Prep 25 mins
Cook 55 mins
A favorite any time, this Greek dessert is also a Christmas tradition for many families.
- 3 1⁄2 cups water
- 2 2⁄3 cups sugar
- 6 whole cloves
- 1 cinnamon stick
- 1⁄2 lemon, juice and rind of
The Walnut Cake
- 10 eggs, separated
- 10 tablespoons sugar
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 4 tablespoons self-rising flour
- 1 orange, juice and zest of, grated
- 2 tablespoons brandy (or flavoring)
- 6 tablespoons toasted breadcrumbs or 6 tablespoons zwieback cookies, crushed
- 10 tablespoons finely chopped walnuts
- 1⁄8 teaspoon salt
- 1 tablespoon water
- butter (to grease baking pan)
- coarsely chopped walnuts (topping)
- ground cinnamon (topping)
- Make the syrup: In a saucepan, add all syrup ingredients and bring to a boil, stirring well. Reduce heat and allow to boil gently for 10 minutes. Set aside to cool.
- Beat egg whites, salt, and water to the firm peak stage.
- Preheat oven to 340°F
- In a mixing bowl, beat the egg yolks, sugar, cinnamon, and ground cloves very well until creamy and smooth.
- In a separate bowl, mix the baking soda, baking powder, and flour, and stir in to the mixture.
- Add grated orange peel and juice, brandy, breadcrumbs, and walnuts.
- Finally, and carefully, fold in the beaten egg whites.
- Lightly grease a 13x9 inch baking pan (or equivalent) with butter, pour in the batter, and bake at 340F for 40 minutes.
- Cake is done when a knife inserted into the middle comes out dry.
- Spoon the cooled syrup evenly over the hot cake. Sprinkle with walnuts mixed with a little cinnamon. Allow to cool before serving.
- Make sure the syrup is completely cooled before adding to cake. If necessary, refrigerate for a few minutes.
Good cake. A little more effort than usual for a cake, but well worth it. I cut back on the cloves because of personal preference. I will be making this again. This is really good with a cup of hot tea. Thanks for posting.