Cephalonia-style Greek walnut cake

Cephalonia-style Greek walnut cake

“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.”

Cephalonia-style Greek walnut cake

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

Try our classic coffee and walnut cake next time.

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

“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.

Nutrition: Per serving (for 10)

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

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)
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Nutrition

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

Buy ingredients online

Recipe By:

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
July 24 delicious

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Coffee recipes

Walnut and coffee pastry layer cake

Monica Galetti’s coffee and walnut layer cake features alternating layers...

Save recipe icon Save recipe icon Save recipe

Carrot cake recipes

Carrot and walnut cake

Ciara Davis’s lusciously moist carrot and walnut cake is packed...

Save recipe icon Save recipe icon Save recipe

Make-ahead dessert recipes

Galatopita (Greek filo custard pie)

Galatopita is a sweet and creamy milk pie from Greece....

Save recipe icon Save recipe icon Save recipe

Biscuit recipes

Kourabiedes (Greek almond biscuits)

Maria Elia’s melt-in-the-mouth biscuit recipe hails back to the Greek...

Save recipe icon Save recipe icon Save recipe

Frozen dessert recipes

Baklava ricotta semifreddo

Georgina Hayden’s spectacular baklava semifreddo has a crunchy, caramelised filo...

Save recipe icon Save recipe icon Save recipe

Brownie recipes

Chocolate and walnut brownies

These chocolate and walnut brownies are super rich, so we’ve...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.