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Greek   -   Honey Walnut Cake   adapted from Mediterranean Cooking

  • 1 1/4 Cups Sugar
  • 3/4 Cup Honey
  • 1 1/4 Teaspoons Ground Cinnamon
  • 1/2 Lemon Lemon Juice
  • 1 1/4 Cups Walnuts -- chopped
  • 1 1/2 Cups All-Purpose Flour -- sifted
  • 1 Teaspoon Double-Acting Baking Powder
  • 4 Tablespoons Unsalted Butter -- room Temp.
  • 4 Medium Eggs -- separated
Directions To make the syrup, cook 3/4 cup sugar with 3/4 cup water in a small saucepan, stirring. Bring to a boil. Simmer for 5 minutes. Stir in the honey, 1/4 teaspoon of ground cinnamon and lemon juice. Simmer for 5 minutes. Allow to cool completely. Heat oven to 350 degrees. Butter an 8 or 9 inch baking pan. Combine 1/4 cup walnuts, remaining cinnamon, flour and baking powder. Set aside. Cream remaining half cup of sugar with butter until light and fluffy. Add egg yolks 1 at a time. Beating well after each addition. Beat in the walnut mixture. Separtately beat the eggs whites until stiff. Gently fold into the walnut mixture. Pour this mixture into prepared pan. Sprinkle top with remaining walnuts. Bake until the cake tests done. Remove the cake from the oven and cut into diamond shapes in the oven. Pour cool syrup over hot cake. Cover and allow to sit overnight before serving.
Serves 8
Time to Make 0:00

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