I remember distinctly the day I saw My Big Fat Greek Wedding. It was the middle of summer. One of my favorite baby sitters was helping my mom out. She was still awesome, but had a kid of her own, so that complicated things, including making going to the movies almost impossible.
Knowing that it wasn’t always easy to make plans around her youngster or have a crying baby in the middle of a restaurant, one day she dropped her kid off at her mom’s house so we could have the day to ourselves.
We turned the radio in the car up loud and headed straight for the movie theater. We bought our tickets and then snacks. I was in a nacho phase then and she always got the largest soda available.
I don’t remember a ton about the movie itself, which is so odd considering the day stands out in my mind. I’m not sure I liked it that much, but I was a naïve child sometimes and movies went waaaaay over my head. I’m excited to revisit My Big Fat Greek Wedding and check out the sequel.
While I rewatch the first movie, I am definitely going to be enjoying another piece of this Greek Walnut Cake. Awhile back when I received Debbie Matenopoulos’ cookbook It’s All Greek to Me, I knew I wanted to make this cake, and now I finally got to it.
I’m glad I did. The cake is super moist thanks to the soaking syrup and full of walnuts, cinnamon, and a hint of lemon. It definitely makes a great dessert, but it is also breakfast and tea time appropriate. Cake for breakfast is always a win in my book!Print
- 3 cups walnut halves, finely chopped
- 1 stick unsalted butter, room temperature
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 2 teaspoons freshly squeezed lemon juice
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 tablespoon ground cinnamon
- ½ cup milk (I used almond, use what you love)
- 2 cups water
- 2 cups granulated sugar
- 2 2-inch pieces fresh lemon peel, yellow part only
- Preheat oven to 350 degrees F. Butter and flour a 9 by 13 inch baking pan.
- In a large bowl, cream the butter and sugar until light and fluffy. I did this by hand but a hand or stand mixer would work as well. Beat in the eggs one at a time, followed by the vanilla and lemon juice. The mixture may look curdled, this is okay.
- In a medium bowl, stir together chopped walnuts, flour, baking soda, baking powder, salt, and cinnamon. Alternately add the walnut mixture and the milk to the butter mixture. Mix just until a batter is formed.
- Pour the batter into the prepared pan and bake about 25 minutes, until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs.
- Make the syrup while the cake cools slightly. In a medium sauce pan, bring water, sugar, and lemon peel to a boil. Continue to simmer, stirring occasionally, for 15 minutes, until reduced to the consistency of maple syrup. Remove the lemon peel and immediately pour over the cake.
- Serve warm or at room temperature. Cake may be stored in an airtight container at room temperature for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.
Recipe adapted from It’s All Greek to Me by Debbie Matenopoulos
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Don’t forget to check out all the other Sunday Supper dishes!
- Greek Salad (Horiatiki Salata) by Angels Home Sweet Homestead
- Greek-Style Sliders with Feta Aioli by Grumpy’s Honeybunch
- Mushroom, Kalamata Olive and Feta Stuffed Phyllo with Whipped Feta Dip by Pook’s Pantry
- Rosemary and Olive Grissini by What Smells So Good?
- Socca Pizza with Spinach, Roasted Tomatoes, Kalamata Olives, and Feta by The Wimpy Vegetarian
- Spanakopita Bites by My Imperfect Kitchen
- Tiropitas (Greek Cheese Triangles ) by Moore or Less Cooking
- Tyropita Appetizer Bites by The Freshman Cook
- Avgolemono Chicken Zoodle Soup by Cupcakes & Kale Chips
- Quick and Easy Greek Avgolemono Soup by Confessions of a Cooking Diva
- Shrimp Avgolemono with Spinach by Monica’s Table
- Vegetarian Magiritsa (Greek Easter Soup) by Palatable Pastime
- Baklava French Toast with Cinnamon Honey Syrup by A Mind Full Mom
Greek Main Dishes:
- Brizola (Greek-style Pork Chops) by Cindy’s Recipes and Writings
- Chicken Greek Salad Flatbread by Family Foodie
- Greek Chirashi Sushi by NinjaBaker
- Greek Breakfast Wraps by Brunch-n-Bites
- Greek Meatball Salad by Magnolia Days
- Gyro Meatballs with Lemon Rice by Casa de Crews
- Kotopita (Greek Chicken Pie) by Curious Cuisiniere
- Mediterranean Meatball Gyros Sandwich by Life Tastes Good
- Slow-Cooked Lamb Shoulder with Roasted Vegetables by Food Lust People Love
- Souvlaki Chicken Wraps with Homemade Tzatziki by The Crumby Cupcake
- Youvetsi (Greek beef or lamb and orzo stew) by Caroline’s Cooking
Greek Side Dishes:
- Greek-style rice salad by Pine Needles In My Salad
- Greek Zucchini Fritters by Hezzi-D’s Books and Cooks
- Homemade Tzatziki Sauce by Cosmopolitan Cornbread
- Spanakorizo by Feeding Big and More
- Chocolate Baklava by The Chef Next Door
- Greek Lemon Cake by That Skinny Chick Can Bake
- Greek Spice Cake by Our Good Life
- Greek Walnut Cake by Pies and Plots
- Greek Wedding Cookies – Kourabiethes/Kourabiedes by La Bella Vita Cucina
- Loukoumades – Greek Donuts by The TipToe Fairy
- Loukoumades (Greek honey fritters) by The Redhead Baker
- Ouzito: The Greek Mojito by Hardly A Goddess
Plus Baked Shrimp with Feta plus More Greek Cuisine from Sunday Supper Movement
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