Greek walnut cake

Greek walnut cake

By
From
Encyclopedia of Food and Cookery

Ingredients

Quantity Ingredient
250g butter
230g caster sugar
1 teaspoon orange zest
4 eggs, separated
150g plain flour
125g fine semolina
4 teaspoons baking powder
1 teaspoon cinnamon
125ml milk
230g walnuts, coarsely ground

Syrup

Quantity Ingredient
220g sugar
250ml water
2 cloves
5cm cinnamon stick
1 tablespoon lemon juice
thin strip lemon peel

Method

  1. Cream butter with sugar and orange zest until light and fluffy. Add egg yolks, beating well after each addition. Sift flour, semolina, baking powder and cinnamon. Fold into creamed mixture alternately with milk, and add walnuts, mixing gently. Beat egg whites until stiff and fold into mixture.
  2. Pour into a well-greased 33 × 23 × 5 cm baking dish. Bake in a preheated moderate oven (180°C) for 45 minutes or until a fine skewer inserted in centre comes out clean.
  3. To make syrup, combine ingredients in a heavy saucepan and stir over medium heat until sugar dissolves. Bring to the boil and boil over moderately high heat for 10 minutes. Strain. Remove cake from oven and pour hot syrup over cake while still in tin. Allow to cool in tin. When cold, cut into square or diamond shapes.
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