The COLD GREEK YOGURT CAKE WITH WALNUTS AND HONEY is a fresh, creamy and indulgent dessert inspired by a classic pairing from Greek cuisine. This cake combines the creaminess of yogurt with the rich flavor of walnuts and the natural sweetness of honey, creating a perfect balance between crunch and softness.
It is perfect to serve as a dessert after a summer lunch or as a refreshing sweet snack, but given the ingredients it can also be served for breakfast or at a brunch during the warm season, perhaps before a day outdoors.
Making this cake is really easy and doesn’t take long: quickly and effortlessly, following the step-by-step photo-recipe below, you’ll have a beautiful, original and very, very delicious dessert.
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- Difficulty: Very easy
- Cost: Low cost
- Rest time: 6 Hours
- Preparation time: 15 Minutes
- Portions: 6 Servings
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 539.20 (Kcal)
- Carbohydrates 54.39 (g) of which sugars 41.04 (g)
- Proteins 11.61 (g)
- Fat 30.96 (g) of which saturated 10.06 (g)of which unsaturated 4.51 (g)
- Fibers 1.79 (g)
- Sodium 139.21 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.3 oz (about 1 1/2 cups crushed) Digestive biscuits (or common dry cookies)
- 1.1 oz (about 1/4 cup) walnut kernels
- 2.8 oz (about 5 2/3 tbsp, ~1/3 cup) butter (melted)
- 21.2 oz (about 2 1/2 cups) Greek yogurt (5% fat)
- 7.1 oz (about 3/4 cup) vegetable whipping cream (very cold)
- 5.3 oz (about 1 1/4 cups) powdered sugar
- 1 lemon (zest of an unwaxed lemon)
- 0.4 oz (about 6 gelatin sheets) sheet gelatin
- 0.7 oz (about 1 1/3 tbsp) milk
- 1.8 oz (about 1/2 cup) walnut kernels
- 1 tbsp (heaping) wildflower honey (heaping)
YOU’LL NEED THE FOLLOWING FOR THE COLD GREEK YOGURT CAKE WITH WALNUTS AND HONEY
- 1 Ring adjustable cake ring
- 1 Bowl
- 1 Food processor
- 1 Small saucepan
- 1 Small bowl
- 1 Electric whisk
- 1 Roll of acetate for food
PREPARATION: COLD GREEK YOGURT CAKE WITH WALNUTS AND HONEY
Making the COLD GREEK YOGURT CAKE WITH WALNUTS AND HONEY is very easy and quick.
Place the biscuits and the walnut kernels in the food processor. Pulse until finely ground, add the melted butter and mix until combined.
Place an adjustable stainless steel ring on the serving plate or line the base of a 7–8 in (18–20 cm) springform pan with parchment paper and line the sides with acetate (if you don’t have acetate, use a strip of parchment paper).
Pour the biscuit mixture into the pan and, using the back of a spoon, press it down firmly. Chill in the refrigerator for 30 minutes.
In a bowl place the very cold cream and the powdered sugar. Using electric beaters, whip it but not completely. Add the lemon zest and the Greek yogurt and mix thoroughly.
Meanwhile, soak the gelatin sheets in cold water for 10 minutes. Once softened, squeeze them well and dissolve them in the hot milk.
Let it cool slightly and add it to the yogurt mixture. Mix well to incorporate into the cream.
Retrieve the base from the fridge, line the sides with a strip of acetate or parchment paper, pour the cream inside and level the surface. Put back in the fridge to set for at least 6 hours.
Toast the walnuts in the oven at 356°F (180°C) for 5 minutes, remove and let cool. Roughly chop them, leaving a few whole for decoration.
After the resting time in the refrigerator, remove the cold Greek yogurt cake from the pan, transfer it to a serving plate and cover the surface with a layer of honey and the chopped walnuts.
Return the cold Greek yogurt, walnuts and honey cake to the fridge until ready to serve.
VARIATION
You can replace the powdered sugar in the cream with 60-80 g of honey (about 3–4 tbsp). Taste to adjust the sweetness.
