Cake: Nut Cake with Syrup #1, Sephardic: Tishpishti - pareve

Posted by : Ruth Heiges

> Hello, if you know this cake, I'll be very happy to get this 
> receipt. I'm looking  for it from 12 months. This cake is 
> called KALBEL L0UZ in Algeria.
Could this be the cake? Gil Marks refers to it as Tishpishti in "The World of
Jewish Cooking" (which is how it also is known in Israel). It impresses me that
it could be what you're looking for, since _louz_ are hazelnuts, and they are
one of the options given here.

Sephardic Syrup-Soaked Semolina Cake
Yield: About 24 (2-inch/5 cm) pieces

2 cups fine semolina meal or farina 
   (or 1 cup semolina meal and 2 cups all-purpose flour)
1/2 cup ground almonds, walnuts, or hazelnuts
1 Tablespoon baking powder
1/2 to 1 teaspoon ground cinnamon
6 large eggs, whites and yolks separated
1 cup sugar
1/2 cup vegetable oil
2 Tablespoons orange juice or orange blossom water
2 teaspoons grated orange zest 
   (or 1 teaspoon orange zest and 1 teaspoon lemon zest)
Pinch of salt
2 cups sugar syrup, cooled (instructions below)

1. Preheat the oven to 350 degrees (175 C). Grease a 13-by-9-inch (33 x 23 cm)
baking pan or 9-inch (23 cm) springform pan.

2. Combine the semolina or farina, nuts, baking powder and cinnamon. Beat the
egg yolks and sugar until thick and creamy, 5 to 10 minutes. Add the oil, juice
or orange blossom water, and zest. Stir in the semolina mixture.

3. Beat the egg whites on low speed until foamy, about 30 seconds. Add the salt,
increase the speed to medium-high, and beat until stiff but not dry. Fold
one-quarter of the egg whites into the batter to lighten, then gently fold in
the remaining whites.

4. Pour into the prepared pan. Bake until a tester inserted in the center comes
out clean, about 45 minutes.

5. Remove from the oven and immediately pour the cooled syrup evenly over the
warm cake. Let the cake cool and absorb the syrup. Cut into diamond shapes or

Variation (kosher for Passover)
Tishpishti de Muez (Middle Eastern Nut Cake): Omit the baking powder. Substitute
1 cup matza cake meal for the semolina and increase the amount of nuts to 2
cups. Or omit the semolina and oil, substitute 1-1/2 teaspoons baking soda for
the baking powder, reduce the amount of sugar to 3/4 cup, and increase the
amount of nuts to 2 cups.

Sugar Syrup
Yield: About 1-1/2 cups

2 cups sugar (or 1 cup sugar and 1 cup honey)
1 cup water
2 teaspoons lemon juice

Combine all of the ingredients in a heavy 1-quart saucepan. Bring to a boil,
stirring frequently. Reduce the heat to medium-low and simmer, without stirring,
until the mixture is syrupy or registers 212 degrees (100 C) on a candy
thermometer, about 10 minutes. Let cool. Store in the refrigerator.

Cinnamon Syrup: Add 1 cinnamon stick or 1/2 teaspoon ground cinnamon.
Orange Syrup: Just before removing the syrup from the heat, stir in 1 tablespoon
orange blossom water. Or add 1 tablespoon grated orange zest with the sugar.
Rose syrup: Just before removing the syrup from the heat, stir in 1 tablespoon
rose water.

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