Greek Walnut Cake

 

 

I purposely looked for this recipe after we went to the Greek Festival here in Colorado Springs  last summer.  There was this particular cake that I really loved and just guessed what it was.  When I saw this recipe, I think I had it.  It’s a walnut cake  laced with citrus syrup after it’s been cooled.  The recipe was a genoise cake which I wrote about in more detail in this post.  I think I’ll make changes in the future and add some butter or shortening.

I didn’t make many changes to the recipe and found it was too dry.  Then again, I’m in high altitude so that certainly made a difference.  That was easily corrected by serving the cake with a large dollop of whipped cream. 

 

  

Here’s another photo I took of the cake.  I love this cake plate I got at the Mikasa Factory Store at the Castlerock Outlet Mall some years back.  It has the color and look of a sunflower so an undecorated cake like this looks so pretty sitting on it.

Here’s the recipe I used:

1 c. all-purpose flour

1 tsp. baking powder

1 tsp. ground cinnamon

1/4 tsp. ground cloves

1/2 c. finely chopped walnuts

4 eggs, separated

1/2 tsp. cream of tartar

1-1/2 c. sugar, divided in 3

1/4 c. sweetened apple juice

1 tbsp. (or more) lemon juice

1/2 tsp. grated lemon rind

In medium bowl, sift together flour, baking powder, cinnamon and cloves. Stir in walnuts. Set aside.

In large mixing bowl, beat egg whites with cream of tartar at high speed until foamy. Add 1/2 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. (Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.) In small mixing bowl, beat egg yolks at high speed until thick and lemon-colored, about 5 minutes. Gradually beat in 1/2 cup of the remaining sugar. Sprinkle flour mixture over whites. Add beaten yolk mixture. Gently, but thoroughly, fold yolk mixture into whites. Pour into greased and floured 10-inch springform pan. Gently spread batter evenly.

Bake in preheated 350ºF oven until top springs back when lightly touched with finger, about 45 to 50 minutes. Remove cake from oven. Cool completely. Remove cake from pan and invert onto serving platter. Pierce top of cake with a skewer or fork.

In small saucepan, stir together apple juice, remaining 1/2 cup sugar, lemon juice and lemon peel. Cook over medium-high heat, stirring constantly, until mixture boils. Remove from heat.  Slowly spoon syrup over cake until absorbed.  Let sit at least an hour before serving to allow the syrup to penetrate the cake.

Serve with a topping of whipped cream.

 

NOTE:  At high altitude, it’s a good idea to add 2 more tablespoons of water to your syrup as it boils. 

2 Replies to “Greek Walnut Cake”

  1. Hi Angelo! Great to hear you’re back…I missed reading your blog while you were gone. I’ll be back soon too…there’s just so much to do with our big move and the holidays now.

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