Athenian Walnut Cake

Title:
Athenian Walnut Cake

Yield:
12 Servings

Categories:
Cake




Ingredients:





     4 tb Butter


     5 oz Sugar


     1 ts Ground cinnamon


     4    Eggs


     8 oz Walnuts; chopped


     8 oz Sifted flour





-----------------------------------SYRUP-----------------------------------


     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 cold.


 


 REC.FOOD.RECIPES ARCHIVES


 


 /CAKES


 


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