Greek coffee and walnut cake

Greek coffee and walnut cake

Lucy's Bakes
10 mins
Cooking time
30 mins
Jacqui Melville

I ate something like this on the Greek island of Ithaca and came across it again in a Mediterranean deli in London. Following the advice of the shopkeeper, and using home ingredients, this is my version of the original Greek treat I enjoyed so much. It is for coffee lovers everywhere. Serve warm as a pudding with a dollop of Greek yoghurt or cold for afternoon tea.


Quantity Ingredient

For the cake

Quantity Ingredient
150g walnuts
175g butter, at room temperature
175g caster sugar
3g ground cinnamon
2 eggs
175g plain yoghurt
175g self-raising flour, sifted
icing sugar, to dust

For the syrup

Quantity Ingredient
500ml water
15g instant coffee granules
300g caster sugar


  1. Preheat the oven to 170°C. Line a 20 cm round, deep cake tin with baking paper.
  2. Toast the nuts for 5 minutes on a baking sheet. Cool. Chop 25 g and put the rest in a container. Using a hand blender blitz them until coarsely ground.
  3. Put the butter, sugar, ground nuts, cinnamon, eggs and yoghurt into a bowl and mix until combined.
  4. Add the flour and chopped walnuts and fold the mixture together with a metal spoon.
  5. Turn the mixture into the prepared cake tin and bake for 30–40 minutes, until it is springy to the touch or a cocktail stick inserted in the centre comes out clean.
  6. Meanwhile make the syrup. Put the ingredients into a saucepan, heat gently until the sugar dissolves then boil rapidly with no lid until it has reduced to 200 ml – measure it.
  7. Remove the cake from the oven and, while it is still warm spoon half of the coffee syrup all over the top. Let it cool completely then remove from the tin, peel off the baking paper and dust the top with icing sugar. Then serve with the rest of the syrup in a jug. For an extra indulgence, serve with a dollop of fresh yoghurt.


  • This recipe is vegetarian.


  • Enhance the flavour of the walnuts by toasting them for 5 minutes in the oven before grinding.

What the the testers say

  • LYNSEY JONES AND HELEN WOOLDRIDGE – ‘We added icing and some crushed coffee beans on the top – one chalet guest announced that it was amazing and wonderful.’

    MARGARET LEE – ‘I gave it to one of the lovely girls who come and clean for us who is a good cook – she said it was the best cake she’d had in absolutely ages.’

    DI PALUMBO – ‘This cake is fantastic – it is really grown-up in flavour and texture. Served warm it makes a fabulous pudding piled high with fresh Greek yoghurt.’
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