Greek Nut Cake

Greek Nut Cake

From   Firangi Tadka

Prep: 50 minutes

Cook: 30 minutes

Method: Easy

Course: Dessert

Type: Greek

Key Ingredients:

The inviting aromas of orange and lemon zests in this cake is extremely inviting


  • Rusks, coarsely ground 2 tbsps
  • Cashewnuts, chopped 1 cup
  • Butter a little to grease
  • Egg yolks 3
  • Sugar 2 tbsps
  • Vanilla essence ½ tsp
  • Cinnamon (dalchini) powdser ¼ tsp
  • Clove powder ¼ tsp
  • Orange zest, grated ¼ tsp
  • Lemon zest, grated 1 tsp
  • Egg whites, well beaten 3
  • Baking powder ¾ tsp
  • Lemon juice ½ tsp
  • Sugar syrup
  • Sugar ½ cup


  • Preheat oven to 200º C. Grease a baking dish with some butter.
  • Take egg yolks in a bowl and beat with hand blender for 5 minutes or till fluffy and light yellow. Add sugar and beat till it becomes creamy and frothy.
  • Add vanilla essence, cinnamon powder, cloves powder, cashewnuts, rusk, orange zest, lemon zest and lemon juice and mix gently.
  • Add egg whites and baking powder and fold in gently.
  • Transfer the batter into the buttered baking dish and spread it evenly.
  • Keep the dish in the preheated oven and bake for 30 minutes.
  • Meanwhile take ½ cup sugar in another bowl, add ½ cup boiling water and mix well to make sugar syrup.
  • Once the cake is baked take it out of the oven and set aside to cool. Pour sugar syrup on top of the cake and let it soak in the syrup.
  • Cut into slices and serve.