Cake Diamonds soaked with Syrup

Ingredients

 * 1 cup matzo meal
 * 1 cup matzo cake meal
 * ½ cup sugar
 * ½ cup blanched almonds or walnuts finely ground
 * ½ tsp ground cinnamon
 * pinch ground cloves
 * ½ cup vegetable oil
 * 1 large egg
 * ¾ cup cold water
 * 16 whole almonds blanched or almonds unblanched

Syrup

 * ⅔ cup sugar
 * ⅔ cup cold water
 * 2 tbsp honey
 * 1 tsp lemon juice, preferably fresh

Directions

 * 1) For the dough, combine the matzo meal, cake meal, ½ cup sugar, ground almonds, cinnamon, and cloves in a medium.
 * 2) Sized bowl.
 * 3) Add the oil, egg, and ¾ cup water, and mix very well for form a stiff dough.
 * 4) Knead the dough with your hands a few times to complete the mixing.
 * 5) Evenly press the dough into a greased 8-inch-square baking pan.
 * 6) Use a knife to cut the dough into diamonds.
 * 7) First, cut the dough crosswise into about 4 even rows.
 * 8) Then make diagonal, parallel cuts through the rows, (if desired, cut the dough into squares, instead).
 * 9) Press a whole almond into the center of each piece.
 * 10) Bake the cake in a preheated 375°F oven for 40 to 45 minutes, or until it is browned and firm.
 * 11) Meanwhile, prepare the syrup.
 * 12) Put the sugar and water into a small saucepan.
 * 13) Stir over medium-high heat until the sugar dissolves and the syrup comes to a boil; then boil the syrup, uncovered and undisturbed, for 8 minutes.
 * 14) Stir in the honey and lemon juice.
 * 15) Remove the syrup from the heat, and set it aside to cool slightly.
 * 16) When the cake has finished baking, remove it from the oven, and recut the pieces.
 * 17) Pour the syrup evenly over the hot cake.
 * 18) Let the cake rest for several hours to completely absorb the syrup.
 * 19) After the syrup has been absorbed, cover the cake with aluminum foil or plastic wrap and store it at room temperature.