Greek Nut Cake

About Greek Nut Cake

Ingredients

• Rusks, coarsely ground 2 tbsps
• Cashewnuts, chopped 1 cup
• Butter a little to grease
• Egg yolks 3
• Sugar 2 tbsps
• Vanilla essence ½ tsp
• Cinnamon (dalchini) powdser ¼ tsp
• Clove powder ¼ tsp
• Orange zest, grated ¼ tsp
• Lemon zest, grated 1 tsp
• Egg whites, well beaten 3
• Baking powder ¾ tsp
• Lemon juice ½ tsp
• Sugar syrup
• Sugar ½ cup

How to Make Greek Nut Cake (Stepwise Photos)

Method

1. Preheat oven to 200º C. Grease a baking dish with some butter.
2. Take egg yolks in a bowl and beat with hand blender for 5 minutes or till fluffy and light yellow. Add sugar and beat till it becomes creamy and frothy.
3. Add vanilla essence, cinnamon powder, cloves powder, cashewnuts, rusk, orange zest, lemon zest and lemon juice and mix gently.
4. Add egg whites and baking powder and fold in gently.
5. Transfer the batter into the buttered baking dish and spread it evenly.
6. Keep the dish in the preheated oven and bake for 30 minutes.
7. Meanwhile take ½ cup sugar in another bowl, add ½ cup boiling water and mix well to make sugar syrup.
8. Once the cake is baked take it out of the oven and set aside to cool. Pour sugar syrup on top of the cake and let it soak in the syrup.
9. Cut into slices and serve.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps