A syrup‑soaked, spiced Greek walnut cake drenched in honey‑orange syrup—crispy edges, moist center, and fragrant aroma.

Scale

2 cups finely ground walnuts

1 cup breadcrumbs or almond flour

1 tsp baking powder

1 tsp cinnamon

½ tsp ground cloves

3 eggs

1 cup sugar

½ cup olive oil

Zest of 1 orange

1 cup sugar (syrup)

½ cup honey

½ cup orange juice + zest

1 cinnamon stick

2 cloves

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2. Preheat oven to 350 °F and grease pan.

3. Combine walnuts, breadcrumbs, baking powder, cinnamon, cloves.

4. Whisk eggs and sugar until pale, add olive oil and orange zest.

5. Fold in dry ingredients.

6. Bake 30–40 minutes until done.

7. Boil syrup ingredients 5 minutes, cool slightly.

8. Poke holes in hot cake, pour syrup slowly.

9. Let absorb 30 minutes before serving.

Use room‑temperature eggs for better texture.

Ground walnuts slightly coarse add bite.

Hot cake + cool syrup = optimal absorption.

Best enjoyed the next day once fully soaked.

To freeze, wrap slices individually for up to 3 months.