Tishpishti (spanish walnut cake with syrup)

10 Servings

Ingredients

Quantity Ingredient
2¼ cup Sugar
2 cups Water
1 tablespoon Lemon juice, fresh
1 tablespoon Rose water
5 Eggs, lightly beaten
1¼ cup Walnuts, chopped
¾ cup Ground almonds
1 cup Sugar
1 Orange juice and grated zest
2 teaspoons Ground cinnamon
Walnut oil, or almond oil, or butter, for pan

Directions

SYRUP

CAKE

1. To make the syrup, boil the sugar and the water with the lemon juice for 15 minutes. Stir in the rose water. Cool and refrigerate.

2. To make the cake, preheat the oven to 350 degrees. Mix all the ingredients thoroughly. Line the bottom of a cake pan with foil or greaseproof paper. Brush the foil with oil or melted butter, pour in the cake mixture and bake for 1 hour, until browned.

3. Immediately turn the cake out into a deep dish. Peel off the foil or paper, cut the cake into serving pieces and put them on plates. Drizzle syrup over each piece, allowing them to absorb the syrup for 15 minutes, and serve

Recipe by: Claudia Roden Posted to MC-Recipe Digest V1 #562 by Jane Rosenberg-Coombs <jfcoombs@...> on Apr 12, 1997

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