Prep 30 mins
Cook 30 mins
A very moist walnut cake that everyone likes. I usually don't cut mine in triangles, but just serve pieces to my company.
- 236.59 ml walnuts
- 236.59 ml sugar
- 473.18 ml all-purpose flour
- 7.39 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 2.46 ml ground cinnamon
- 1.23 ml ground cloves
- 236.59 ml butter, softened
- 6 large eggs
- 14.79 ml lemon zest, freshly grated
- 226.79 g container plain low-fat yogurt
- 177.44 ml water
- 2 large lemons
- 158.51 ml sugar
- 78.07 ml honey
- Preheat oven to 350.
- Grease a 13x9 metal baking pan.
- In a food processor, with knife blade attached, combine walnuts with 1/4 C sugar and process until walnuts are finely ground.
- Combine flour, baking powder, baking soda, salt, cinnamon, and cloves in separate bowl.
- In a large bowl, with mixer at medium speed, beat butter with remaining 3/4 C sugar until creamy.
- Add eggs, one at a time, beating well after each addition.
- Beat in lemon peel.
- With a mixer at low speed, alternately add flour mixture and yogurt, beginning and ending with flour mixture; beat just until better is smooth, occasionally scraping bowl with rubber spatula.
- Fold in walnut mixture.
- Spread batter in prepared pan.
- Bake 30-35 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, prepare syrup: From lemons, grate 1 T lemon peel and squeeze 3 T juice.
- In a 1-qt saucepan, combine sugar, honey, lemon peel, and 3/4 C water; heat to boiling over high heat, stirring constantly.
- Reduce heat to medium and cook 2 minutes.
- Remove saucepan from heat and stir in lemon juice; cook slightly.
- When cake is done, transfer pan with cake to a wire rack.
- With a toothpick, poke holes all over top of cake.
- Spoon warm syrup over cake.
- Cool cake completely in pan before serving.
- When cool, cut cake lengthwise in half, each half crosswise into four pieces, and each piece diagonally in half to form two triangles.
I was worried that the flavor of the syrup was too strong, but it was perfect. Great flavor and texture! Substituted plain Greek yogurt for low-fat. This was fantastic warm and cooled.
This gets 5 stars from my dad. He just loved this cake and ate it all week while visiting us. I liked it too I'm just not big on sweet things. I thought the syrup was strong but I didn't make it for me so...Dad says 5 stars!
I served this cake for dessert at a Greek-themed dinner party and it was a huge hit with everyone. It was very moist and flavorful. I filled the space between the two triangles with fresh peach and necterine slices garnished with a dollop of greek yoghurt and a strawberry. I also used low fat greek yoghert in the cake recipe. I will make this again!