Athenian walnut cake
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Athenian walnut cake
  Cakes    Walnuts  
Last updated 6/12/2012 1:05:20 AM. Recipe ID 30269. Report a problem with this recipe.
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      Title: Athenian walnut cake
 Categories: Cake
      Yield: 12 Servings
      4 tb Butter
      5 oz Sugar
      1 ts Ground cinnamon
      4    Eggs
      8 oz Walnuts; chopped
      8 oz Sifted flour

      6 oz Sugar
     10 oz (fl) water
      4 oz (fl) brandy
  From: Doreen Randal 
  Date: Mon, 16 Oct 1995 13:21:59 GMT This maybe served with coffee or
  as a dessert.
  Pre-heat the oven to 350 F.  Grease a med-sized loaf or cake tin with
  a little butter and dust with flour.
  In a med-sized mixing bowl, beat the butter and sugar together with a
  wooden spoon until they are well cream. Separate the yolks from the
  whites aside. Add the yolks, one at a time, to the creamed butter and
  sugar and mix thoroughly.
  Beat the egg whites until they are stiff.  Add half the egg whites
  and the cinnamon to the creamed mixture and mix well.  Set aside 2
  Tbs of the crushed walnuts. Mix the rest off the walnuts and flour
  together and gradually to the creamed mixture, mixing thoroughly.
  Fold in the remaining egg whites.  Put the mixture in the loaf or
  cake tin and sprinkle the top with the remaining 2 Tbs of crushed
  walnuts. Bake for 1 1/4 hrs. or until the cake is cooked when a
  skewer comes out dry when tested. If skewer is clean the cake is done.
  Remove the cake from the tin and place it upside down in a deep dish.
  With a skewer, pierce the bottom of the cake all over.  Pour the hot
  syrup slowly over the cake while it is still hot.
  TO MAKE THE SYRUP, dissolve the sugar in the water in a small
  saucepan over a low heat and boil rapidly until the syrup thickens.
  Remove from the heat and mix in the brandy.  Set the cake aside to
  cool and to absorb the syrup. Turn tne cake right side up and serve
  From archives.  Downloaded from Glen's MM Recipe

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Recipe ID 30269 (Apr 03, 2005)

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