3 1/2 c. walnuts, finely ground
1/4 c. matzoh meal
1 tsp. ground cinnamon
6 lg. eggs
1 c. sugar
1/4 c. orange juice
2 tsp. grated orange peel

HONEY SYRUP:

1/2 c. honey
3 tbsp. orange juice
1 tbsp. sugar
About 20 walnut halves
confectioners sugar

Preheat oven to 350 degrees. Grease 13 x 9 x 2 inch baking pan; set aside. Combine walnuts, matzoh and cinnamon; set aside. In electric mixer, at high speed, beat egg yolks with 1 cup sugar for 5 minutes, until thick and lemon colored. Beat in 1/4 cup orange juice and the peel; fold in walnut mixture. In large bowl with clean beaters at high speed beat egg whites into stiff peaks. Fold into walnut mixture until no white streaks remain. Pour into prepared pan. Bake 35 minutes or until cake tests done. Cool in pan 15 minutes. Meanwhile, make Honey Syrup.

In small saucepan heat honey with 1/4 cup water, the juice and sugar until boiling. Simmer 10 minutes. Cut cake almost all the way through into 2 inch diamond-shape pieces. Place a walnut half in center of each piece. Slowly pour syrup over cake. Let stand 30 minutes or until syrup is absorbed. Sprinkle with confectioners sugar. Serve warm or at room temperature.