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Greek Walnut Cake

Greek Walnut Cake

1 cup walnuts, toasted
1 cup sugar
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup margarine or butter (2 sticks), softened
6 large eggs
1 tablespoon freshly grated lemon peel
1 container (8 ounces) plain low-fat yogurt

Lemon syrup:
2 large lemons
2/3 cup sugar
1/3 cup honey


Preheat oven to 350°F. Grease 13”x9” metal baking pan.

Prepare Cake: In food processor, with knife blade attached, combine walnuts with 1/4 cup sugar and process until walnuts are finely ground.

On waxed paper, combine flour, baking powder, baking soda, salt, cinnamon, and cloves.

In large bowl, with mixer at medium speed, beat margarine or butter with remaining 3/4 cup sugar until creamy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel.

With mixer at low speed, alternately add flour mixture and yogurt, beginning and ending with flour mixture; beat just until batter is smooth, occasionally scraping bowl with rubber spatula. Fold in walnut mixture.

Spread batter in prepared pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.

Meanwhile, prepare Lemon Syrup: From lemons, grate 1 tablespoon peel and squeeze 3 tablespoons juice. In 1-quart saucepan, combine sugar, honey, lemon peel, and 3/4 cup water; heat to boiling over high heat, stirring. Reduce heat to medium and cook 2 minutes. Remove saucepan from heat and stir in lemon juice; cool slightly.

When cake is done, transfer pan with cake to wire rack. With toothpick, poke holes all over top of cake. Spoon warm syrup over cake. Cool cake completely in pan before serving. When cool, cut cake lengthwise in half, each half cross-wise into four pieces, and each piece diagonally in half to form two triangles.

Each serving: About 345 calories, 6 g protein, 41 g carbohydrate, 18 g total fat (3 g saturated), 1 g fiber, 81 mg cholesterol, 335 mg sodium.

Prep: 25 minutes plus cooling
Bake: 30 to 35 minutes
Makes: 16 servings

This page is updated monthly.
Revised:  March 19, 2018