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Greek spiced walnut cake in honey syrup

Dimitra's Dishes · ♥ 1.6K likes · 52.6K views · 6 min video

Read about soaked and syrup cakes in the BrightCulinary Book

Greek spiced walnut cake in honey syrup, from the video
Timestamp
Ingredients
Method
Techniques
▶ 0:33
  • 2 cup granulated sugar
  • 3 cup water
  • 1 whole cinnamon stick
Syrup: put the granulated sugar in a saucepan, turn the heat to high, add the water, a cinnamon stick and the whole cloves, and cook to a boil until the sugar dissolves.
Making the honey syrup firstBoilingRead
▶ 0:51
  • ¼ tsp whole cloves
  • 1 cup Greek honey
Syrup: off the heat, stir in the Greek honey and the vanilla and set aside to cool completely. A syrup dessert starts with the syrup so it has time to cool.
▶ 1:07
  • ½ tsp pure vanilla extract
  • 2 cup all-purpose flour
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp salt
Whisk the flour, baking powder, baking soda, cinnamon, cloves and salt together.
Whisking the dry ingredientsWhisking
▶ 1:40
  • 6 whole eggs
  • 1 cup granulated sugar
Beat the eggs with one cup of sugar two to three minutes until thick and fluffy.
Beating the eggs and building the batterBeating
▶ 1:58
  • 1 cup light olive oil
  • 1 cup milk
  • 1 tsp vanilla extract
Beat in the light olive oil, milk and vanilla.
▶ 2:14
  • 1½ cup ground walnuts
Add the dry ingredients in a few batches and mix only until just combined; overmixing makes the cake tough rather than light.
▶ 2:38
  • 2–3 tbsp flour
Toss the coarsely ground walnuts with two to three tablespoons of flour so they do not sink, and fold them in with a spatula.
Folding in the walnutsGrinding
▶ 2:54
  • avocado spray
Grease a 9 by 13 inch dish and transfer all the batter to it.
Into the pan and bakingBaking
▶ 3:12
Bake on the centre rack at 350F for 45 minutes, until a toothpick in the centre comes out clean. Overbaking is not a worry here, because the syrup soaks it.
▶ 3:42
Straight out of the oven, poke the hot cake all over with a toothpick and pour the cooled syrup over it.
Pouring syrup over the hot cake
▶ 3:57
Let it stand at room temperature at least an hour, until cool and the syrup has settled.
Serving and storing
▶ 4:09
  • confectioners sugar
  • ground walnuts
  • cinnamon
Cut into portions and dust with confectioners sugar, ground walnuts and a little cinnamon.
▶ 4:21
It keeps a few days at room temperature, but because of the eggs she refrigerates leftovers in an airtight container; it tastes better the next day.