This is a very popular traditional recipe that is so easy to make and yet so delicious. A friend of mine Lina, sent me the recipe and although it was not the first time I was making this dessert, I just loved Lina’s version. You can find it in many different versions but I think that this is the most convenient and delicious. The cake gets so fluffy and syrupy, the walnuts are getting sweet with the perfect crunch, it's just a savior dessert for any situation.
I couldn’t believe how fast it went into the oven and how fast it disappeared the very next day..
1 1/2 cup sugar
2 tablespoons olive or vegetable oil
1 teaspoon vanilla extract
2 cups chopped walnuts
1 1/2 cups breadcrumbs (you can use panko but grind it medium fine using a food processor)
a pinch of salt
2 tablespoons sifted cocoa powder
1 teaspoon Baking Powder
1/3 teaspoon nutmeg
1/3 teaspoon ground allspice
1/2 teaspoon cinnamon
For the syrup:
1 cup sugar
½ cup water
1 teaspoon lemon juiced
3 teaspoons brandy (optional )
How to make
Preheat oven to 350 degrees.
Beat using a hand mixer the eggs with sugar and oil until you have a light fluffy mixture. Using another bowl combine the walnuts with breadcrumbs, salt, sifted cocoa, baking powder and spices. Add to the egg mixture and mix well using a spatula.
Pour the mixture into a greased baking pan and bake for 35 to 40 minutes. When ready let it cool and then slice the pieces. Prepare the syrup by placing all ingredients in saucepan over medium heat. When it comes to a boil remove from heat and pour all over the cooled cake. Let it rest.
You can serve it as it is, it’s perfect with an ice cream scoop but I made a simple caramel glaze to make it more decadent.
In a bowl add 3 tablespoons of whipping cream (35%) and 2 tablespoons butter. Keep aside.
Using a saucepan add 1/2 cup of sugar, 3 tablespoons honey, 2 tablespoons of water. Place the saucepan over medium-high heat and DO NOT stir. The mixture in 7-8 minutes will start to get a golden color and when it does, remove the saucepan from heat. Add the cream and butter (mixture will rise because the caramel is hot ) and mix well. Leave aside for 10 minutes until the caramel thickens and serve on top of every piece of cake.