Makes one 10” Bundt cake (original recipe was for five cakes)
To prepare the cake pan, brush the inside with olive oil and then dust the inside with matzah meal.
To prepare cake
2 tablespoons matzah meal
2 cups almond flour
¾ cup sugar
¼ cup brown sugar
6 whole eggs (whites and yolks separated)
6 tablespoons pure olive oil
2 tablespoons orange juice
1 tablespoon lemon juice
2 tablespoons orange zest
½ teaspoon salt
Preheat convection oven to 350°F
In a mixing bowl, combine matzah meal, all brown sugar, ¼ cup of the granulated sugar and almond flour--whisk to blend.
In a separate bowl, add another ¼ cup of the granulated sugar to the egg yolks and beat until thick and fluffy, approximately six minutes with a whip attachment. Once thick and fluffy drizzle in the olive oil. Once that is combined, add juices and zest.
Fold in the dry ingredients into the egg yolk mixture.
In a separate bowl, whisk the egg whites and salt to soft peaks. Slowly add the sugar and keep beating until stiff peaks form.
Fold the whipped egg whites into the egg yolk mixture. It should be a thick batter. Spoon the batter into the prepared pans halfway up the sides.
Bake at 350°F for 30 minutes.
1/2 cups honey
3 tablespoons Manischewitz wine
To taste kosher salt
To taste ground black pepper
In a sauce pan over medium heat, combine all ingredients and cook until honey begins to bubble up. Remove from heat and set aside at room temperature.
Nut topping mixture
¼ cups roasted pistachio
¼ cups roasted hazelnut
¼ cups roasted pine nuts
1 teaspoon ground cinnamon
¼ cups sugar
Zest of 1 orange
Place all ingredients in food processor and pulse several times until all the nuts are coarsely chopped.
½ cup of honey
3 cups of Manischewitz wine
1 orange zested and juiced
1 lemon zested and juiced
½ teaspoons kosher salt
4 cups of dried figs cut into ⅛’s
2 cups of dates, seeded and cut into ⅛’s
Combine all ingredients and place in a medium sauce pot. Place the pot on a low flame and cook until the mixture has thickened. Approximately 30 minutes. Let cool to room temperature.
When the cake comes out of the oven and it is still hot, brush it with honey syrup and then sprinkle with the nut mixture all over the top. Once it cools, fill center with room temperature fig marmellata
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