Tichpitti (Sephardic Passover cake)

    1 day 1 hour

    Because this is a Passover cake, it is prepared with matzo meal instead of flour. After baking, the cake is doused with syrup which should soak in for one day so the cake develops its full flavour.

    1 person made this

    Serves: 20 

    • For the syrup
    • 350ml water
    • 200g caster sugar
    • 2 to 3 tablespoons orange blossom water
    • For the cake
    • 200g matzo meal
    • 180g ground walnuts or almonds
    • 3 pinches of ground cinnamon
    • 1 pinch of ground cloves
    • 1 pinch of ground nutmeg
    • grated zest of 1 lemon
    • 2 eggs, beaten
    • 150ml orange juice
    • 120ml vegetable oil
    • walnuts for garnish

    Prep:15min  ›  Cook:45min  ›  Extra time:1day  ›  Ready in:1day1hr 

    1. For the syrup, bring the water and sugar to the boil in a saucepan and cook until the sugar has fully dissolved. Remove from the heat and add the orange blossom water. Let cool.
    2. Preheat the oven to 180 C / Gas 4. Butter a baking dish. Mix all the dry ingredients in a bowl. Add all the wet ingredients and mix with your hands. The dough is too stiff to mix it with the electric mixer, it should be like playdough. If it is soft, add more matzo flour and nuts.
    3. Transfer the mixture to the prepared baking dish and evenly distribute 2 to 3cm thick by pressing it down. Score into squares or diamonds using a sharp knife.
    4. Bake for 45 to 50 minutes in the preheated oven.
    5. Pour the syrup over the cake while still hot. Let cool, then refrigerate for 1 day until serving.

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