The traditional Greek version of this cake is high in sugar/carbs (from bread crumbs, semolina and sugar). These were reduced by replacing some of the bread crumbs with lupin flour and replacing 70% of the sugar with sweetener. The fibre and protein content was doubled with the lupin flour and high content of walnuts (20%). Semolina was replaced with polenta to make all ingredents gluten free (polenta like the semolina gives the cake the desirable grainy texture). Despite all these healthy changes the cake still only achieved a 3.5 star rating (so its not that easy to get a high star rating!)
360g eggs (6), separated
1 tsp grated lemon peel
300g (2 1/2 cups) chopped walnuts
150g (3/4 cup) extra virgin olive oil
100g (1/2 cup) milk
80g (1 cup) lupin flour
60g (1/2 cup) gluten free bread crumbs
60g (1/3 cup) polenta
30g (1 cup) granulated natural (stevia/natvia) or artificial (splenda) sweetener (if you don’t want to use sweeteners you can use sugar instead but cake will become high in sugar)
15g ( 4tsp) cinnamon, ground
1g (1/2 tsp) clove, ground
5g (1 level tsp) baking powder
5g (1 level tsp) bicarb soda
1 cup castor sugar
1 cup water
3 whole cloves
1 cinnamon stick
1 tbs grated lemon/orange peel
Method: Preheat oven to 160C (plus fan). Grease (or spray) a medium size loaf pan.
Combine dry ingredients (flour, bread crumbs, polenta, spices, raising agents).
Chop walnuts in a processor and add to dry mixture (put a few tablespoons aside to sprinkle on cake once cooked).
Beat egg yolks with granulated sweetener, oil, lemon rind and milk until creamy.
Fold egg mixture into dry mixture.
Whisk egg whites. Fold them carefully into cake batter, trying to keep as much air in batter as possible.
Pour batter into greased baking pan. Bake for about 40min or until skewer comes out clean.
Syrup must be poured over cake as soon as it comes out of oven:
Whilst cake is in oven, make the syrup. Add sugar, spices, lemon and water into a small pan. Bring to the boil and simmer for 10minutes or until slightly thickened. Keep syrup warm on low heat.
Turn cake onto a plate and poke about 20 holes in the cake with a knife (this will allow syrup to seep into cake). Bring syrup up to the boil again and pour all over cake.
Sprinkle with chopped walnuts and allow to cool completely. Cut into diamond-shaped slices and serve with Greek yoghurt.