+
0 (0)

Desserts

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).

HAVE YOU TRIED


Bah! Humbug!
Bah! Humbug!

Summer squash ribbons with green beans and herbs
Summer squash ribbons with green beans and herbs

Paella with turnips, peas and spring onions
Paella with turnips, peas and spring onions

Barbacoa de pollo
Barbacoa de pollo

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Candied apples
Thin-crusted apple tart
Midnight chocolate brownie bites
Yemenite Charoset