Lemon Honey Almond Cake Kosher For Passover Food

LEMON-HONEY ALMOND CAKE

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.)

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 ICED LEMON LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Whisk together the matzo flour, baking soda, baking powder (see Note), and salt in a large mixing bowl.
• In a separate bowl, beat the eggs, white sugar, margarine, vanilla extract, 1 teaspoon of lemon extract, lemon juice, vegetable oil, and food coloring with an electric mixer set on medium speed until smooth; pour the wet ingredients into the flour mixture. Stir until combined into a smooth batter, and pour into the prepared loaf pan.
• Bake in the preheated oven until set and lightly browned, about 45 minutes. A toothpick inserted in the center of the loaf will come out clean. Cool completely, then remove from the pan.
• Place 1 cup of confectioners' sugar in a bowl. In a separate small bowl, mix the non-dairy creamer with water, and stir in 1 tablespoon of confectioners' sugar. Stir the creamer mixture into the confectioners' sugar by teaspoons until the mixture forms an even, workable glaze. Mix in 1/2 teaspoon of lemon extract. Spread the glaze over the cooled lemon loaf. Allow to set, and serve in 1-inch slices.