Greek Walnut Cake


100g walnuts very roughly chopped
400g grated walnuts
400g all purpose flour
400g sugar
125g butter
8 eggs
2 teaspoons baking powder
2 teaspoons cinnamon
4 tablespoons cognac
1 tablespoon crumbled rusks
For the Syrup:
320g sugar
400ml water
Beat the butter, sugar, cinnamon the yolks of the eggs in a mixer for 10 minutes.
Transfer the mixture to a bowl.
Clean the mixer bowl and beat the whites of the eggs in the mixer until it becomes a meringue.
Add half of the meringue to the yolk mixture.
Mix the baking powder with the 400g grated walnuts, gradually adding the flour.
Add this mixture to the egg yolk mixture along with the remaining meringue, stirring gently.
Transfer the whole mixture to a 30cm oven dish, 6cm deep, which has been well buttered, and the crumbled rusks sprinkled over the bottom.
Spread the 100g roughly chopped walnuts on top.
Bake in a preheated oven at 180 degrees for 45 minutes.
Meanwhile, put the sugar and water in a pan and boil for 15 minutes.
Remove the cake and cut into pieces with a bread knife and spread the syrup over the top, followed by the cognac.


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