Shendetlie Honey and Nut Cake

Ingredients

• 3eggs
• 300 gsugar, for cake dough
• 180 gbutter, melted and cooled
• 4 tbsphoney
• 1 tspbaking soda, baking soda is more traditional for this recipe
• 700 gflour, all-purpose flour
• 100 gwalnuts, can be left whole or ground
• olive oil, for greasing tray
• 220 gsugar, for syrup
• 450 mlwater, for syrup

Method

1. 1

   In a mixing bowl, cream together the eggs, sugar and cooled melted butter. Add the honey and baking soda and mix well.

2. 2

   Add half the flour and all the walnuts (whole or ground) and mix well.

3. 3

   Add the remaining flour and knead with your hands until a firm dough forms.

4. 4

   Coat a large 30cm baking tray (2 to 3 inches deep) with olive oil. Press the dough in to fill the tray evenly.

5. 5

   Place on the bottom shelf of a cold oven and turn the temperature up to 180 degrees C / 350 degrees F. Bake for 35 minutes until the cake is dark brown and firm to the touch.

6. 6

   Remove from the oven and leave to cool while making the syrup.

7. 7

   Add 220g sugar and 450ml water to a saucepan and bring to the boil. Boil for 10 minutes, stirring occasionally, then remove from the heat.

8. 8

   Cut the Shendetlie into squares or diamond shapes. Pour over enough hot syrup to cover the cake with about 1cm pooling on top. Leave to soak and cool for at least 1 hour before serving.