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Greek walnut cake

Greek walnut cake
Glenn Koenig / Los Angeles Times

The founder of the Global Gardens line of olive oils and specialty food products, Stephan makes about 2,000 gallons of olive oil a year. Needless to say, there are bottles of it everywhere in her home. She has no shortage ... Read more

Total time: About 1 hour | Serves 12 to 16
  • 2 cups (8 ounces) sifted flour
  • 1 1/2 cups sugar
  • 1 tablespoon baking powder
  • 1 teaspoon allspice
  • 2 teaspoons cinnamon
  • 1 cup (3 1/2 ounces) ground walnuts
  • 3 eggs
  • 1 cup milk
  • 1 teaspoon Champagne vinegar
  • 1 cup extra-virgin olive oil

Step 1Heat the oven to 350 degrees.

Step 2In a large bowl, whisk together the flour, sugar, baking powder, allspice, cinnamon and ground walnuts.

Step 3Mix the eggs into the dry ingredients, 1 at a time, then whisk in the milk, vinegar and olive oil. Beat just until thoroughly combined.

Step 4Transfer the batter to a greased 13-by-9-inch pan.

Step 5Bake the cake on the center rack of the oven until puffed and golden and a toothpick inserted comes out clean, 30 to 45 minutes.

Step 6Place the pan on a rack to cool slightly before slicing on the diagonal into diamond shapes.

Note: Adapted from Theo Stephan. This cake is shown served with honeyed creme fraiche (whisk together 1/2 cup creme fraiche with 1 tablespoon orange blossom honey to sweeten).


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