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Honey Almond Cake (Tishpishti) with Citrus Syrup Recipe

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3.9 from 13 reviews

Honey Almond Cake, also known as Tishpishti, is a moist and flavorful dessert infused with citrus syrup. The cake combines the rich nuttiness of toasted walnuts and almond flour with bright orange and lemon zest, enhanced by warming cinnamon. The citrus and honey syrup poured over the baked cake adds a luscious, aromatic finish, making it perfect for any occasion.

Ingredients

Syrup

  • 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

Cake

  • 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

Instructions

  1. Prepare Syrup: In a medium saucepan, combine water, honey (or sugar), lemon juice, lemon rind, orange rind, and cinnamon sticks. Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer for 10 minutes to thicken and infuse flavors. Remove from heat and set aside to cool, allowing the syrup to continue infusing.
  2. Strain Syrup: Once cooled, strain the syrup to remove the citrus rinds and cinnamon sticks, then set it aside.
  3. Prep Walnuts and Pan: Coarsely chop the toasted walnuts using a knife or a food processor. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan with nonstick cooking spray and line it with parchment paper, leaving an overhang for easy cake removal.
  4. Mix Egg Yolks and Sugar: Place the egg yolks in a stand mixer bowl fitted with the paddle attachment. Add sugar and beat on medium-high speed for about 2 minutes until the mixture is pale yellow and fluffy.
  5. Add Wet Ingredients: Mix in the olive oil, freshly squeezed orange juice, and grated orange zest. Continue beating for another minute on medium-high speed.
  6. Incorporate Dry Ingredients: Add the chopped walnuts, almond flour, and cinnamon to the mixer. Reduce speed to low and beat until just combined. Transfer this batter into a separate clean bowl.
  7. Whip Egg Whites: Using a whisk attachment, whip the egg whites on high speed until stiff peaks form, about 2 to 3 minutes.
  8. Fold Egg Whites In: Gently fold about one cup of the whipped egg whites into the batter to loosen it. Then carefully fold in the remaining egg whites until fully incorporated, maintaining the fluffy texture.
  9. Bake the Cake: Pour the batter into the prepared pan, smoothing it evenly. Bake in the preheated oven for 30 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
  10. Cool and Serve: Allow the cake to cool for about 5 minutes. Cut it into squares or diamonds. If desired, transfer the cake to a serving platter. Drizzle 3/4 to 1 cup of the prepared citrus syrup evenly over the cake. Serve warm, at room temperature, or chilled. Store leftovers in the refrigerator for up to one week.

Notes

  • Using almond flour keeps this cake gluten-free and adds a rich, nutty flavor.
  • Ensure eggs are at room temperature for better whipping and volume.
  • To toast walnuts, bake them at 350°F for 8-10 minutes, stirring occasionally until fragrant.
  • For a deeper citrus flavor, allow the syrup to infuse longer before straining.
  • This cake can be served with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Store the syrup in the refrigerator for up to 2 weeks and warm slightly before using.

Find it online: https://bitezly.com/honey-almond-cake-tishpishti-with-citrus-syrup-recipe/