Tezpishti (Passover Nut Cake In Syrup) Recipe
Servings: 8
Ingredients
- Â Â Jewish, Turkish
- 2 c. Sugar
- 2 c. Water
- 2 tsp Lemon juice
- 5 x Large eggs
- 1 c. Sugar
- 1/4 c. Oil
- 1 x Orange's juice and rind,
- Â Â rind grated
- 2 tsp Cinnamon, grnd
- 1Â 1/4 c. Passover fine matzoh cake
- Â Â meal
- 1Â 1/4 c. Blanched almonds, finely
- Â Â minced
Directions
- 1. First make the syrup. Mix the sugar and water together in a pan and bring to a boil. Add in the lemon juice and simmer over low heat from 10 min. Cold the syrup.
- 2. To make the cake, beat the Large eggs till frothy, add in the sugar, and continue to beat till golden brown and well mixed.
- 3. Add in all the other ingredients, one at a time, and stir them into a batter. Pour the batter into a oiled and floured cake pan, 13x9x2" and bake in a 350 degrees F oven for 30 min. Test the doneness with a toothpick.
- 4. Remove the cake from the oven and pour the cooled syrup over it. Let the cake stand for 2 hrs before serving to allow the syrup to be absorbed.
- Serve at any Passover event, but especially with Turkish coffee.
- Makes 1cake, about 18 pcs.
- This wonderful cake is a Passover favorite for visiting friends and foreigners from New York. Like so many Turkish sweets, the cake is bathed in a syrup which keeps it moist but not soggy. The cold syrup is poured over the warm cake when it is removed from the oven. Almonds are the nut of choice but there are those who prefer the flavor of walnuts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 8 servings | |
| Calories 528 | |
| Calories from Fat 184 | 35% |
| Total Fat 21.35g | 27% |
| Saturated Fat 2.35g | 9% |
| Trans Fat 0.18g | |
| Cholesterol 130mg | 43% |
| Sodium 52mg | 2% |
| Potassium 203mg | 6% |
| Total Carbs 80.37g | 21% |
| Dietary Fiber 2.7g | 9% |
| Sugars 76.34g | 51% |
| Protein 8.88g | 14% |
