Shendetlie Honey and Nut Cake

Name: Shendetlie Honey and Nut Cake
Yield: 12
Ingredients: 700 g Wheat flour; 180 g Butter; 3 Egg; 100 g Walnuts; 220 g Sugar; 1 teaspoon Baking Powder; 450 ml Water; 4 tablespoons Honey

Media

Contains allergens

Cereales con glutenLecheHuevosFrutos de cáscara

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 12 (estimated)

Nutrition facts

Protein7 %9 g
Carbs57 %70 g
Fat35 %19 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	485 kcal	309 kcal
Protein	9 g	5.7 g
Carbs	70 g	44.6 g
Fat	19 g	12.1 g

One serving is about 157 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty44/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Dessert - Albania

Ingredients

700 g Wheat flour
180 g Butter
3 Egg
100 g Walnuts
220 g Sugar
1 teaspoon Baking Powder
450 ml Water
4 tablespoons Honey

Instructions

Prepare
In a mixing bowl cream together the eggs, sugar and cooled melted butter then add the honey and soda.
Add half the flour and the walnuts (you can add the walnuts whole or ground them) and mix well.
Add the rest of the flour and using your hands kneed the mixture together until a firm dough is formed.
Coat a large baking tray (traditionally a circle tray is used about 30cm is best with a 2 - 3 inch height) with olive oil. Add the dough and press it down so that it fits the whole tray. Try and get the dough flat and equal in height all over.
Baking
Place on the bottom shelf of a cold oven and turn the temperture up to 180 degrees. Bake for 35 minutes and the dough has turned dark brown and is firm to touch.
Remove from the oven and leave to cool while making the syrup.
Adding the Syrup
Add the sugar and water to a saucepan and bring to the boil. Leave boiling for 10 minutes, mixing occasionally. Remove from the heat.
Cut the Shendetlie into squares of diamond shapes and pour over the hot syrup. Use enough of the syrup to cover the cake plus 1 cm overflowing, sitting on top. This will soak into the cake while you leave it to cool for at least 1 hour before serving.