Tishpishti (Spanish Walnut Cake With Syrup)

Recipe Ingredients

		Syrup
2 1/4 cups	445g / 15oz	Sugar
2 cups	474ml	Water
1 tablespoon	15ml	Lemon juice - fresh
1 tablespoon	15ml	Rose water
		The Cake
5		Eggs - lightly beaten
1 1/4 cups	182g / 6.4oz	Walnuts - chopped
3/4 cup	69g / 2.4oz	Almonds - ground
1 cup	198g / 7oz	Sugar
1		Orange juice and grated zest
2 teaspoons	10ml	Ground cinnamon
		Walnut oil or almond oil, or butter, for pan

Recipe Instructions

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 350F. 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

Source:
Claudia Roden

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