Best Passover Honey Cake Recipes

PASSOVER HONEY NUT CAKE IN SOAKING SYRUP

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.

LEMON-HONEY ALMOND CAKE (KOSHER FOR PASSOVER)

Steps:

• Make syrup: Combine all ingredients in heavy medium saucepan.
• Stir over medium-low heat until sugar dissolves.
• Increase heat and boil 1 minute. Cool.
• Make cake: Preheat oven to 350°F
• Oil 13 x 9 x 2-inch metal baking pan.
• Finely grind almonds and 1/2 cup sugar in processor; transfer to medium bowl.
• Whisk in matzo cake meal, matzo meal, cinnamon and allspice.
• Using electric mixer, beat eggs and remaining 1 1/2 cups sugar in large bowl until very thick and pale in color, about 10 minutes.
• Beat in oil and lemon peel.
• Fold in almond mixture.
• Transfer batter to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 45 minutes.
• Cut hot cake into 32 squares; leave in pan.
• Drizzle cooled syrup over.
• Let stand until syrup is absorbed, at least 30 minutes.
• Serve warm or at room temperature. (Can be made 2 days ahead.
• Cool, cover and store at room temperature.).

PASSOVER HONEY NUT CAKE IN SOAKING SYRUP

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.

PASSOVER HONEY CAKE

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 HONEY NUT CAKE IN SOAKING SYRUP

Steps:

• 1. Preheat the oven to 350°F. Line a 7-inch spring form pan with parchment paper, and generously grease the sides of the pan. 2.Beat the granulated and brown sugars with the oil and eggs in a medium-sized mixing bowl, using a wire whisk until the mixture is thick and pale yellow. Stir in the remaining batter ingredients. Turn the batter into the prepared pan. 3. 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. 4. In a medium saucepan, combine the ingredients. Heat the sauce pan to dissolve the sugar and simmer for 5 to 10 minutes, until the mixture becomes syrupy. Cool well. 5. 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.