The Jerusalem Post - The Jerusalem Post Magazine - - FOOD -

350 gr. honey

1 cup brown su­gar

4 large eggs, sep­a­rated ¹⁄ cup oil 3

½ tsp. cloves

½ tsp. cin­na­mon

2 tsp. lemon peel, grated 1 Tbsp. rum ex­tract 1 Tbsp. vanilla ex­tract 2 tsp. bak­ing pow­der 1 tsp. bak­ing soda

2 cups flour, sifted


3 Tbsp. wa­ter

3 Tbsp. pow­dered su­gar

5 Tbsp. al­mond sliv­ers, roasted

Base of pan:

A lit­tle oil

2 Tbsp. ground bis­cuits

Pour honey into a wide bowl. Add half of the su­gar and the egg yolks and mix well. Add the spices, lemon peel, rum and vanilla.

Sift the flour into a sep­a­rate bowl. Add the bak­ing pow­der and soda. Mix. Fold the dry mix­ture into the egg mix­ture.

With an elec­tric mixer, beat egg whites on high speed. Grad­u­ally add rest of the su­gar. Con­tinue whip­ping un­til high peaks form. Gen­tly fold egg whites into egg yolk mix­ture.

Grease a pan and sprin­kle with ground bis­cuits. Shake pan so that bis­cuits evenly cover bot­tom and sides.

Pour bat­ter into pan and flat­ten.

Bake in an oven that was pre­heated to 185 º for 50 min­utes or un­til a tooth­pick comes out clean. Re­move and let cool for a few min­utes.

Mix pow­dered su­gar with wa­ter and pour over cake while it’s still warm. Sprin­kle with al­mond sliv­ers.

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