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Turkish Walnut Cake

Turkish Walnut Cake - A Moist Gluten-Free Treat You’ll Love

Delight in the rich flavors of Turkish Walnut Cake, a moist gluten-free dessert perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Turkish
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups ground walnuts Try ground almonds for a different taste!
  • 1 cup honey Maple syrup works well as an alternative sweetener.
  • 3 large eggs Essential for structure and moisture.
  • 1 teaspoon ground cinnamon Nutmeg can be a great substitute.
  • 1 teaspoon baking soda Ensure it's fresh for best results.
  • 0.5 teaspoon salt Balances sweetness.
  • 1 teaspoon vanilla extract Almond extract can give a lovely twist.
  • 0.5 cup olive oil Any neutral oil will work.
  • 1 tablespoon lemon zest Lime zest can be an exciting alternative.
For the Glaze
  • 0.5 cup honey Same substitutions apply as the cake.
  • 2 tablespoons lemon juice Apple cider vinegar can work in a pinch.
  • 1 teaspoon vanilla extract Keep substitution options in mind!

Equipment

  • 8-inch round cake pan
  • Mixing Bowl
  • spatula
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prep an 8-inch round cake pan by lining the bottom with parchment paper and lightly greasing the sides.
  2. In a large mixing bowl, whisk together 3 eggs, 1 cup of honey, ½ cup of olive oil, and 1 teaspoon of vanilla extract until smooth and well combined.
  3. Add in 2 cups of ground walnuts, 1 teaspoon of ground cinnamon, 1 teaspoon of baking soda, ½ teaspoon of salt, and the zest of one lemon to the wet mixture. Fold until a thick batter forms.
  4. Pour the batter into the prepared cake pan, smoothing the top with a spatula. Place in the preheated oven and bake for 25-30 minutes.
  5. While the cake bakes, combine ½ cup of honey, 2 tablespoons of lemon juice, and 1 teaspoon of vanilla extract in a small saucepan. Heat over low heat, stirring gently until blended.
  6. After baking, let the cake cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Drizzle the prepared honey-lemon glaze over the cake.
  7. Once the glaze has set, slice your Turkish Walnut Cake and serve it at room temperature.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 15gVitamin C: 2mgCalcium: 2mgIron: 5mg

Notes

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

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