Greek Walnut Cake

1. 1 Walnutspack 150 g ≈ $4.00 12 g
2. 2 Plain yogurtpack 300 g ≈ $2.10 17 g
3. 3 Vanilla sugar 8 g
4. 4 Sugar 17 g
5. 5 Cinnamon 1 g
6. 6 Cardamom 1 g
7. 7 Oranges≈ $3.77 per kg 30 g
8. 8 Wheat flour 20 g
9. 9 Eggspack 10 pcs ≈ $1.89 0.5 pcs
10. 10 Hazelnutspack 150 g ≈ $4.50 8 g
11. 11 Almondspack 150 g ≈ $4.00 8 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

2. Mix the orange⁷ juice and zest, yolks, and yogurt. Whisk until smooth

3. Combine the sugars, cardamom, and cinnamon

4. Add the flour. Mix well

5. Chop the walnuts¹ and fold into the dry mixture

6. Whip the egg whites to stiff peaks. Gently fold all ingredients together

7. Preheat the oven to 375°F (190°C). Line a baking pan with parchment paper. Pour the batter into the pan and bake for 35–40 minutes, until golden

In short

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