Greek Nut Cake

1. 1 Walnutspack 150 g ≈ $4.00 20 g
2. 2 Hazelnutspack 150 g ≈ $4.50 10 g
3. 3 Almondspack 150 g ≈ $4.00 10 g
4. 4 Plain yogurtpack 300 g ≈ $2.19 60 g
5. 5 Vanilla sugar 4 g
6. 6 Sugar 35 g
7. 7 Cinnamon 1 g
8. 8 Cardamom 1 g
9. 9 Oranges≈ $3.80 per kg 50 g
10. 10 Wheat flour 50 g
11. 11 Eggspack 10 pcs ≈ $1.93 1 pcs
12. 12 Butterpack 180 g ≈ $1.58 5 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Separate the egg yolks from the whites. Wash the orange⁹, zest it, and juice it.

2. Mix the orange⁹ juice and zest with the yolks and yogurt, blending for 2 minutes until smooth.

3. Add the sugar, vanilla sugar, cardamom, and cinnamon, then stir well.

4. Fold in the flour until the batter is smooth and lump-free.

5. Chop the walnuts¹, hazelnuts², and almonds³ roughly and mix into the batter.

6. Whip the egg whites to stiff peaks, then gently fold them into the batter from the bottom up.

7. Preheat the oven to 375°F (190°C). Grease a cake pan, line it with parchment, pour in the batter, and bake for 35–40 minutes until golden and a toothpick comes out clean.

8. Let the cake cool in the pan for 10 minutes, then remove and slice.

In short

• In the planner this dish is cooked for two days: reheat on day two.