He always said his mother makes the best Baklava and she does make excellent Baklava. It is perfect, buttery goodness. Its as simple as that. Stir in the baking powder, salt, flour and walnuts. The Cook and the Chef | SBS On Demand Everyoven is different, and what works perfectly for me mightnotbe the case for you. Found the recipe in Pillsbury cookbook my mother gave me when married in 1976. Whisk together your flour, cinnamon and salt in a medium sized bowl and set aside. In a food processor, combine the walnuts, sugar, cinnamon, and nutmeg. I could taste the maple but it didnt taste like just maple syrup with nuts in it. To make the glaze: in a medium bowl, whisk together the confectioners' sugar and lemon juice. Weve helped you locate this recipe but for the full instructions you need to go to its original source. Walnuts- this is a walnut cake so you definitely needs those, Whisk together flour, cinnamon and salt and set aside, Cream butter and sugar together until light and fluffy, Mix in the eggs one at a time followed by the vanilla, Stir together the baking powder and soda with the warm milk so that it froths up then mix that in as well, Slowly mix in the dry ingredients until incorporated, Pour batter into prepared pan then bake until golden, remove and allow to cool completely. Soperhaps syrup might also be better with nuts? Could you tell me what might have happened. Im Joanne, and welcome to Olive & Mango where I cook delicious and (mostly) healthy food that anyone can make. The previous and following paragraphs may contain affiliate links. Karydopita is a Greek walnut cake, but the amazing thing about this dessert is that theres no flour in it! Thank you for this recipe; I will definitely make it again. 1/4 cup of chopped walnuts 2 tablespoons of butter melted 1 tablespoon of maple syrup Glaze 1/2 cup of powdered sugar 1 tablespoon of maple syrup 2-3 tablespoons of heavy whipping cream Instructions Preheat oven to 350 degrees. I have no clue why this delicious butter cake is named for the state of Kentucky, but the recipe has been around since at least 1963, when Nell Lewis of Platte City, Missouri entered it into the Pillsbury Bake-Off Contest and won. I know how frustrating it can be. What else could I use instead of cognac? Process to a smooth batter. Id love to hear how it turns out if you try it! You can see that in my Toasted Coconut Pecan Steel Cut Oats and in my Pineapple Coconut Tres Leches Cake. Let the cake sit for at least one hour before serving. Ill find out tomorrow if its as tasty as it looks. (Other high-ratio cakes on the site include yellow cake, pound cake, rum cake, and marble cake.). Let cake cool for 5 minutes, then release it from the pan. This cake can be baked ahead of time and stored in the fridge for up to a week, or freezer for up to 3 months. Just wait til you see! The second reason this is a special post for me is that its the last post Im doing for the year in collaboration with Bobs Red Mill.