Cake: Nut Cake with Syrup #2, Sephardic: Tishpishti - pareve

Posted by : Karen Selwyn

I love words. When I read the name of this recipe in either BON APPETIT
or GOURMET umpty-ump years ago, I knew I would have to make it on the
strength of the name alone.  I'm glad I read this name first rather than
the name "Tishpitti" which appears in Rabbi Robert Sternberg's book, THE
SEPHARDIC KITCHEN or the name "Tezpishti" which appears in Copeland
Marks' book, SEPHARDIC COOKING.  Neither of those names has the same
enticing ring and I might have missed out on a delicious Passover
dessert.

Karen Selwyn

*   *   *   *   *   *

Passover Tishpishti

2 cups matzo meal
2 cups finely ground almonds
6 eggs
2 cups sugar
1/2 cup vegetable oil
1 tablespoon grated orange peel
1 teaspoon cinnamon
1/2 teaspoon ground allspice

18 (about) whole blanched almonds

Honey-Lemon syrup (recipe below)

Preheat oven to 350 degrees.  Grease a 9" X 13" baking pan.

Use your food processor to finely grind 1 cup of the matzo meal to
powder.  Transfer the powder to a medium mixing bowl.  Add ground
almonds and remaining cup of matzo meal.  

In a separate bowl, beat eggs with sugar until pale yellow and a stream
slowly dissolves into the contents of the bowl when the beaters are
lifted.  Blend in oil, orange peel, cinnamon and allspice.  Add dry
ingredients to egg-spice mixture and stir until only partially combined.
Using a rubber spatula, finish folding the mixture by hand until well
combined.  Pour into the prepared pan. 

Bake until cake is golden and the tester inserted in the center comes
out clean, approximately 45 to 50 minutes.

Score the cake into 2" diamond shapes, taking care to cut only halfway
through the depth of the cake.  Gently press a whole almond onto the
center of each diamond-shaped piece.  Pour the prepared Honey-Lemon
syrup over the cake in a gentle but steady stream.

Set baking pan on a baking rack to cool.  When cool, finish the cutting
process so the diamonds are separate pieces.

Honey-Lemon syrup:

1 cup honey
2/3 cup cold water
1/3 cup sugar
5 tablespoons fresh lemon juice

Combine all ingredients in a medium saucepan.  Dissolve sugar by heating
the mixture over a medium heat.  Raise the heat under the saucepan and
boil syrup for one minute or until it coats the back of a spoon.  Remove
from heat.  Cool syrup somewhat before using.

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