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Greek Walnut & Olive Oil Cake

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Recipe

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Yield

16 servings

Prep

10 min

Cook

45 min

Ready

65 min
Trans-fat Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
8 ounces all-purpose flour
sifted, 2 cups, sift first, then measure it
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1 ½ cups sugar
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1 tablespoon baking powder
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1 teaspoon allspice
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2 teaspoons cinnamon
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1 cup walnuts
ground, 3½ ounces
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3 large eggs
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1 cup milk
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1 teaspoon champagne vinegar
*
1 cup olive oil
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1 x whipped cream
if needed
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Ingredients

Amount Measure Ingredient Features
231.2 ml/g all-purpose flour
sifted, 2 cups, sift first, then measure it
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355 ml sugar
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15 ml baking powder
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5 ml allspice
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1E+1 ml cinnamon
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237 ml walnuts
ground, 3½ ounces
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3 large eggs
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237 ml milk
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5 ml champagne vinegar
*
237 ml olive oil
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1 x whipped cream
if needed
* Camera

Directions

Heat the oven to 350℉ (180℃).

In a large bowl, add the flour, sugar, baking powder, allspice, cinnamon and ground walnuts, whisk until well combined.

Whisk the eggs into the dry ingredients, 1 at a time, then add the milk, vinegar and olive oil.

Whisk just until thoroughly incorporated.

Transfer the batter to a 13-by-9-inch pan coated with cooking spray.

Bake the cake on the center rack of the oven until puffed and golden and a toothpick inserted comes out clean, 35 to 45 minutes.

Transfer the pan on a wire rack, let cool.

Slice on the diagonal into diamond shapes.

Serve with whipped cream if needed.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 28961% from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 20mg 1%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 4%
Sugars g
Protein 9g
Vitamin A 2% Vitamin C 0%
Calcium 5% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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