Name: Honey Almond Cake (Tishpishti) with Citrus Syrup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 25 min
Cuisine: Middle Eastern
Ingredients: 1 cup water; 2/3 cup honey (or 1 cup sugar); 2 tablespoons freshly squeezed lemon juice; 3 strips lemon rind; 3 strips orange rind; 1-2 sticks cinnamon; 1.5 cups toasted walnuts, coarsely chopped; Nonstick cooking spray; 5 large eggs, separated (room temperature); 3/4 cup sugar; 1/3 cup extra-virgin olive oil; 1/3 cup freshly squeezed orange juice; 1 teaspoon grated orange zest; 1.5 cups almond flour; 2 teaspoons cinnamon

If you’re looking for a truly unique dessert that sings with warmth, sweetness, and a hint of citrus magic, the Honey Almond Cake (Tishpishti) with Citrus Syrup Recipe is a must-try. Rich and tender almond cake soaked in a fragrant syrup infused with honey, lemon, orange, and cinnamon creates an irresistible harmony of flavors. This recipe delivers moist texture complemented by crunchy toasted walnuts and the bright burst of citrus zest, making every bite an absolute celebration. Whether it’s for a special occasion or a comforting treat, this cake embodies homey elegance and joyful indulgence.

Ingredients You’ll Need

The image shows two separate groups of ingredients placed on a white marbled surface. On the left side, there is a small pile of orange peel, a cinnamon stick, a small amount of yellow zest, a white bowl filled with white granulated sugar inside a red bowl, a small glass jar of honey with a wooden dipper, and a small white cup containing a light golden liquid. On the right side, there are six brown eggs arranged in a cluster, a white measuring cup filled with oats or grains, a larger white bowl filled with a light beige flour inside a red bowl, a small white bowl with yellow spice powder, a small white bowl filled with a dark brown powder, a red bowl with bright orange powder, a white bowl of granulated sugar inside a red bowl, and a small glass cup holding olive oil. The items are neatly spaced and clearly visible. Photo taken with an iphone --ar 4:5 --v 7

This Honey Almond Cake (Tishpishti) with Citrus Syrup Recipe uses simple yet essential ingredients that come together effortlessly to create layers of flavor and texture. Each element—from the nutty almond flour to the aromatic citrus zest—plays a vital role in building the overall magic.

Water: The base for our citrus syrup, adding the perfect balance of moisture.
Honey (or sugar): Provides natural sweetness and depth to the syrup, enhancing the cake’s moistness.
Freshly squeezed lemon juice: Adds bright acidity to cut through the richness beautifully.
Lemon rind strips: Infuse the syrup with subtle citrus oils and fragrance.
Orange rind strips: Bring a sweet, floral note complementary to the lemon.
Cinnamon sticks: Immerse the syrup in warm, spicy undertones that are simply cozy.
Toasted walnuts (coarsely chopped): Add crunch and nutty flavor that contrasts the tender crumb.
Nonstick cooking spray: Ensures your cake releases perfectly from the pan without sticking.
Large eggs (separated, room temperature): Provide structure and leavening; whipping the whites gives lightness.
Sugar: Sweetens the cake batter for that classic dessert balance.
Extra-virgin olive oil: Imparts richness and keeps the cake moist while adding a subtle earthiness.
Freshly squeezed orange juice: Contributes moisture and an extra layer of citrus flavor.
Grated orange zest: Intensifies the citrus aroma and taste throughout the cake.
Almond flour: The star ingredient that gives the cake its tender, moist, and nutty texture.
Cinnamon: Sprinkled into the batter for warmth and a hint of spice that complements the citrus syrup.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Honey Almond Cake (Tishpishti) with Citrus Syrup Recipe

Step 1: Prepare the Citrus Syrup

First, infuse the syrup that will soak into the cake with a beautiful medley of honey, fresh lemon and orange flavors, and warming cinnamon. Bring water, honey (or sugar), lemon juice, lemon and orange peel strips, and cinnamon sticks to a boil in a medium saucepan over medium-high heat. Then lower the heat and let it simmer gently for 10 minutes to thicken and develop rich layers of flavor. Once done, set it aside to cool, allowing the citrus essence to fully infuse the syrup.

Step 2: Strain the Syrup

Remove those fragrant lemon and orange peels and cinnamon sticks by straining the syrup once it cools. This step keeps the syrup silky smooth and ready to soak into the cake evenly.

Step 3: Prep and Preheat

Chop the toasted walnuts coarsely for texture contrast that will add delightful crunch to every bite. Preheat your oven to 350°F (175°C). Grease a 9-by-13 inch baking pan with nonstick spray, then line it with parchment paper leaving some overhang on the sides for easy cake removal. This little prep step makes your baking experience stress-free.

Step 4: Create the Cake Batter

In a stand mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high until pale yellow and smooth—this adds lightness and sweetness to the batter. Then add olive oil, orange juice, and freshly grated orange zest, beating for another minute to combine the citrusy richness. Next, mix in the chopped walnuts, almond flour, and cinnamon on low speed until just incorporated. Transfer the batter to a clean bowl to prepare for folding in the egg whites, which will make this cake incredibly fluffy.

Step 5: Whip and Fold in Egg Whites

Now, with the clean bowl and whisk attachment, whip the egg whites until stiff peaks form, about 2 to 3 minutes. This step is essential to give the cake its airy texture. Start by folding one cup of the whipped whites gently into the batter to loosen it, then carefully fold in the remaining whipped whites until fully incorporated without deflating the mixture.

Step 6: Bake the Cake

Pour your light, fluffy batter into the prepared pan. Bake for approximately 30 minutes; you’ll know it’s done when the top turns a golden toasted brown and a toothpick inserted comes out clean. This visual cue ensures the cake is perfectly cooked but still moist inside.

Step 7: Cool and Drizzle with Syrup

Allow the cake to cool for about 5 minutes — just enough to handle but still warm. Slice it into squares or diamond shapes, whichever you prefer. If you aren’t serving directly from the pan, gently transfer the cake to a serving platter. Then, pour between three-quarters to a full cup of that beautifully aromatic citrus syrup over the cake, letting it soak in deeply. You can serve this cake warm, at room temperature, or even chilled depending on your mood.

How to Serve Honey Almond Cake (Tishpishti) with Citrus Syrup Recipe

A white rectangular baking dish filled with a golden brown dessert cut into diamond shapes, with two cinnamon sticks placed crossed in the middle on top as decoration and small pieces of orange zest scattered across. The dessert looks soft and moist inside with a slightly crisp top layer. A metal spatula with a white handle holds a portion of the dessert removed from the bottom left corner, showing the inside texture. The dish sits on a warm wood surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a few simple garnishes takes this cake from delicious to dazzling. A light dusting of powdered sugar complements the syrup’s glossy finish. For extra texture, sprinkle some crushed toasted almonds or additional walnuts on top. Fresh orange or lemon slices can double as decoration and an invitation to the citrus flavors hiding beneath.

Side Dishes

This cake pairs wonderfully with light accompaniments. Try serving with a scoop of vanilla ice cream or a dollop of whipped cream to add creamy contrast. Fresh berries, especially raspberries or blueberries, provide a tart burst that elevates the cake’s sweet and nutty notes effortlessly.

Creative Ways to Present

For a charming presentation, try layering cake squares with alternating dollops of whipped cream and fresh fruit in a clear trifle bowl. Alternatively, serve individual cake pieces on small plates drizzled with extra syrup and accompanied by a sprig of fresh mint for a pop of color. This Honey Almond Cake (Tishpishti) with Citrus Syrup Recipe also makes a stunning centerpiece when arranged on a rustic wooden board with nuts and citrus wedges around it.

Make Ahead and Storage

Storing Leftovers

This cake keeps beautifully in the fridge for up to a week. Make sure to store it in an airtight container to preserve its moist texture and prevent it from absorbing other fridge smells. The flavors actually deepen after resting, making leftovers just as delightful as fresh slices.

Freezing

If you want to keep it longer, you can freeze the cake before adding the syrup. Wrap pieces tightly in plastic wrap and place in a freezer-safe container. When ready to serve, thaw fully in the fridge overnight and drizzle with syrup just before serving for the best taste and texture.

Reheating

To enjoy this cake warm after refrigeration or freezing, simply microwave individual slices for about 15 to 20 seconds or let them sit at room temperature and then warm briefly in an oven set to low heat. Pour on some extra syrup to revive the moistness if needed. This cake is just as charming served warm or cooled.

FAQs

Can I use sugar instead of honey in the syrup?

Absolutely. The original recipe suggests sugar as an alternative to honey, which works well and creates a lovely syrup, though honey brings a deeper complexity and floral sweetness.

Is almond flour necessary, or can I substitute with regular flour?

Almond flour is key to the texture and flavor of this Honey Almond Cake (Tishpishti) with Citrus Syrup Recipe. While you can substitute with regular flour, expect a less moist and less nutty result. For the authentic experience, almond flour is worth using.

How important is it to whip the egg whites until stiff peaks?

It is very important. Whipping egg whites to stiff peaks adds lightness and air to the batter, giving the cake its tender crumb and fluffy texture. Skipping or underwhipping can result in a denser cake.

Can I make this cake gluten-free?

This cake is naturally gluten-free since it uses almond flour instead of wheat flour. Just make sure all your ingredients are certified gluten-free if you’re cooking for those with gluten sensitivities.

What’s the best way to serve leftovers?

Leftover cake tastes wonderful chilled or warmed slightly with a drizzle of syrup. You could also get creative by serving it with ice cream or using it as a base in desserts like trifles or parfaits.

Final Thoughts

There’s something truly special about the Honey Almond Cake (Tishpishti) with Citrus Syrup Recipe that invites you to slow down and savor every bite. Its elegant blend of nutty, sweet, and citrus flavors is the kind of comfort food that feels like a warm hug. Whether for an everyday indulgence or a festive treat, this cake is sure to become one of your favorites. So go ahead, try it out, and enjoy the delicious journey it offers!