Cake Diamonds Soaked With Syrup (Tishpishti P
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Cake Diamonds Soaked With Syrup (Tishpishti P
  Syrup    Cakes    Jewish    Passover  
Last updated 6/12/2012 12:42:33 AM. Recipe ID 1581. Report a problem with this recipe.
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      Title: Cake diamonds soaked with syrup (tishpishti p
 Categories: Cakes, Jewish, Passover, Sephardic
      Yield: 16 Pieces
 
---------------------------DOUGH--------------------------------
      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

---------------------------SYRUP--------------------------------
    2/3 c  Sugar
    2/3 c  ;cold water
      2 tb Honey
      1 ts Lemon juice; preferably
           -fresh
 
  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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Recipe ID 1581 (Apr 03, 2005)

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