Tishpishti is a classic Sephardic Passover dessert, but can be eaten throughout the year. Delightfully sweet, it will tantalize the taste buds. Serve with your favorite tea or coffee.
Passover Tishpishti
Prep time
Cook time
Total time
Ingredients
- 2 cups almond flour (ground almonds)
- 2 cups matzo meal
- 6 eggs
- 1 ¾ cup sugar
- ½ cup oil
- 1 tbsp grated orange peel
- 1 tsp cinnamon
- slivered almonds
- Syrup:
- 1 cup honey
- ⅔ cup water
- ⅓ cup sugar
- 6 tbsp lemon juice
Instructions
- Mix together almond flour and matzo meal in a bowl.
- In a separate bowl, beat eggs and sugar with a mixer until well blended.
- Add oil, orange peel, and cinnamon.
- Slowly add dry ingredients to the egg mixture and stir.
- Pour onto a greased 9”x13” pan.
- Bake in a 350 oven until golden and toothpick inserted in center comes out clean, about 45 minutes.
- When slightly cool, cut the tishpishti into squares.
- Press slivered almond pieces atop each square.
- Syrup: Combine all ingredients in a saucepan.
- Dissolve sugar by heating the mixture over medium heat.
- Boil the syrup for one minute.
- Remove from heat and cool a little before pouring over the entire cake in a steady stream.
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