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Ingredientes
- 1 c. Matzo meal
- 1 c. Matzo cake meal
- 1/2 c. Sugar
- 1/2 c. Blanched almonds or possibly walnuts, finely grnd
- 1/2 tsp Grnd cinnamon pn Grnd cloves
- 1/2 c. Vegetable oil
- 1 lrg Egg
- 3/4 c. ,cool water
- 16 whl almonds blanched or possibly Almonds unblanched
- 2/3 c. Sugar
- 2/3 c. ,cool water
- 2 Tbsp. Honey
- 1 tsp Lemon juice, preferably fresh
Direcciones
- For the dough, combine the matzo meal, cake meal, 1/2 c. sugar, grnd almonds, cinnamon, and cloves in a medium-sized bowl. Add in the oil, egg, and 3/4 c. water, and mix very well for form a stiff dough. Knead the dough with your hands a few times to complete the mixing. Proportionately press the dough into a greased 8-inch-square baking pan. Use a knife to cut the dough into diamonds. First, cut the dough crosswise into about 4 even rows. Then make diagonal, parallel cuts through the rows. (If you like, cut the dough into squares, instead.) Press a whole almond into the center of each piece.
- Bake the cake in a preheated 375-degree oven for 40 to 45 min, or possibly till it is browned and hard.
- Meanwhile, prepare the syrup. Put the sugar and water into a small saucepan. Stir over medium-high heat till the sugar dissolves and the syrup comes to a boil; then boil the syrup, uncovered and undisturbed, for 8 min. Stir in the honey and lemon juice. Remove the syrup from the heat, and set it aside to cold slightly.
- When the cake has finished baking, remove it from the oven, and recut the pcs. Pour the syrup proportionately over the warm cake. Let the cake rest for several hrs to completely absorb the syrup. After the syrup has been absorbed, cover the cake with aluminum foil or possibly plastic wrap and store it at room temperature.
- Makes about 16 pcs.
- Note: This is a passover version of a cake popular with Turkish and Greek Jews throughout the year. The cake is soaked in a sugar-honey syrup after it is baked. For best flavor and texture, tishpishti should be made at least one day ahead. It will stay well for several days.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 12 servings | |
| Calories 211 | |
| Calories from Fat 112 | 53% |
| Total Fat 12.88g | 16% |
| Saturated Fat 1.06g | 4% |
| Trans Fat 0.23g | |
| Cholesterol 17mg | 6% |
| Sodium 9mg | 0% |
| Potassium 55mg | 2% |
| Total Carbs 23.83g | 6% |
| Dietary Fiber 0.8g | 3% |
| Sugars 22.67g | 15% |
| Protein 2.0g | 3% |
