Greek Walnut Cake

1 hour cooking time
Greek Walnut Cake Greek Walnut Cake

Greek Walnut Cake

  • 40 mins preparation time
  • 1 hour cooking time
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Method

1
First, make the syrup. Put the sugar, cinnamon stick and lemon zest in a small saucepan with the water and bring to the boil. Continue to boil for 3-4 minutes until the sugar dissolves and the mixture resembles a syrup consistency.
2
Turn off the heat and leave the syrup to cool. Heat the oven to 180°/160c fan/gas 5/350f. Grease a rectangular tin (45x25 approximately) with the butter before dusting it with flour and line the base with a piece of baking paper.
3
Using a stand mixer, beat the butter and sugar at medium speed until light and fluffy. Beat in the flour & eggs until thoroughly mixed.
4
Put the walnuts and ground spices in a food processor and blend until they become coarse crumbs – larger, rustic pieces are great, as you want some texture in the cake.
5
Transfer the nuts to the bowl, along with the remaining flour, milk, baking powder, and a pinch of salt, then beat for 2 minutes to incorporate everything well and create a thick batter.
6
Transfer the batter to the tin and smooth out the top. Transfer the cake tin to the oven and bake for 50 minutes or until it rises and turns into a beautiful golden brown. A skewer pushed into the centre should come out clean.
7
Remove the tin from the oven and put on a wire rack. Remove the cinnamon stick and lemon zest from the pan of syrup. Use a skewer to make small holes all over the top of the cake, then pour over the syrup. Leave the cake in the tin for at least an hour to cool, and to allow the syrup to be fully absorbed.
8
When ready to serve, remove the cake from the tin and peel off the baking paper. Dust with icing sugar and sprinkle over some extra walnuts, roughly chopped.
9
To slice the cake, cut the cake in half, both lengthways and widthways. Then, cut a diagonal through each corner. Cut diamond shapes from this and serve with balls of ice cream.
TIP
To make the cake easier to slice, make the cake the day before so that the syrup has dispersed through the cake.
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The magic of syrup

When it comes to this Greek classic, the syrup isn’t just a drizzle – it’s the soul of the recipe. And a signature of traditional Greek desserts. It seeps into every crumb, working its magic to create a cake that’s rich and utterly delicious. Wanting to skip the syrup? You’d miss the very essence of this Greek classic. So, strap on your aprons, pour with purpose, and get ready to produce a bake that will bring about a standing ovation.

Keeping your Greek Walnut Cake from sinking

Flat cakes happen to the best of us. The main culprits are often overmixing, underbaking, or opening the oven door too soon - patience, Cook. Overmixing can knock out the air, while underbaking can leave the centre too soft to hold its structure. To avoid a floppy disaster with your cake, make sure to measure your ingredients carefully, follow the recipe to the letter, and resist peeking in the oven until the cake is nearly done.

The art of serving traditional Greek desserts...

Cook, here's how to take the enjoyment of your walnut cake to the next level. To keep it lighter and to make it extra authentic (by borrowing from the ways traditional Greek cakes are often served), try pairing each slice with generous scoop of Greek yogurt to balance the syrup's sweetness. Or, as our recipe suggests, add a scoop of vanilla ice cream to create an extra decadent dessert. When it comes to the presentation, don't forget to garnish it with a sprinkle of extra crushed walnuts to truly highlight its nutty flavour.

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