Ingredients
For the Cake
- 4 large Eggs - Use large eggs for optimal volume
- 1 cup Sugar - Adjust amount for sweetness
- 1.5 cups All-purpose Flour
- 0.5 cup Fine Semolina - Substitute half with flour if needed
- 2 teaspoons Baking Powder - Ensure it’s fresh
For the Nut Mixture
- 1 cup Walnuts - Can substitute with pecans
- 0.5 cup Pistachios - Can replace with more walnuts or almonds
- 1 teaspoon Ground Cinnamon - Can substitute with nutmeg
- 0.5 teaspoon Ground Clove - Omit if not available
For the Syrup
- 1 cup Water - Use filtered water
- 0.75 cup Honey - Maple syrup works as a substitute
- 1 piece Cinnamon Stick - Can use ground cinnamon, reduce amount
- Remaining sugar from cake sugar as needed (approximately 0.5 cup)
For the Phyllo Layers
- 1 package Phyllo Sheets - Ensure properly thawed
- 1 cup Butter - Margarine can be used for dairy-free option
Instructions
- Separate and Whip Eggs: Begin by separating the egg yolks and whites into two large bowls. Beat the egg whites with an electric mixer until they hold stiff peaks, gradually adding half of the sugar until well combined, creating a glossy meringue.
- Beat Egg Yolks: In the other bowl, beat the yolks with the remaining sugar until creamy and fluffy, enhancing volume and sweetness.
- Process Nuts: In a food processor, pulse the walnuts and pistachios until finely chopped but not pulverized into powder to maintain texture in the cake.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, fine semolina, and baking powder to evenly distribute leavening agents and prevent lump formation.
- Combine Mixtures: Gently fold the stiff egg whites into the yolk mixture to maintain airiness, then gradually fold in the sifted flour and nut mixture until just combined to keep the batter light.
- Prepare Phyllo Layers: Generously grease a round cake pan with melted butter. Layer half of the thawed phyllo sheets in the pan, brushing each sheet with melted butter to achieve crispiness and prevent drying.
- Add Cake Mixture: Pour the prepared sponge cake mixture over the layered phyllo sheets in the center of the pan, smoothing it evenly.
- Cover with Phyllo: Fold the remaining phyllo sheets over the top, brushing each layer generously with butter. Brush the top layer thoroughly to ensure even browning and crispness while baking.
- Bake: Preheat your oven to 180°C (356°F). Bake the assembled cake for about 20 minutes or until the top is golden brown and a toothpick inserted comes out clean, indicating doneness.
- Prepare Syrup: While the cake bakes, combine water, the remaining sugar, honey, and the cinnamon stick in a saucepan. Bring to a boil, then reduce heat and simmer gently for 5 minutes without stirring to meld flavors and thicken slightly.
- Cool and Soak: Once baked, remove the cake from the oven and allow it to cool for 30 minutes. Then, slowly pour the warm syrup evenly over the cake, allowing it to soak in and infuse the dessert with sweetness and spice.
Notes
- Ensure phyllo sheets are properly thawed before use to prevent tearing.
- Use fresh baking powder for optimal rise.
- You can substitute walnuts with pecans or almonds depending on preference.
- Maple syrup can be used as a vegan substitute for honey in the syrup.
- Butter can be substituted with margarine for a dairy-free version.
- Allow the syrup to cool slightly before pouring over the cake to avoid making the phyllo soggy.
- Serve the cake at room temperature or slightly chilled for best flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
