Citrus, Labneh & Walnut Syrup Cake

Citrus, Labneh & Walnut Syrup Cake

A citrusy delight with a honey-based syrup to keep the cake moist and lovely. The labneh adds a richness and works deliciously with the lemon, orange and honey flavours. This cake is based on a Jude Blereau recipe.

Serves: 8–10

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Citrus, Labneh & Walnut Syrup Cake

By: Meg Thompson

A citrusy delight with a honey-based syrup to keep the cake moist and lovely. The labneh adds a richness and works deliciously with the lemon, orange and honey flavours. This cake is based on a Jude Blereau recipe.


Servings

Prep time

Cook time

Recipe


Ingredients

  • 1 cup roughly chopped walnuts
  • 1 cup spelt flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • Zest ½ lemon
  • Zest 1 orange
  • 2 eggs
  • ⅓ cup olive oil
  • 200g labneh
  • 70g sugar of any kind
  • Syrup:
  • ½ cup freshly squeezed orange juice
  • 2 tbsp lemon juice
  • 2 cardamom pods
  • 2 tbsp honey

Method


  • Preheat oven to 180°C and line loaf tin with baking paper.
  • Combine first 6 ingredients in bowl and whisk together with fork.
  • Lightly whisk eggs in another bowl and add oil, labneh and sugar, whisking until relatively smooth.
  • Add wet ingredients to dry and mix to combine.
  • Pour mixture into tin and bake for 30–35 mins or until skewer inserted comes out clean.
  • While cake is cooking, prepare syrup by combining juices and cardamom in small saucepan.
  • Simmer on low heat for around 7–8 mins and then remove from heat.
  • Stir in honey and taste, adding more honey if desired.
  • Once cake is cooked, remove from oven and poke 5–6 holes in cake with skewer.
  • Pour ¾ of the syrup over cake and leave in tin for 15–20 mins to allow syrup to soak in.
  • Keep remainder of syrup to serve with individual pieces as desired.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Meg Thompson

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.

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