2 cups sugar
2 cups water
2 tsp lemon juice
1 cup sugar
1/4 cup corn or sunflower oil
Juice and grated rind of 1 orange
2 tsp ground cinnamon
1 1/4 cup Passover fine matzoh cake meal
1 1/4 cup finely chopped blanched almonds
The syrup: Mix the sugar and water together in a pan and bring to a boil. Add the lemon juice and simmer over low heat for ten minutes. Cool the syrup.
The cake: Beat the eggs until frothy. Add the sugar and continue to beat until golden in color and well mixed. Add all the other cake ingredients, one at a time and stur them into the batter. Pour into an oiled and floured cake pan 13 x 9 x 2 and bake at 350 degrees for 30 minutes. Remove the cake.
Remove the cake from the oven and pour the cooled syrup over it. Let stand for 2 hours allowing the syrup to be absorbed.