Greek · Dessert
Honey Walnut Cake
A lighter Greek-style honey walnut cake built on whole-wheat and almond flour with Greek yogurt in place of butter, keeping the classic honeyed, nutty character while trimming the calorie load per slice.
$1
15 minsPrep
25 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
365Calories
11.5gProtein
20.5gFat
38.2gCarbs
17.9gSugar
4.7gFiber
203mgSodium
95mgChol
2.9gSat Fat
286mgPotassium
93mgCalcium
2.1mgIron
0.3mcgVitamin B12
3.5mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Muscat Wine
local
Greek Coffee (Elliniko)
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 175°C and grease and line a 10cm/4 inch round cake tin.
2
Whisk together the whole-wheat flour, almond flour, baking powder and cinnamon in a bowl.
3
In a separate bowl, beat the egg with 28g honey, greek yogurt, vegetable oil, orange zest, orange juice and vanilla extract until smooth.
4
Fold the wet mixture into the dry ingredients until just combined, then fold in the 18g chopped walnuts.
5
Pour the batter into the prepared tin and smooth the top.
6
Bake for 24-26 minutes until a skewer inserted in the centre comes out clean and the top springs back.
7
Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
8
Once cool, drizzle the remaining 10g honey over the top and scatter with the remaining 6g chopped walnuts just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g whole wheat flour
- 0.5 oz15g almond flour
- 0.1 oz3g baking powder
- 0.1 oz2g cinnamon ground
- 11 egg, beaten (50g)
- 1 oz28g honey
- 1.4 oz40g greek yogurt
- 0.4 oz10g vegetable oil
- 0.4 oz12g zested and juiced orange
- 0.6 oz18g chopped walnut
- 0.1 oz3g vanilla extract
- 0.4 oz10g honey
- 0.2 oz6g chopped, for garnish walnut
