Thursday, February 13, 2014


Greek nut cake

The cake
·       8 eggs, separated
·       1 cup sugar
·       1/4 teaspoon cinnamon
·       1/4 teaspoon allspice or nutmeg
·       1 teaspoon fresh orange peel, finely diced
·       1/8 teaspoon cream of tarter
·       2 teaspoons baking powder
·       1/8 teaspoon salt
·       1 teaspoon Hazelnut syrup
·       1 cup cake flour
*       i use regular flour with great results
·       2 cups ground hazelnuts (or Walnuts)
Honey/Orange/wine syrup or powdered syrup.
·       1/2 cup sugar
          i use raw sugar
·       1 whole orange, cut in quarters
·       1/4 cup honey
·       1/2 cup sherry
·       1/2 cup water
make a flavored syrup with water, orange and sugar at a medium high heat
when the mixture boils add sherry and honey and lower heat to a simmer
reduce by 1/4, strain out the orange and then set aside.

Use a whisk attachment on a mixer first
beat egg whites with cream of tarter on high and set aside
beat egg yokes until thick and then add spices, sugar and salt and continue to mix
separately, mix baking powder with the flour
Change the paddle from the whisk to a beat bar and reduce the speed of the mixer
slowly add the flour mixture to the egg yoke mixture
When mixed remove from the mixer and fold in the egg whites
Fold in the nuts
Pour into a 9 x 12 greased cake pan
Cook at 350 F for 40 minutes
Remove from the oven and set aside for 10 minutes before adding any topping
When using the syrup, warm the syrup and pour 1 cup over the cake
If using the powdered sugar, cover a plate with powdered sugar and turn the baking dish onto the plate and allow the cake to fall onto the plate.
Serve cool