Yesterday was my husband’s birthday, and although Greeks don’t really celebrate birthdays, THIS American girl surely does!!! V requested strawberry cake but there were no strawberries to be found yet on the island, maybe in a couple of weeks. Instead, I made a double layer walnut cake and filled it with his favorite vanilla creme (instant and hassle free)!
Thankfully, the birthday boy just loved it too! The combination of walnut and vanilla creme were perfect together. Walnut cake is also amazingly delicious when served with ice cream!!! Now that it is almost summer, maybe you could even add a scoop or two of your favorite ice cream! I served a slice with a cup of strong coffee to counter balance the sweetness and they also went hand in hand, for dessert or breakfast
Walnut Cake Recipe:
1 cup + 2 Tbsp. butter, room temperature
1 cup sugar6 eggs, separated, room temperaturezest and juice of 1 orange1-2 T. brandy
3/4 – 1 cup farina (AP Flour or semolina)
1 cup fine bread crumbs
2 tsp. baking powder
1 T. cinnamon
1/2-1 tsp. clove, optional
1 1/2 cups chopped, toasted walnuts
Instant package of vanilla filling and needed milk, optional
Prepare the oven to 175°/350°. Prepare 2 small round cake pans: buttered and lined with parchment paper or one regular cake pan. Beat butter and sugar until fluffy and smooth. Continue mixing and add one yolk at a time, scraping the bowl and mixing after each addition until all 6 eggs are added. Stir in brandy, orange zest and juice, and mix until all combined. In a separate bowl combine flour, bread crumbs, b. powder, cinnamon, and walnuts. In another medium bowl, beat the egg whites to stiff peaks. Slowly alternate combining the dry mix with the egg whites, mixing well after each addition. Evenly pour batter into the cake pan(s) and bake about 20-40 minutes depending on size of pan or until a knife comes out clean in the center of the cake. Cool on wire racks. Prepare the syrup mixture (below) and let boil for 5 minutes, remove from heat and cool slightly. Gently place the first cake layer on your platter and spoon a third of the syrup on until absorbed, add the vanilla creme and gently place on second layer, finally spoon another third of the remaining syrup onto the top cake. Reserve the remaining syrup to add just before serving or if you have a cake platter or dish with a lip to hold the syrup, continue to add all of it. If you are making one cake, simply add all the syrup at once. It works best if either your cake or syrup are hot/warm and the other has slightly cooled.
Simple Syrup Recipe:
2 1/2 cups sugar
2 cups water
1 cinnamon stick
1 clove or nutmeg berry
1 lemon slice
Kali Orexi to you all!