Greek · Dessert
Honey Walnut Cake
A Greek-inspired honey walnut cake rebuilt around Greek yogurt, whole egg and whey protein isolate instead of butter and refined sugar-heavy batter, keeping the honeyed, cinnamon-spiced walnut character of the original while pushing protein well past 20g a slice.
$2
15 minsPrep
25 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
357Calories
24.8gProtein
15.2gFat
33.5gCarbs
17.6gSugar
3.4gFiber
341mgSodium
109mgChol
3.3gSat Fat
294mgPotassium
159mgCalcium
1.9mgIron
0.6mcgVitamin B12
0.3mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Ouzo
local
Greek Coffee (Frappe)
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 175°C and line a 10cm/4 inch cake tin with baking parchment.
2
In a bowl, whisk the whole egg and egg white with the greek yogurt and 22g honey until smooth.
3
Sift in the whey protein isolate, whole wheat flour, baking powder and cinnamon, folding gently until just combined.
4
Stir in the vanilla extract and 20g chopped walnuts, then pour the batter into the prepared tin.
5
Bake for 24-26 minutes until a skewer inserted in the centre comes out clean and the top springs back.
6
Cool the cake in the tin for 10 minutes, then transfer to a wire rack to cool completely.
7
Once cooled, drizzle the warmed 14g honey over the top and scatter with the toasted 10g walnuts before slicing into 2 pieces.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.2 oz90g full fat, strained greek yogurt
- 1 1/81 1/8 eggs, whisked (55g)
- 7/87/8 egg whites, whisked (30g)
- 0.9 oz25g vanilla or unflavoured whey protein isolate
- 1.2 oz35g sifted whole wheat flour
- 0.7 oz20g finely chopped walnut
- 0.8 oz22g honey
- 0.1 oz4g baking powder
- 0.1 oz2g cinnamon ground
- 0.1 oz3g vanilla extract
- 0.5 oz14g warmed, drizzled honey
- 0.4 oz10g toasted, roughly chopped, for topping walnut
