Tishpishti
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
50 mins
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Servings
12 servings
-
Calories
477 kcal
-
Course
Dessert
-
Cuisine
Middle Eastern
Tishpishti
Report
Kosher for Passover cake soaked in sweet orange blossom syrup. Exotic Turkish recipe.
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Ingredients
Syrup
- 2 cups sugar
- 2 cups water
- 1/4 cup honey
- 1 tablespoon fresh squeezed orange juice
- 1/2 tablespoon orange zest
- 1 tablespoon orange blossom water
Cake
- 2 cups matzo meal
- 1 cup walnut pieces
- 1 cup blanched almonds
- 5 large eggs
- 3/4 cup sugar
- 1 tablespoon orange zest
- Juice of one orange
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3 tablespoons walnut or almond oil
- 20 whole almonds for garnish (optional)
- Fresh orange slices for garnish (optional)
Instructions
- First, prepare the syrup. Place all syrup ingredients in a small saucepan and bring to a boil. Simmer on medium high for 15 minutes. Remove from heat and let the syrup return to room temperature while you are preparing the cake.
- Preheat your oven to 350 degrees F. Place matzo meal in the food processor. Process until the matzo crumbs become powdery fine (about 1 minute). Add walnuts and almonds to the food processor and process for another 45 seconds, until nuts are ground very fine and mixed well with the matzo powder.
- In a separate mixing bowl, whip 5 eggs with a hand mixer or immersion blender. Add sugar, orange zest, orange juice, cinnamon, nutmeg and 1 tbsp of walnut or almond oil to the bowl. Continue whipping till mixture is well blended and frothy. Add egg liquid to the food processor. Process the matzo and liquid together for about 1 minute, until it is well mixed and the texture resembles Play-doh.
- Liberally grease 8x8 inch baking dish with remaining walnut or almond oil. Press the cake dough firmly into the dish until it forms a shallow cake. Make the cake as even as possible across the top; you can use a flat silicone spatula to help you flatten it out.
- Traditionally, this cake is served in diamond-shaped pieces. Cut the cake into diamonds by slicing the dough crosswise, then making diagonal cuts across the rows, like this:
- Or you can cut it into squares if you prefer. Optional: Garnish the center of each piece with a whole almond.
- After slicing, place cake in the oven and bake for 30-35 minutes, until top is firm and edges are browned. Test for doneness with a toothpick.
- Remove cake from oven. Run your knife through the cuts again, making sure the slices go all the way through the cooked cake to the very edges (if you have a glass baking dish, you’ll be able to see the cuts better). Pour the room temperature syrup evenly over the freshly baked cake. Cover with foil and allow the cake to absorb the syrup for at least 2 hours—if you can leave it overnight, even better. The syrup will keep the cake moistened, not soggy. Will keep for several days.
- I like to serve each piece of cake on top of two sliced fresh orange rings. Sometimes I make a little extra syrup and soak the orange rings in that before plating the dessert. Enjoy!
Notes
- You will also need: A food processor, 8x8 inch square baking pan or dish
Nutrition Information
Show Details
Calories
477kcal
(24%)
Carbohydrates
75g
(25%)
Protein
8g
(16%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Cholesterol
77mg
(26%)
Sodium
34mg
(1%)
Potassium
170mg
(5%)
Fiber
2g
(8%)
Sugar
52g
(104%)
Vitamin A
115IU
(2%)
Vitamin C
1.8mg
(2%)
Calcium
51mg
(5%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Calories | 477kcal | 24% |
| Carbohydrates | 75g | 25% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 77mg | 26% |
| Sodium | 34mg | 1% |
| Potassium | 170mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 52g | 104% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 51mg | 5% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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