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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 387
% Daily Value**
Total Fat 18g
Saturated Fat 4g
Unsaturated Fat 7g
Cholesterol 99mg
Sodium 59mg
Total Carbohydrate 46g
Dietary Fiber 3g
Sugars 12g
Protein 13g
Vitamin A  5%Vitamin C  1%
Calcium  3%Iron  12%
Potassium  6%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Athenian Walnut Cake

Recipe Tags: Cake Recipes

Date Added: June 11, 2009


4 Eggs at room temperature
5 Ounces Sugar
4 Tablespoons Butter or margarine
1 Teaspoon Ground Cinnamon
8 Ounces Walnuts chopped
8 Ounces Flour Sifted
10 Ounces Spaghetti (fl) (fl) (fl)
4 Ounces Spaghetti (fl) (fl) (fl)
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1. Pre-heat the oven to 350 F Grease a med-sized loaf or cake tin with a little butter and dust with flour.

2. In a med-sized mixing bowl, beat the butter and sugar together with a wooden spoon until they are well cream.

3. Separate the yolks from the whites aside. Add the yolks, one at a time, to the creamed butter and sugar and mix thoroughly.

4. Beat the egg whites until they are stiff. Add half the egg whites and the cinnamon to the creamed mixture and mix well.

5. 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.

6. 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.

7. Bake for 1 1/4 hrs. or until the cake is cooked when a skewer comes out dry when tested.

8. If skewer is clean the cake is done. Remove the cake from the tin and place it upside down in a deep dish.

9. With a skewer, pierce the bottom of the cake all over.

10. Pour the hot syrup slowly over the cake while it is still hot.

11. 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.

12. Remove from the heat and mix in the brandy.

13. Set the cake aside to cool and to absorb the syrup.

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Dietary Notes:
This recipe is very low-sodium with 59.33mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Tree Nuts, Butter, Gluten, Walnuts, Natural Sweeteners allergies.
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