Honey Coconut Cake

1 cup sliced or slivered almonds

1 cup shredded unsweetened coconut

cup matzo meal

4 eggs

½ cup honey

¼ cup sugar

¼ teaspoon salt

Zest of 1 orange

½ teaspoon cinnamon

½ teaspoon ground cardamom

Syrup

½ cup water

1 cup sugar

½ cup honey

¼ cup orange juice

¼ teaspoon ground cardamom

For serving

½ cup shredded unsweetened coconut, toasted

Heat the oven to 300 degrees. Coat an 8-inch springform pan with cooking spray, then line the bottom with parchment paper.

In the bowl of a food processor, pulse together the almonds, coconut and matzo until the mixture is reduced to coarse crumbs.

In the bowl of a stand mixer, combine the eggs, honey, sugar and salt. Beat with the whisk attachment on high until very thick, about 7 to 8 minutes. Stir in the zest, cinnamon and cardamom. Fold the coconut and almond mixture into the eggs in 2 batches. Pour the mixture into the prepared pan. Bake until a toothpick inserted at the center comes out with a few moist crumbs, 35-40 minutes.

While the cake bakes, make the syrup. In a small saucepan over medium-high, combine the water, sugar, honey, orange juice and cardamom. Bring to a boil and cook, stirring, until the sugar is dissolved. Set aside.

When the cake is finished baking, use a skewer to poke holes across the surface of the cake. Pour cup of syrup over the cake. Allow to cool.

To serve: Run a knife along the outside of the pan and remove the sides of the pan. Transfer to a serving platter and remove the bottom of the pan. Peel off the parchment paper if it doesn’t come off by itself. Top with the toasted coconut and serve with the extra syrup, rewarming if desired.

Serves eight.

@Recipe nutrition:Nutrition values per serving: 400 calories, 7 g fat (1 g saturated), 43 g carbohydrates, 1 g fiber, 4 g protein, 36 mg cholesterol, 97 mg sodium.

Associated Press