Tishpishti (Walnut Cake)

• For the cake:
• 8 eggs, lightly beaten
• 1 cup vegetable oil (that's right, one cup)
• 3/4 cup granulated sugar
• 1 cup matzoh meal
• 2 cups walnuts, finely chopped
• 1 cup orange juice
• zest of 4 small oranges
• 1/2 tablespoon ground cinnamon
• 1 teaspoon ground clove
• For the syrup:
• 1 cup sugar
• 1 1/2 cups water
• juice of half a lemon
• 1 cinnamon stick

1. Preheat the oven to 325.
2. Butter and flour (or matzoh meal) a standard 9 inch springform pan.
3. To make the cake, mix all the ingredients together in a large mixing bowl just until combined; do not overmix the batter.
4. Pour the cake mixture or batter into the springform pan and bake the cake for about 1 hour, until the top is golden brown and a cake tester or toothpick comes out clean.
5. Turn the cake out into a dish and cut it into diamond shapes, but keeping the cake together.
6. While the cake is baking, you can make the syrup: mix all the syrup ingredients in a saucepan and bring the mixture to a boil for about 15 minutes, until the sugar is dissolved and the syrup is thicker.
7. Let the syrup come to room temperature and pour it over the cake.
8. Serve the cake warm or at room temperature.

cake, eggs, vegetable oil, sugar, meal, walnuts, orange juice, ground cinnamon, ground clove, syrup, sugar, water, lemon, cinnamon

Taken from food52.com/recipes/50956-tishpishti-walnut-cake (may not work)