Mr. Bean and I have been doing a fair amount of cooking and baking lately – I just haven’t had time to type up all the recipes and post pictures! I will work on that…
For our bible study a few weeks ago, it was our turn to bring food, so I made one of my favourite cakes – the Cretan Walnut Cake. As a gluten free cake it stays moist for a fair amount of time (ie. more than 1 day) and is really tasty, too! (Please excuse the exciting English – this is directly copied from my Cretan Cookbook: Cretan Cooking by Maria and Nikos Psilakis)
Cretan Walnut Cake
4 tbsp. cognac (I used brandy)
1 tbsp. baking powder
1 tsp. grated lemon rind
1 tbsp. ground cinnamon
1 tsp. ground clove
1 c. brown rice flour
1 tsp. xathan gum
1 c. roughly ground walnuts
1. Beat the whites stiff and add the sugar.
2. Then add the beaten yolks, the baking powder dissolved in the cognac, the grated zest, the ground clove and cinnamon and slowly the flour and walnuts, beating all the time.
3. Pour the batter into an oiled baking pan and bake in a moderate oven for about 50 minutes. (moderate ~300F-350F)
Note: This cake is supposed to be eaten with a syrup-y sauce, but I have found it too sweet. You can add it if you’d like.
For the Syrup:
1 c. Sugar
1 c. water
grated zest of 1 lemon
1 stick of cinnamon.
4. After the cake has cooled down a bit, add the hot syrup which you prepare by boiling the above ingredients for 5 minutes.
And after our bible study devoured it: