For the dough, combine the matzo meal, cake meal, 1/2 cup sugar, ground almonds, cinnamon, and cloves in a medium-sized bowl. Add the oil, egg, and 3/4 cup water, and mix very well for form a stiff dough. Knead the dough with your hands a few times to complete the mixing. Evenly press the dough into a greased 8-inch-square baking pan. Use a knife to cut the dough into diamonds. First, cut the dough crosswise into about 4 even rows. Then make diagonal, parallel cuts through the rows. (If desired, cut the dough into squares, instead.) Press a whole almond into the center of each piece. Bake the cake in a preheated 375-degree oven for 40 to 45 minutes, or until it is browned and firm.
Meanwhile, prepare the syrup. Put the sugar and water into a small saucepan. 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. Stir in the honey and lemon juice. Remove the syrup from the heat, and set it aside to cool slightly.
When the cake has finished baking, remove it from the oven, and recut the pieces. Pour the syrup evenly over the hot cake. Let the cake rest for several hours to completely absorb the syrup. After the syrup has been absorbed, cover the cake with aluminum foil or plastic wrap and store it at room temperature. Makes about 16 pieces.
Cookbook by Gloria Kaufer Greene.
Jews throughout the year. The cake is soaked in a sugar-honey syrup after it is baked. For best flavor and texture, tishpishti should be made at least one day ahead. It will stay well for several days.