Greek Walnut Cake

A rich and luxurious Greek cake will fill your kitchen with intoxicating aromas.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 1 spoon Butter, unsalted

  • 90 g Sugar, white

  • 2 spoons Cocoa, powdered, unsweetened

  • 60 g Breadcrumbs, dried

  • 25 g Wheat flour, white, multi-purpose

  • 150 g Walnuts

  • 0.25 teaspoons Spices, cloves, ground

  • 0.5 teaspoons Spices, cinnamon, ground

  • 1 pinch Salt, table

  • 2 teaspoons Baking powder

  • 5 pieces Egg, fresh

  • 1 piece Orange, fresh

  • 2 spoons Alcohol, Rum

  • pieces Walnuts

Sladkorni sirup

  • 125 g Sugar, white

  • 150 ml Water

  • 2 spoons Alcohol, Rum

  • 1 piece Lemon, fresh, without shell

  • 1 piece Spices, cinnamon, ground

Steps

  1. Preheat the oven to 170 degrees Celsius. Grease a round cake pan with a removable rim (22 cm in diameter) well with butter. Thoroughly wash the orange and lemon and dry them with a kitchen towel. Finely grate the zest of both fruits, then squeeze the juice from both fruits (squeeze the orange juice into one cup and the lemon juice into another).

  2. First, prepare the syrup so that it is well cooled when the cake is baked. Place a saucepan with sugar, water, cinnamon stick, lemon juice, lemon zest, and brandy on the stove. Slowly bring the ingredients to a boil over moderate heat, stirring until all the sugar is dissolved. Once the syrup boils, cook it for about 5 minutes to thicken slightly. Remove the saucepan from the heat and let the syrup cool.

  3. In the bowl of an electric mixer, add sugar, salt, cocoa, ground cinnamon, ground cloves, flour, breadcrumbs, baking powder, and walnut kernels. Grind everything together into a crumb-like mixture.

  4. Separate the egg whites and yolks into two bowls. Add the orange zest, brandy, and orange juice to the bowl with the yolks. Mix everything well with an electric mixer until you get a smooth, creamy mixture. Beat the egg whites into stiff peaks. Transfer the ingredients from the mixer bowl to a larger bowl. Add the yolk mixture and gently mix everything together with a hand whisk. Finally, fold the beaten egg whites into the mixture in two additions.

  5. Pour the batter into the prepared pan. Use a spatula to spread it evenly in the pan and smooth the top. Bake in the preheated oven for about 40 minutes. The cake is done when the surface is golden brown, and a skewer inserted into the cake comes out clean.

  6. Once the cake is baked, remove it from the oven. Let it cool in the pan for 10 minutes, then remove it from the pan and place it on a serving plate. Strain the cooled syrup through a fine sieve and pour the strained syrup over the still warm cake. Decorate the cake with walnut kernels and let it cool.

Nutrition Information (Per 100g)

  • Calories: 281.02 kcal
  • Fat: 13.72 g
    • Saturated Fat: 2.48 g
  • Carbohydrates: 31.26 g
    • Sugars: 21.92 g
  • Protein: 7.15 g
  • Fiber: 1.91 g

Advice

It is best to use organic citrus fruits, the peel of which is not treated with pesticides. If organic citrus fruits are not available, soak them in hot water for a few minutes, then wipe them well to remove the wax, which contains toxins.