Albanian Shendetlie, Albanian Honey and Nut Cake - Albanian Desserts

Shendetlie
Honey and Nut Cake

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Shendetlie

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Ingredients

Adjust Servings:
300g Sugar
3 Eggs
180g Melted Butter
700g Flour
100g Walnuts
4 Tbsp Honey
1 Tsp Baking Soda
For the Sugar Water
220g Sugar
440ml Water

Nutritional information

357
Calories
31.5g
Sugar
5.2g
Sat Fat
11.9g
Fat
5.5g
Protein
57.7g
Carbs
1/20
Serving
Cuisine:

Ingredients

  • For the Sugar Water

Directions

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Albanian Shendetlie is an Albanian dessert and is a cross between a biscuit and cake. The first texture when removed from the oven resembles a biscuit however, once the syrup has been added the baked dough softens and the final finish is a cake texture.

Making this recipe for the first time was a bit confusing as it is a dough mixture not a runny pouring texture that you would expect for cakes – especially as the taste is so similar to Albanian Ravani. The dough is pressed down, baked and the adding of the syrup is what makes it’s texture cake like.

The first time I had this cake was during my first visit to Albania, the cake included ground walnuts rather then whole giving a much darker colour to it. Having both honey in the cake and had been left to soak overnight in a sugar water syrup meant that it was very sweet, perfect for my sweet tooth.

You can make this recipe with whole walnuts, ground walnuts or half and half. I’ve had different versions since some with whole nuts and come with a combination. Personally I prefer the whole nuts.

Albanian Shendetlie – Fresh baked dough sweetened with honey, filled with walnuts and soaked in a simple syrup mixture.

Albanian Shendetlie

Steps

1
Done

Prepare

In a mixing bowl cream together the eggs, sugar and cooled melted butter then add the honey and soda.

2
Done

Add half the flour and the walnuts (you can add the walnuts whole or ground them) and mix well.

3
Done

Add the rest of the flour and using your hands kneed the mixture together until a firm dough is formed.

4
Done

Coat a large baking tray (traditionally a circle tray is used about 30cm is best with a 2 - 3 inch height) with olive oil. Add the dough and press it down so that it fits the whole tray. Try and get the dough flat and equal in height all over.

5
Done

Baking

Place on the bottom shelf of a cold oven and turn the temperture up to 180 degrees. Bake for 35 minutes and the dough has turned dark brown and is firm to touch.

6
Done

Remove from the oven and leave to cool while making the syrup.

7
Done

Adding the Syrup

Add the sugar and water to a saucepan and bring to the boil. Leave boiling for 10 minutes, mixing occasionally. Remove from the heat.

8
Done

Cut the Shendetlie into squares of diamond shapes and pour over the hot syrup. Use enough of the syrup to cover the cake plus 1 cm overflowing, sitting on top. This will soak into the cake while you leave it to cool for at least 1 hour before serving.

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