Greek · Dessert
Walnut Spice Cake Bars
A Greek-inspired walnut spice cake bar, built on the flavours of karydopoulita and the classic walnut-honey cake tradition, with cinnamon, clove and orange zest running through a semolina-flecked crumb, finished with a warm honey syrup soak and crushed walnuts.
$1
15 minsPrep
24 minsCook
54 minsTotal
EasyLevel
Nutrition per serving
301Calories
5.5gProtein
17.4gFat
33.4gCarbs
17.7gSugar
2.2gFiber
124mgSodium
41mgChol
1.9gSat Fat
118mgPotassium
39mgCalcium
1.4mgIron
0.1mcgVitamin B12
2.4mgVitamin C
0gPolyol
0gAllulose
0.1gAlcohol
vegetarian
dairy-free
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 170°C (340°F) and grease a 10x10cm (4x4 inch) baking tin, lining the base with a strip of parchment.
2
Sift the flour, semolina, baking powder, cinnamon and cloves together into a bowl, then stir in the finely chopped walnuts.
3
In a separate bowl, whisk the sunflower oil, sugar and 10g honey until combined, then beat in the egg, orange zest, orange juice and brandy.
4
Fold the wet mixture into the dry ingredients until just combined into a thick batter, being careful not to overmix.
5
Pour the batter into the prepared tin, spreading it level to the corners with a spatula.
6
Bake for 22-25 minutes until a skewer inserted into the centre comes out clean and the top springs back lightly.
7
While the cake bakes, warm the remaining 14g honey gently until runny.
8
As soon as the baked cake comes out of the oven, prick the surface a few times with a skewer and spoon the warm honey syrup evenly over the top.
9
Scatter the crushed walnuts over the syrup-soaked surface and leave in the tin on a wire rack to cool completely.
10
Once cool, lift out using the parchment and cut into 2 squares to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.9 oz26g sifted all purpose flour
- 0.3 oz8g fine semolina
- 0.1 oz2g baking powder
- 0.1 oz2g cinnamon ground
- 0 oz0.5g ground cloves
- 0.8 oz22g finely chopped walnut
- 0.5 oz14g sunflower oil
- 0.5 oz14g sugar white
- 0.4 oz10g honey
- 1/21/2 eggs, beaten (22g)
- 0.3 oz8g zested and juiced orange
- 0.2 oz6g brandy
- 0.5 oz14g warmed, for syrup honey
- 0.2 oz6g crushed, for topping walnut
