delectable Passover Honey Nut Cake soaked in a luscious syrup, a traditional sweet treat perfect for the holiday. This moist and flavorful cake is studded with a medley of crunchy nuts, adding a delightful textural contrast to each bite. Drenched in a fragrant syrup infused with honey, orange, and spices, this cake becomes irresistibly moist and aromatic. Alongside the classic Honey Nut Cake, this article also features a tempting collection of Passover-friendly recipes, including a delightful Chocolate Almond Torte, a refreshing Orange Chiffon Cake, and a decadent Flourless Chocolate Cake. Each recipe is specially curated to meet the dietary restrictions of Passover, ensuring a delightful culinary experience while adhering to tradition. Whether you're a seasoned baker or a novice in the kitchen, these recipes offer a range of options to suit your skill level and preferences, making it easy to create stunning desserts that will impress your family and friends during the Passover celebration.
Check out the recipes below so you can choose the best recipe for yourself!
PASSOVER HONEY NUT CAKE IN SOAKING SYRUP
Recipe from Kosher Cooking web site for ZWTII 2006. This recipe has a Middle Eastern tone which adds to this cakes appeal. It is much like Baklava in concept but flour free making perfect for passover
Provided by Chabear01
Categories Dessert
Time 6h
Yield 10-12 slices, 10-12 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 352.3, Fat 18.7, SaturatedFat 2.2, Cholesterol 63.5, Sodium 82.2, Carbohydrate 45.2, Fiber 1.6, Sugar 42.4, Protein 4.8
PASSOVER HONEY NUT CAKE IN SOAKING SYRUP
Provided by Marcy Goldman
Categories Cake Fruit Juice Nut Brunch Dessert Bake Passover Orange Walnut Spring Kosher Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free
Yield Makes 10 to 12 servings
Number Of Ingredients 19
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.
PASSOVER HONEY CAKE
I loved that this cake is not overly sweet - it has the wonderful sweet taste of honey. I had a hard time limiting myself to one slice!
Provided by Silvie Dosser
Categories Cakes
Time 1h15m
Number Of Ingredients 16
Steps:
- 1. Preheat oven at 375 degrees. Generously grease a Bundt cake pan with cooking spray.
- 2. In a large mixing bowl, cream Crisco, sugars, and honey. Then stir in vanilla and applesauce. Blend in 3 eggs. Add 3 Tbsp baking powder.
- 3. Start adding flour 1 cup at a time intermittently with the milk until a smooth batter forms.
- 4. In the bottom of the Bundt pan, sprinkle your choice of nuts. Pour 1/3 cup of honey to cover nuts.
- 5. Then gently pour the batter over the honey and nuts.
- 6. Bake in oven for 40 to 45 min or until a toothpick inserted in it comes out clean. Remove from oven and let stand 10 minutes on cooling rack before inverting onto plate.
- 7. Once cool, place in refrigerator for 1 hour.
- 8. Finishing the cake, remove from refrigerator. If you wish to use icing sugar, it is simple just sprinkle through a small sieve over top of cake. If you wish to use coconut pour a little more liquid honey over top then sprinkle shredded coconut.
PASSOVER NUT CAKE
baking with cake meal can create heavy dishes that lack the texture we get when flour is used. however, this recipe never let me down - thanks to the large amount ofeggs, it's extraordinarily light!
Provided by AniSarit
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350degF.
- Lightly grease a 9 inch springform pan.
- Beat the egg yolks with the sugar until the mixture is pale yellow and thick. Add the cake meal and slivovitz. Slowly beat in the ground nuts.
- With an electric mixer, beat the egg whites until stiff but not fry. Gently fold them into the yolk-nut mixture.
- Turn the batter into the prepared pan and bake for 50minutes to 1 hour, until the cake has risen substantially and is lightly colored on top.
- Cool the cake on a rack. As it cools, it will deflate.
- Remove the sides of the pan.
- It is best served the day it's made.
Nutrition Facts : Calories 374, Fat 24.7, SaturatedFat 3.7, Cholesterol 264.4, Sodium 88.1, Carbohydrate 29.4, Fiber 1.9, Sugar 26.2, Protein 12.2
Tips:
- Use a light-colored honey, such as clover or acacia, for a milder flavor. Darker honeys, such as buckwheat or manuka, will give the cake a stronger flavor.
- If you don't have a springform pan, you can use a 9x13 inch baking pan. Just be sure to adjust the baking time accordingly.
- To make sure the cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
- Let the cake cool completely before pouring the syrup over it. This will help the syrup to soak into the cake and make it moist.
- Store the cake in an airtight container at room temperature for up to 3 days.
Conclusion:
Passover honey nut cake is a delicious and festive dessert that is perfect for any occasion. With its moist, nutty flavor and sweet syrup, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed.
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