Greek walnut cake

Greek walnut cake

By
From
Baking
Serves
8-10
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
250g butter, softened
220g caster sugar
1 teaspoon grated orange rind
4 eggs, separated
150g plain flour
1 cup fine semolina
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 cup milk
2 cup coarsely ground walnuts

Syrup

Quantity Ingredient
220g caster sugar
1 cup water
2 whole cloves
5cm cinnamon stick
1 tablespoon lemon juice
thin strip lemon rind

Method

  1. Preheat the oven to 180°C. Generously grease a 33 cm x 23 cm x 5 cm baking dish and line the base with baking paper.
  2. Using an electric mixer, cream the butter with the sugar and orange rind until light and fluffy. Add the egg yolks, beating well after each addition.
  3. Sift the flour, semolina, baking powder and cinnamon. Fold into the creamed mixture alternately with the milk, and add the walnuts, mixing gently.
  4. Beat the egg whites until stiff and fold into the mixture. Spoon into the prepared dish and bake for 45 minutes or until a fine skewer inserted in centre comes out clean.
  5. To make the syrup, combine the ingredients in a heavy saucepan and stir over medium heat until the sugar dissolves. Bring to the boil and boil over moderately high heat for 10 minutes. Strain.
  6. Remove the cake from the oven and pour the hot syrup over the cake while still in the tin. Allow to cool in the tin. When cold, cut into square or diamond shapes to serve.
Tags:
baking
bakery
margaret
fulton
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