Passover Almond Cake with Lemon Honey Syrup

This is an unusual passover cake recipe for several reasons.  First, the eggs are not separated.   For all of you who have separation issues, now you have no excuse!

Second, regular matzoh meal is used, rather than cake meal.   I haven't tried making this cake with cake meal so I'm not sure it would be better.  The matzoh meal softens up, probably from the syrup, so there's no grittiness.  I haven't tried making this cake with cake meal, but I'm hoping that someone does and lets me know if it tastes even better.

Oh, the third?  This cake is made in a slow cooker!   Frees up your oven for everything else you need to make for the Seder.  Just keep in mind that the top will firm up but not brown.  Lightly sprinkle with a little cinnamon, or plop on parve topping and top with whole or sliced almonds to jazz it up if you wish.  I would have done that if I thought of it before taking these photos.   But the cake is pretty tasty.  For a pesadik cake, anyway.

Thought cake would  look better with basil leaf.  My bad.

Speaking of photos, my camera decided it needed charging just after I cracked the eggs, so there are no step-by-step photos today, sorry.

Almond Cake with Honey Lemon Syrup
Serves 12

Cooking spray
1 (6 ounce) package ground almonds
1/2 cup matzol meal
1 cup sugar, divided
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
4 large eggs, room temperature
2 tablespoons fresh lemon juice
1/4 cup vegetable oil
Lemon Honey Syrup (recipe follows)


Line a 4 quart slow cooker with aluminum foil, allowing foil to come at least 4 inches up the sides. Spray with cooking spray. Set aside.

Whisk together ground almonds, matzoh meal, 1/2 cup sugar, cinnamon and salt in a medium sized bowl. Set aside.

Using electric mixer, beat eggs, remaining ½ cup sugar, and lemon juice in large bowl at medium speed for 2 minutes, then increase to high speed (for handheld mixer) or medium-high speed (for a stand mixer such as Kitchenaid) for 6 to 8 more minutes until batter turns pale in color and thickens.

Reduce speed to medium and beat in vegetable oil for another minute. Use a spatula to fold in dry mixture until completely moistened.

Scrape batter into prepared slow cooker. Cook on high for 2 to 2 ½ hours or until cake starts to pull away from sides or pan and a toothpick inserted into center comes out clean.

Tried a different napkin.  The pink one is much better.

Holding foil by edges, lift and remove cake from slow cooker; place on cooling rack. Let cool for 10 minutes; cake will sink slightly. Carefully peel foil from cake and place on serving dish. Slice cake into 12 squares. Spoon cooled syrup over cake. Let cake absorb syrup for 30 minutes before serving.

Honey Lemon Syrup
Makes about ½ cup of syrup

 1/4 cup  honey
2 Tbl. granulated sugar
1/4 cup water
2 Tbl. fresh lemon juice

Combine all the ingredients in a 1 quart saucepan over medium-high heat, stirring constantly until sugar is dissolved. Bring to a boil, then remove from heat and let cool. Refrigerate until ready to use.