This is the time of year that we are finishing up fall cooking classes, preparing write ups for spring classes, going to football games . . . and beginning to plan for Thanksgiving and Christmas. We have been doing a lot of cooking—many of our favorites but also trying a few new recipes and I finally found a little time to post this "honey of a cake" recipe that is chock full of walnuts and oh-so-delicious!
Honey-drenched Greek Walnut Cake Makes one 9x9” square cake; about 12 serving
In ancient times honey cake played an important role in ceremonies and served as a sacrificial bread of the ancient Greeks. In Bohemia honey cake popped up in 1335 in Trnov, where they later spread to all corners of the Czech lands.
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon lemon zest
3/4 cup butter
3/4 cup granulated sugar
3 egg
1/4 cup milk
1 cup walnuts, chopped + 12 walnuts to top cake servings if desired
Honey Syrup
1 cup honey
1 cup granulated sugar
3/4 cup water
1 teaspoon lemon juice
- Preheat oven to 350° F. Spray and line a 9” square pan with parchment or foil, allowing 2 sides of the paper overlapping edges for easy removal of cake from pan. Spray the paper.
- Combine the flour, baking powder, salt, cinnamon and lemon rind. Set aside.
- In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy.
- Beat in the eggs one at a time.
- Beat in the flour mixture alternately with the milk, mixing just until incorporated; begin and end with the flour.
- Stir in the walnuts.
- Pour batter into prepared pan.
- Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool for 15 minutes, remove cake from pan (using edges of paper or foil), and then cut.
- Place a serving of cake on a plate and pour honey syrup over the top. Top with walnut if desired.
For the Honey Syrup: In a saucepan, combine honey, 1 cup sugar and water. Bring to a simmer and cook 5 minutes. Stir in lemon juice, bring to a boil and cook for 2 minutes.
No comments:
Post a Comment