Preparation info
  • Makes


    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

This is a spicy treat, scented with cinnamon, cloves, nutmeg and cardamom and topped with a rum-flavoured icing. It makes any tea-time a festival, especially at Sukkot, because of the fruit and nuts.


  • 115 g/4 oz/1 cup blanched almonds, finely chopped
  • 50


  1. Preheat the oven to 180°C/350°F/Gas 4. Set aside some of the almonds for sprinkling and put the remainder in a bowl with the candied orange peel and lemon rind.
  2. Remove the black seeds from the cardamom pods and crush using a mortar and pestle. Add to t