Traditional Greek Walnut and Honey Cake

Traditional Greek Walnut and Honey Cake

Walnuts, sugar, cinnamon, and Horio butter are the reasons for which Elias Mamalakis loves this walnut cake! Try it and you will love it too!



  1. Separate the eggs whites from the egg yolks
  2. Beat the egg whites into a meringue and store in the refrigerator
  3. In your mixing bowl add the Horio Butter Corfu Type and the sugar and beat until fluffy
  4. Add the egg yolks to the mixer and continue beating until they have been absorbed into the mixture. Add the chopped walnuts and the breadcrumbs.
  5. Dissolve the baking powder in the cognac and then add to the mixture.
  6. Add all the spices and continue mixing for 2 minutes.
  7. Stop the mixer and add the meringue into the bowl, slowly and gently fold the mixture together.
  8. Brush the pan with Horio cow butter and empty the bowl’s content into the pan, baking at 180ο for approximatley 45 minutes.
  9. Check if the walnut pie is ready by poking the center of the dough with a knife. If it comes out dry, the cake is ready.
  10. While the cake bakes, you may make the syrup
  11. In the water boil the sugar and citrus zest for approximately 10 minutes.
  12. Allow the syrup to cool until luke warm and when the cake is out of the oven pour the syrup, slowly and carefully, and allow the walnut pie to absorb the syrup for 15-20 minutes.
  13. Cut and serve on a platter.

Note: Opt for a non-stick pan for your convenience.

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    For the dough

    250 gr Horio Butter Corfu Type 250 gr sugar 6 eggs ½ cup cognac 400 gr finely chopped walnuts 200 gr breadcrumbs 1 tbsp cinnamon 1 tsp ground cloves 20 gr baking powder 1 tsp lemon juice Horio Soft with Cow Butter for brushing of the pan

    For the syrup

    3 glasses of water 2 glasses of sugar 1 tsp orange zest 1 tsp lemon zest
    also applies
    Horio’s Christmas recipes
    Guests of Elias Mamalakis


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