Shendetlie Honey and Nut Cake
107 min · Serves 4 · By TheMealDB Import
- Dessert
Dessert
Adapted from myalbanianfood.com
Ingredients
For 4 servings
- 520 gSugar
- 3 Eggs
- 180 gMelted Butter
- 700 gFlour
- 100 gWalnuts
- 4 tablespoonsHoney
- 1 tspBaking Powder
- 450 mlWater
Method
Prep 17 min · Cook 90 min
- 11
- 2Prepare
- 3In a mixing bowl cream together the eggs, sugar and cooled melted butter then add the honey and soda.
- 42
- 5Add half the flour and the walnuts (you can add the walnuts whole or ground them) and mix well.
- 63
- 7Add the rest of the flour and using your hands kneed the mixture together until a firm dough is formed.
- 84
- 9Coat a large baking tray (traditionally a circle tray is used about 30cm is best with a 2 - 3 inch height) with olive oil. Add the dough and press it down so that it fits the whole tray. Try and get the dough flat and equal in height all over.
- 105
- 11Baking
- 12Place on the bottom shelf of a cold oven and turn the temperture up to 180 degrees. Bake for 35 minutes and the dough has turned dark brown and is firm to touch.
- 136
- 14Remove from the oven and leave to cool while making the syrup.
- 157
- 16Adding the Syrup
- 17Add the sugar and water to a saucepan and bring to the boil. Leave boiling for 10 minutes, mixing occasionally. Remove from the heat.
- 188
- 19Cut the Shendetlie into squares of diamond shapes and pour over the hot syrup. Use enough of the syrup to cover the cake plus 1 cm overflowing, sitting on top. This will soak into the cake while you leave it to cool for at least 1 hour before serving.