Crimchy with walnuts and steeped in brandy and syrup, this Greek cake may be served with coffee, or as a dessert.
2 oz. butter
5 oz. sugar
1 teaspoon ground cinnamon
8 oz. walnuts, chopped
8 oz. sifted flour
6 oz. sugar
10 fl. oz. water
4 fl. oz. brandy
Preheat the oven to moderate 350°F (Gas Mark 4, 180DC). Grease a medium-sized loaf or cake tin with a little butter and dust with flour.
In a medium-sized mixing bowl, beat the butter and sugar together with a wooden spoon until they are well creamed. Separate the egg yolks from the whites and set the whites aside. Add the yolks, one at a time, to the creamed butter and sugar and mix thoroughly.
Using a whisk or rotary beater, beat the egg whites until they are stiff. Add half of the egg whites and the cinnamon to the creamed mixture and mix well.
2 tablespoons of chopped walnuts. Mix the rest of the walnuts and flour together and add gradually to the creamed mixture, mixing thoroughly. Fold in the remaining egg whites.
Put the mixture in the cake tin and sprinkle the top with the remaining 2 tablespoons of chopped walnuts. Bake for ½ hours or until the cake is cooked. Test by inserting a thin warmed skewer into An adaptation of a Greek recipe, Athenian Walnut Cake is steeped in sugar syrup and brandy. the centre of the cake. If it is clean and dry when removed, the cake is ready.
To make the syrup, dissolve the sugar in the water in a small saucepan over a low heat. When the sugar is completely dissolved, raise the heat and boil rapidly until the syrup thickens. Remove from the heat and mix in the brandy.
When the cake is cooked, remove it from the tin and place it upside down in a deep dish.
With a skewer, pierce the bottom of the cake in many places. Pour the hot syrup slowly over the cake while it is still hot. Set the cake aside to cool and to absorb the syrup. Turn right side up and serve cold.