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Pesach Cake, Spice Nut (P, KLP, TNT)
Source: My husband's grandmother, Adela Menachem, of Blessed Memory
Serves: 8

2 cups matzo meal
1/2 cup sugar
1 tablespoon cinnamon
1 teaspoon KLP baking powder
1/2 cup raisins
1/2 cup walnuts, chopped
1/2 cup other nuts, chopped (this year I used some almonds that I had on hand)
6 large eggs
Oil for frying

2 cups sugar
1 cup water (with 1 tablespoon cinnamon)

Mix all cake ingredients together in a large bowl.

Heat oil in a medium saucepan. Lower heat and add cake batter. Over very low flame cook until bottom is lightly brown (this burns very easily, I make it in a glass (Corning Visions) pot and still manage to burn it a bit every year ...). Flip the cake using a pot lid or plate and return to pan, letting other side brown.

Prepare syrup in a small saucepan. When cake is almost cooked through, cut into eight slices while it is still in the pan and pour syrup over it. Continue to simmer over very low heat until the cake has soaked up most of the liquid and the syrup that remains has a dark amber color and the consistency of honey.

Transfer to casserole dish with a lid, cool and store in the fridge until ready to serve.

Poster's Notes:
I make this from scribbled notes and memory every year and decided to finally write it down in proper form and submit to the list, so that, besides sharing, I can look at it in the archives and remember to be very careful not to burn it!

Posted by Judith Amrani

Nutritional Info Per Serving: N/A