• Prep Time:
  • Cooking Time:
  • Serves: 16 Pieces

Cake Diamonds Soaked with Syrup (Tishpishti P

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Category: Cakes

 Ingredients List



1 c Matzo meal
1 c Matzo cake meal
1/2 c Sugar
1/2 c Blanched almonds or walnuts;
-finely ground
1/2 ts Ground cinnamon
pn Ground cloves
1/2 c Vegetable oil
1 lg Egg
3/4 c ;cold water
16 Whole almonds blanched or
Almonds unblanched

2/3 c Sugar
2/3 c ;cold water
2 tb Honey
1 ts Lemon juice; preferably

For the dough, combine the matzo meal, cake meal, 1/2 cup sugar, ground
almonds, cinnamon, and cloves in a medium-sized bowl. Add the oil, egg, and
3/4 cup water, and mix very well for form a stiff dough. Knead the dough
with your hands a few times to complete the mixing. Evenly 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 desired, 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 minutes, or until
it is browned and firm.

Meanwhile, prepare the syrup. Put the sugar and water into a small
saucepan. Stir over medium-high heat until the sugar dissolves and the
syrup comes to a boil; then boil the syrup, uncovered and undisturbed, for
8 minutes. Stir in the honey and lemon juice. Remove the syrup from the
heat, and set it aside to cool slightly.

When the cake has finished baking, remove it from the oven, and recut the
pieces. Pour the syrup evenly over the hot cake. Let the cake rest for
several hours to completely absorb the syrup. After the syrup has been
absorbed, cover the cake with aluminum foil or plastic wrap and store it at
room temperature. Makes about 16 pieces. Source: The Jewish Holiday
Cookbook by Gloria Kaufer Greene.

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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