This recipe is my mother's, who got it from a previously 
published source (cookbook? magazine?).
 
Passover Nut Cake with Honey Syrup
  by Marsha Rabb/Amy Rabb-Liu

 
Preheat oven to 350.
Whisk together
   1 1/2 cups granulated sugar
   1/2 cup brown sugar
   1/2 cup oil
   6 eggs
until thick and pale yellow.  Add
   6 T orange juice
   2 t orange zest
   1/2 t salt
   1/2 t cinnamon (or more if you like)
   1 cup matzoh meal
   1 cup finely chopped almonds or hazelnuts
   2 cups finely chopped walnuts
 
Pour batter into two well-greased 9 inch springform pans.  
Bake at 350 for 35-40 minutes until the top is light brown and set.  
Cool at least 20 minutes before removing from pans.
 
In saucepan, combine
   1 1/3 cups granulated sugar
   1/2 cup honey
   2/3 cup orange juice
   1/2 cup water
   2 T lemon juice
   1/2 t cinnamon
Bring to a boil, then simmer for 5-10 minutes until syrupy.  Cool.
 
Plate cakes (two different plates).  Make fork holes in top of cakes.  
Gently brush or slowly pour syrup over cakes.  Refrigerate to firm up cakes. 
 
Recipe can be halved.  But if you make the full recipe, you've got 
a "new" cake to serve at each seder, and you'll have plenty to share 
with friends!  Keeps well in the refrigerator.