Description
Honey Almond Cake, also known as Tishpishti, is a moist and flavorful dessert infused with citrus syrup.
Ingredients
Scale
- 1 cup water
- 2/3 cup honey (or 1 cup sugar)
- 2 tablespoons freshly squeezed lemon juice
- 3 strips lemon rind
- 3 strips orange rind
- 1–2 sticks cinnamon
- 1.5 cups toasted walnuts, coarsely chopped
- Nonstick cooking spray
- 5 large eggs, separated (room temperature)
- 3/4 cup sugar
- 1/3 cup extra-virgin olive oil
- 1/3 cup freshly squeezed orange juice
- 1 teaspoon grated orange zest
- 1.5 cups almond flour
- 2 teaspoons cinnamon
Instructions
- In a medium saucepan, combine water, honey (or sugar), lemon juice, lemon rind, orange rind, and cinnamon sticks. Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer for 10 minutes to thicken and infuse flavors. Remove from heat and set aside to cool, allowing the syrup to continue infusing.
- Once cooled, strain the syrup to remove the citrus rinds and cinnamon sticks, then set it aside.
- Coarsely chop the toasted walnuts using a knife or a food processor. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan with nonstick cooking spray and line it with parchment paper, leaving an overhang for easy cake removal.
- Place the egg yolks in a stand mixer bowl fitted with the paddle attachment. Add sugar and beat on medium-high speed for about 2 minutes until the mixture is pale yellow and fluffy.
- Mix in the olive oil, freshly squeezed orange juice, and grated orange zest. Continue beating for another minute on medium-high speed.
- Add the chopped walnuts, almond flour, and cinnamon to the mixer. Reduce speed to low and beat until just combined. Transfer this batter into a separate clean bowl.
- Using a whisk attachment, whip the egg whites on high speed until stiff peaks form, about 2 to 3 minutes.
- Gently fold about one cup of the whipped egg whites into the batter to loosen it. Then carefully fold in the remaining egg whites until fully incorporated, maintaining the fluffy texture.
- Pour the batter into the prepared pan, smoothing it evenly. Bake in the preheated oven for 30 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool for about 5 minutes. Cut it into squares or diamonds. If desired, transfer the cake to a serving platter. Drizzle 3/4 to 1 cup of the prepared citrus syrup evenly over the cake. Serve warm, at room temperature, or chilled. Store leftovers in the refrigerator for up to one week.
Notes
- Store leftovers in the refrigerator for up to one week.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg