Greek Walnut Cake

I’ve been wanting to make a Greek cake for some time now. I found several recipes online, and I also have several recipes in book I have here at home. Well, last night was the perfect time to make one. I only had a few hours to throw a cake together, and I also wanted one which was sweet but not too sweet. I reduced the sugar in cake’s syrup, and it turned out to be just right. You could really feel the walnuts, and the sweetness wasn’t overpowering. It was also quick and easy to make. If you decide to try it sometime, keep in mind that this cake is not at all soft and fluffy, but rather it’s a very dense cake.

Our friends really enjoyed the cake after dinner last night, and they said this cake is a good one to enjoy for breakfast. It certainly does go quite well with coffee or tea. Kemal and I enjoyed the cake as well, but the next time I make it, I’m going to make it in wider cake pan.

I have a set of three round Springform pans, and I used the smallest one. Next time I’ll use the middle size so the cake isn’t quite as tall. This is because when I poked holes in the cake with a toothpick, the toothpick wasn’t long enough to make holes all the way to the bottom of the cake. This resulted in the syrup not reaching the very bottom of the cake so the bottom part of the cake was too dry.

It was still a delicious cake, but I want the moistness of the cake to be even throughout the entire cake, including the bottom.

I wish I could show you a picture of the cake after it was cut, but I needed to bring the cake to our friends’ house, and I didn’t want to bring it cut. I had only a few minutes to photograph the cake before we left the house. Here’s what it looked like:

Greek Walnut Cake (Adapted from Nancy Gaifyllia, Greekfood.about.com)