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Greek Walnut Cake (12 Servings)

A historical recipe from Collectors' Items, by Spice Islands Company (1959).

A historical recipe

Collectors' Items: Fifty Superb Recipes from Spice Islands, by Spice Islands Company (1959). Project Gutenberg eBook #62345.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Collectors' Items, by Spice Islands Company (1959). Digitised by Project Gutenberg, eBook #62345 (https://www.gutenberg.org/ebooks/62345). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Greece. Associated with Greece by a demonym leading its title: Greek (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Certainly different in the way of desserts is this torte-like cake.
  2. Serve it plain, or top with whipped cream flavored with Vanilla Brandy and slivered Crystallized Ginger.
  3. 3 cups ground walnuts (about ½ pound shelled walnuts) 9 eggs 1 cup sugar ½ cup fine dry bread crumbs 1 tablespoon SPICE ISLANDS Orange Peel 1½ teaspoons SPICE ISLANDS Lemon Peel ½ teaspoon salt 1 teaspoon SPICE ISLANDS Ground Cinnamon ½ teaspoon SPICE ISLANDS Ground Cloves 2 teaspoons baking powder ¼ cup Vanilla Brandy 3 tablespoons water Grind walnuts through medium blade of food chopper.
  4. Separate eggs;
  5. beat egg yolks and sugar until thick and lemon colored.
  6. Mix the ground nuts with bread crumbs, Orange Peel, Lemon Peel, salt, Cinnamon, Cloves, and baking powder.
  7. Stir into egg yolk mixture.
  8. Mix in Vanilla Brandy and water.
  9. Beat egg whites until stiff but not dry.
  10. Fold gently, but thoroughly, into batter.
  11. Pour into greased 12″ × 9″ baking pan.
  12. Bake in 350° F.
  13. oven 30 to 35 minutes or until a sharp knife inserted in center comes out clean.