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Cephalonia-style Greek walnut cake

Name: Cephalonia-style Greek walnut cake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: Serves 8-10
Cuisine: Greek recipes
Ingredients: 250g unsalted butter, softened, plus extra to grease; 360g plain flour, plus extra to dust; 200g caster sugar; 4 large free-range eggs; 200g walnut halves, plus extra to serve; ½ tsp ground cloves; 1 tbsp ground cinnamon; 120g whole milk; 1 tbsp baking powder; Icing sugar to dust; Ice cream to serve (optional); For the syrup; 400g caster sugar; 1 cinnamon stick; Pared zest 1 lemon; Specialist kit; 22cm springform cake tin (at least 10cm deep)

By: Ben Tish

Published: 30 Jun 24
Updated: 18 Jul 24

“I was first introduced to this walnut cake on the wonderful Ionian island of Cephalonia,” says food writer Ben Tish. “Refined and rustic at the same time, it’s gently spiced, with the bitter edge of the walnuts offset by a sweet citrussy syrup. It’s no wonder this is one of the most iconic puddings in Greece. It’s addictive and delicious, with or without ice cream.”

Recipe taken from Mediterra by Ben Tish (Bloomsbury £26) and tested by delicious.

Try our classic coffee and walnut cake next time.

Easy
July 2024

Test kitchen approved

Serves 8-10
Hands-on time 30 min. Oven time 50 min, plus cooling

Recipe taken from Mediterra by Ben Tish (Bloomsbury £26) and tested by delicious.

Try our classic coffee and walnut cake next time.

Nutrition: Per serving (for 10)

Calories: 737kcals
Fat: 38g fat (16g saturated)
Protein: 10g
Carbohydrates: 88g (61g sugars)
Fibre: 3.1g
Salt: 0.2g

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Ingredients

250g unsalted butter, softened, plus extra to grease
360g plain flour, plus extra to dust
200g caster sugar
4 large free-range eggs
200g walnut halves, plus extra to serve
½ tsp ground cloves
1 tbsp ground cinnamon
120g whole milk
1 tbsp baking powder
Icing sugar to dust
Ice cream to serve (optional)

For the syrup

400g caster sugar
1 cinnamon stick
Pared zest 1 lemon

Specialist kit

22cm springform cake tin (at least 10cm deep)

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Method

First make the syrup. Put the sugar, cinnamon stick and lemon zest in a small saucepan with 400ml water and bring to the boil. Continue to boil for 3-4 minutes until the sugar dissolves and the mixture becomes syrupy. Turn off the heat and leave the syrup to cool.
Heat the oven to 170°C fan/gas 5. Butter the cake tin, then dust it with flour and line the base with a piece of baking paper cut to fit.
Using a stand mixer with a beater attached, beat the butter and sugar on medium speed until light and fluffy. Beat in 30g of the flour, then beat in the eggs, one by one, until thoroughly mixed.

Put the walnuts and ground spices in a food processor and whizz to make coarse crumbs – larger, rustic pieces are great, as you want some texture in the cake. Transfer the nuts to the bowl, along with the remaining flour, the milk, baking powder and a pinch of salt, then beat for 2 minutes to incorporate everything well and create a thick batter. Transfer the batter to the tin and smooth the top.
Transfer the cake tin to the oven and bake for 50 minutes or until risen and a beautiful golden brown. A skewer pushed into the centre should come out clean. Remove the tin from the oven and put on a wire rack.
Remove the cinnamon stick and lemon zest from the pan of syrup. Use a skewer to make small holes all over the top of the cake, then pour over the syrup. Leave the cake in the tin for at least an hour to cool and to allow the syrup to be fully absorbed. When ready to serve, remove the cake from the tin and peel off the baking paper. Dust with icing sugar and sprinkle over some extra walnuts, roughly chopped. Slice and serve with a generous scoop of ice cream, if you like.