Lemon-Honey Almond Cake

Name: Lemon-Honey Almond Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 32
Cuisine: Global
Ingredients: 473 milliliters almonds; 6 larges eggs; 1 teaspoons ground allspice; 1 teaspoon ground cinnamon; 237 milliliters honey; 59 milliliters fresh lemon juice; 1 Tbsp grated lemon peel; 237 milliliters matzo meal; 237 milliliters matzo cake meal; 473 milliliters sugar; 118 milliliters vegetable oil; 158 milliliters water

You can never have too many dessert recipes, so give Lemon-Honey Almond Cake a try. This recipe serves 32. One portion of this dish contains about 4g of protein, 9g of fat, and a total of 208 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of vegetable oil, eggs, ground allspice, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a dairy free diet.

Instructions

Combine all ingredients in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil 1 minute. Cool.

Ingredients you will need

Sugar

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Almonds

Sugar

Cooking Oil

Equipment you will use

Baking Pan

Bowl

Oven

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.

Ingredients you will need

Lemon Peel