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Albanian Walnut Cake with Lemon Glaze
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Deliciously different cake for late winter Sunday Mornings!

S. Chokel

Serves/Makes:1 Cake

  • Cake:
  • 1/2 cup (125 ml) butter, softened
  • 3/4 cup (175 ml) sugar
  • 2 eggs, lightly beaten
  • 1/3 cup (80 ml) plain yogurt
  • 1/3 cup (80 ml) buttermilk
  • 2 cups (475 ml) unbleached white flour
  • 1 tsp (5 ml). baking powder
  • 1 tsp (5 ml). baking soda
  • 1/2 tsp (2 ml). cinnamon
  • 1 tbsp (15 ml) lemon rind, grated
  • 1 cup (225 ml) walnuts, toasted and finely chopped
  • Glaze:
  • 3/4 cup (175 ml) water
  • 1 cup (225 ml) sugar
  • 1/2 tsp (2 ml). ground cinnamon
  • 1/4 cup (60 ml) fresh lemon juice
  • 1/4 tsp (1 ml). ground allspice
  • dash of ground cloves
  • Preheat the oven to 350 degrees (175 C.).
  • Cake:
  • Cream together the butter and sugar until light and fluffy and then mix in the eggs.
  • Blend the yogurt with the buttermilk.
  • Sift together the dry ingredients and add them alternately with the yogurt mixture into the egg mixture.
  • Stir in the lemon rind and walnuts.
  • Pour the batter into a buttered 9 inch x 13 inch baking pan and bake for 30-40 minutes or until a toothpick inserted in the center comes out mostly clean.
  • The cake should still be moist.
  • Glaze:
  • Simmer together all the ingredients, covered, for about 15 minutes.
  • When the cake is done, remove it from the oven, turn the oven off, pour the glaze over the hot cake.
  • Return the cake with glaze to the oven for about 10 minutes.
From "Sundays at Moosewood Restaurant" by Molly Katzen (ISBN 0-671-67989-9)

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