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Hazelnut Honey Squares

Hazelnut Honey Squares

Tzimmes and sweet tajines come from very different places--the first is a specialty of Ashkenazi Jews from eastern and central Europe, the latter are made by Sephardic Jews from Morocco--but they have things in common. Not least is the fact ... Read more

Total time: 1 1/2 hours | Serves 9 to 12
  • 2 1/4 cups flour
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • Dash ground cloves
  • 3 eggs
  • 3/4 cup sugar
  • 1 cup honey
  • 3/4 cup oil
  • 1 teaspoon grated lemon zest
  • 1 teaspoon grated orange zest
  • 1/2 cup unsweetened applesauce
  • 3/4 cup hazelnuts, chopped

Step 1Heat the oven to 350 degrees. Lightly grease a 9-inch square pan, line it with parchment paper or wax paper and grease the paper.

Step 2Sift the flour with the baking powder, baking soda, cinnamon and cloves.

Step 3Beat the eggs lightly in a mixer bowl. Add the sugar and honey and beat until the mixture is smooth and lightened in color, 1 to 2 minutes. Gradually add the oil and beat until blended. Add the lemon and orange zests and beat briefly. On low speed, beat in the flour mixture alternately with the applesauce, each in 3 portions. Add the nuts and beat just until blended.

Step 4Pour the batter into a pan. Bake until a cake tester inserted in the center of the cake comes out clean, 55 to 65 minutes. Cool in the pan for 15 minutes. Turn out onto a rack and carefully peel off the paper. Cover tightly when completely cool. Serve at room temperature. Cut in squares or bars.


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