Greek Nut Cake


    Rusk/ sweet bread crumbs – 2 tbsp

    Cashew(Kaju) – 1 cup, chopped

    3 egg yolks (Ande ka peela)

    Baking powder – ¾ tsp

    Lemon juice (Nimboo ka ras)– ½ tsp

    Vanilla essence – ½ tsp

    Ground cloves (Kuti hui Lehsun) – ¼ tsp

    Zest of orange (Narangi ka chilka) – ¼ tsp

    Zest of 1 lemon (Nimboo ka chilka) – 1 tsp

    Cinnamon (Dalchini) powder – ¼ tsp

    Egg whites (Ande ki safedi) – 3, well beaten

    Sugar (Cheeni) – 2 tbsp

    For sugar syrup:-

    Sugar (Cheeni) – ½ cup

    Boiling water – ½ cup


preparation method

Step 1- In a bowl, beat egg yolk for 5 minutes till fluffy and light yellow. Add sugar and beat till it becomes creamy and frothy.

Step 2 – Add vanilla essence, cinnamon powder, cloves powder, cashew, Rusk, orange zest and lemon zest, mix gently.

Step 3 – Add egg white, baking powder and fold egg whites gently into the mixture.

Step 4 – Spread the mixture evenly into a buttered baking dish and bake for 30 minutes at 200 degrees.

Step 5 – In ½ cup boiling water, add sugar to make sugar syrup. Once baked, allow the cake to cool. Pour sugar syrup on top of the cake.

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By: Chef Shilarna Vaze (Chinu)

Show: Firangi Tadka

Prep:10 Mins Cook: 15 to 30 minutes


Add orange / lemon zest (by grating the rind / skin of the orange/ lemon –only the soft part and not the white part of the peel as that is bitter)

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