Armenian Hazelnut Cake in Honey Syrup | Revani
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This dense cake has a muffin like texture. Depending on how coarse you grind the nuts, you can experience quite a bit of “crunch.” Serve chilled or room temperature with vanilla ice cream.
Servings Prep Time
12 people 15 minutes
Cook Time
30-35 minutes
Servings Prep Time
12 people 15 minutes
Cook Time
30-35 minutes
Armenian Hazelnut Cake in Honey Syrup | Revani
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This dense cake has a muffin like texture. Depending on how coarse you grind the nuts, you can experience quite a bit of “crunch.” Serve chilled or room temperature with vanilla ice cream.
Servings Prep Time
12 people 15 minutes
Cook Time
30-35 minutes
Servings Prep Time
12 people 15 minutes
Cook Time
30-35 minutes
Ingredients
For the syrup
  • 1 cup water
  • 3/4 cup sugar
  • 2 Tbsp honey
  • 2 cinnamon sticks
  • 2 slices lemons
  • 3 Tbsp brandy
For the Cake
  • 4 large eggs , separated
  • 1/2 cup sugar
  • 3 Tbsp vegetable oil
  • 1/4 cup Greek yogurt
  • 1 cup all-purpose flour
  • 1 1/2 cups hazelnuts , toasted, skinned, and ground
  • 1/3 cup walnuts , ground
  • 1 1/2 tsp baking powder
  • 1 tsp ground cinnamon , ground
  • 1 orange , zested
  • 1 lemon , zested
Optional garnish
  • Hazelnut halves
Servings: people
Units:
Instructions
For the syrup
  1. Combine all syrup ingredients in a small saucepan. Bring to a simmer and cook for 5 minutes. Let cool.
For the Cake
  1. Preheat the oven to 325F. Grease a 12 x 9 pan with vegetable oil.
  2. In a large bowl, beat egg yolks with sugar until light yellow and a ribbon forms. Add oil, yogurt, flour, hazelnuts, walnuts, baking powder, cinnamon, and zests. Stir to combine. The mixture will be very coarse and thick.
  3. In a clean dry bowl, beat egg whites until stiff peaks form. Fold egg whites into the batter and pour mixture into pan. Spread evenly.
  4. Bake 30-45 minutes or until an inserted toothpick comes out clean.
  5. Pierce cake all over with the toothpick. Ladle syrup over the cake slowly, giving the syrup time to absorb into the cake before adding more.
  6. Cool the cake completely, cover with plastic wrap and refrigerate overnight.
  7. Cut the cake into circles or diamonds and decorate with a hazelnut.