Greek Walnut Cake

Recipe Ingredients

		Cake
1 cup	237ml	Walnuts
2 cups	125g / 4.4oz	Flour
1 1/2 teaspoons	7.5ml	Baking power
1/2 teaspoon	2.5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground cloves
1 cup	198g / 7oz	Butter or margarine - softened
1 cup	198g / 7oz	Sugar
6 cups	1188g / 41oz	Eggs (large)
1 tablespoon	15ml	Grated orange zest
8 oz	227g	Plain low-fat yogurt
		Syrup
1 cup	198g / 7oz	Sugar
1/2 cup	118ml	Honey
3/4 cup	177ml	Water
		Grated zest of 1 orange

Recipe Instructions

For the Cake: Spread nuts on baking sheet and toast at 350 degrees until golden, 15 to 20 minutes. Let cool slightly then finely chop.

Stir together flour, baking powder, baking soda, salt, cinnamon and cloves in large bowl. Set aside.

Beat butter and sugar in large bowl at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in orange zest. Reduce speed to low; add flour mixture alternately with yogurt, beginning and ending with flour mixture. Fold in walnuts.

Spoon batter into greased 13x9-inch baking pan and smooth with rubber spatula. Bake at 350 degrees until toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on wire rack.

For the Syrup: Stir together sugar, honey, water and orange zest in 1-quart saucepan. Bring to boil over medium heat, stirring constantly. Simmer 5 minutes.

Spoon lukewarm syrup over cake. Cool before slicing.

This recipe yields 16 servings.

Each serving: 365 calories; 266 mg sodium; 111 mg cholesterol; 18 grams fat; 47 grams carbohydrates; 6 grams protein; 0.39 gram fiber.

Source:
The Los Angeles Times, 11-03-1999

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