Shendetlie Honey and Nut Cake

Ingredients

• 3eggs
• 1 1/2 cupssugar, for cake dough
• 3/4 cupbutter, melted and cooled
• 4 tbsphoney
• 1 tspbaking soda, baking soda is more traditional for this recipe
• 5 3/4 cupsflour, all-purpose flour
• 1 cupwalnuts, can be left whole or ground
• olive oil, for greasing tray
• 1 cupsugar, for syrup
• 2 cupswater, for syrup

Method

1. 1

   In a mixing bowl, cream together the eggs, sugar and cooled melted butter. Add the honey and baking soda and mix well.

2. 2

   Add half the flour and all the walnuts (whole or ground) and mix well.

3. 3

   Add the remaining flour and knead with your hands until a firm dough forms.

4. 4

   Coat a large 30cm baking pan (2 to 3 inches deep) with olive oil. Press the dough in to fill the pan evenly.

5. 5

   Place on the bottom shelf of a cold oven and turn it to 350°F. Bake for 35 minutes until the cake is dark brown and firm to the touch.

6. 6

   Remove from the oven and leave to cool while making the syrup.

7. 7

   Add 220g sugar and 450ml water to a saucepan and bring to the boil. Boil for 10 minutes, stirring occasionally, then remove from the heat.

8. 8

   Cut the Shendetlie into squares or diamond shapes. Pour over enough hot syrup to cover the cake with about 1cm pooling on top. Leave to soak and cool for at least 1 hour before serving.

Nutrition per serving