The Flavors of Greek Autumn
As summer draws slowly to a...
An all-time classic combining ground walnuts with eggs beaten to feathery lightness
Chef: Stella Spanou
INGREDIENTS
- 8 eggs, preferably organic
- 250gr butter, melted
- 2 cups sugar
- 1/2 cup milk
- 1 tbsp baking powder
- 2 cups finely crushed walnuts
- 1 tbsp cinnamon
- 3 tbsp cocoa powder
- 1/2 cup fine breadcrumbs
- 2 cups all-purpose flour, sieved
For the syrup:
- 2 cups sugar
- 1 cup honey
- 1/2 cup water
- 5 clove
- 1 slice lemon
PREPARATION
Separate the egg whites from the yolks. Beat the whites in a blender with a pinch of sugar until you have a light meringue and set aside. In a separate bowl, beat the sugar and butter until smooth and light in color. Add the yolks one-by-one, then the meringue, walnuts, breadcrumbs, cinnamon and cocoa. Blend for a couple of minutes. Then add the milk, the flour (gradually) and the baking powder.
Grease an oven-proof cake tin and pour in the batter. Bake at 180 °C for 45 minutes until golden brown.
Once the cake is cooked and cooled, prepare the syrup by boiling all the ingredients together for 7–10 minutes until it starts to thicken. Remove the lemon slice and pour the hot syrup over the cooled cake.
