Walnut Cake: Decadent Dessert

This recipe for walnut cake is a testament to the fact that well-heeled Athenians could afford the good things in life


Chef: Angelos Kardaris and Dimitris Lemontzoglou

Preparation & Cooking time: 85'

Serves: 15

INGREDIENTS 

For the cake:

  • 7 medium-sized eggs
  • 250 gr sugar
  • 230 gr fine semolina
  • 60 gr all-purpose flour
  • 2 tsp baking powder
  • 2 plug granulated vanilla extract
  • 1 tsp powdered cinnamon
  • ¼ tsp powdered clove
  • ¼ tsp grated nutmeg
  • 250 gr crushed walnut
  • 50 gr sunflower oil plus a little for greasing
  • Salt

For the syrup:

  • 500 gr water
  • 500 gr sugar
  • Juice and rind of 1 lemon, unwaxed

INSTRUCTIONS

Use a blender to mix the eggs and sugar, at a moderate speed, until the mixture has fluffed up to three times its original volume. Meanwhile in a separate bowl, mix the semolina, flour, baking powder, vanilla extract, cinnamon, clove, nutmeg and a small pinch of salt. Preheat the oven to 170 Celsius on the fan setting and grease and 26 cm baking dish. Remove the bowl from the mixer and gradually add the solids, mixing gently by hand with a wooden spoon or spatula, using a folding motion. Finally, add the crushed walnuts and the sunflower oil, folding it in until well blended. Pour the mixture into the baking dish and bake for 40 minutes until golden. Remove the cake from the oven and allow it to cool for at least 2 hours before adding the syrup.

Syrup: Place all of the ingredients in a saucepan over a medium heat and boil for 4-5 minutes after it comes to a simmer. Remove from heat and allow to cool for a few minutes. In the meantime, cut the cold walnut cake into portions. Pour the tepid syrup carefully over the surface, allowing time for it to be soaked up. Allow the cake to rest for another 2 hours before serving.

Chocolatey alteration: If you like chocolate, add 30 gr of cocoa to the flour mixture, one additional egg in the blender and 125 gr of finely grated chocolate in the batter before pouring it into the baking dish.


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