Yield = 10-12

Cake:
3/4 C white sugar
1/4 C brown sugar
1/4/ C oil
3 eggs
3 T orange juice
1 t orange zest, finely mined
1/4 t salt
1/4 t cinnamon (1/2 t for more pronounced cinnamon flavor
1/2 C matzoh cake meal
1/2 C finely chopped hazelnuts or almonds
1 C finely chopped walnuts

Soaking Syrup:
2/3 C sugar
1/4 C honey
1/3 C orange juice
1/4 C water
1 T lemon juice
1/4 t cinnamon

Preheat oven to 350F. Generously grease a 7 inch round layer cake pan.
In medium-size bowl, use a wire whisk and beat the sugar, oil, and eggs. Beat well until mixture is thick and a pale yellow. Stir in orange juice, zest, salt, cinnamon, cake meal, and nuts. Turn batter into prepared pan.
Bake 35-40 minutes or until top is light brown and set. (Cool at least 20 minutes before adding syrup). Meanwhile prepare soaking syrup.

Soaking Syrup: In medium saucepan, heat the sugar, honey, orange juice, water, lemon juice, and cinnamon. Heat to dissolve sugar and simmer 5-10 minutes until mixture becomes syrupy. Cool well.
Pour syrup over cooled cake, poking holes in cake with a fork to permit syrup to penetrate cake. Allow to stand 2-4 hours to absorb syrup. (You may refrigerate the cake while absorbing liquid and it will also firm up. The chilled cake offsets its innate sweetness and makes it easier to cut.
Serve on muffin liners, splayed out as pastry or confectionary cups.

(Recipe is from a Doubleday book, “A Treasury of Jewish Holiday Baking” by Marcy Goldman.