Greek · Dessert
Honey Walnut Cake
A small round Greek-style sponge built on butter, egg and finely chopped walnuts, spiced with cinnamon and drenched in a warm honey-lemon syrup the moment it leaves the oven so it soaks in and stays moist. Finished with a scatter of roughly chopped walnuts, it sits closer to a karidopita than a frosted layer cake, dense, syrup-soaked and nutty in every bite.
$1
20 minsPrep
26 minsCook
61 minsTotal
MediumLevel
Nutrition per serving
408Calories
7.5gProtein
24.8gFat
42.2gCarbs
24.6gSugar
2.3gFiber
203mgSodium
80mgChol
7.6gSat Fat
162mgPotassium
52mgCalcium
1.9mgIron
0.2mcgVitamin B12
1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Retsina
local
Greek Coffee (Elliniko)
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 175°C and butter a 10cm round cake tin, lining the base with a disc of parchment.
2
Whisk together the flour, baking powder and cinnamon in a small bowl, then stir in the finely chopped walnuts.
3
In a separate bowl, beat the softened butter and sugar with a hand mixer until pale, about 2 minutes, then beat in the egg.
4
Fold in the flour-walnut mixture alternately with the milk and vanilla extract until just combined into a thick batter.
5
Spoon the batter into the prepared tin, smooth the top, and bake for 24-28 minutes until a skewer comes out clean and the top springs back.
6
While the cake bakes, warm the honey, water and lemon juice in a small pan over low heat until thin and syrupy, about 2 minutes; do not boil hard.
7
As soon as the cake comes out of the oven, prick the top all over with a skewer and spoon the warm honey syrup over it slowly, letting it soak in fully.
8
Cool the cake in the tin for 15 minutes, then turn out onto a wire rack, scatter with the reserved chopped walnuts, and cool completely before slicing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 38g38g All Purpose Flour, sifted
- 2g2g Baking Powder
- 1g1g Cinnamon Ground
- 35g35g Walnut, finely chopped
- 22g22g Butter, softened
- 18g18g Sugar White
- 30g30g Egg, beaten
- 15g15g Whole Milk
- 2g2g Vanilla Extract
- 35g35g Honey, 1
- 15g15g Water, 1
- 3g3g Lemon Juice, 1
- 8g8g Walnut, roughly chopped, for topping, 1
