The shendetlie is a delicious traditional cake originally from Albania, made from honey and walnuts and soaked in a sugar syrup.
Albanian, Balkan, Végétarien
For the syrup
round cake pan
Preheat the oven to 350 F (180 C).
In the bowl of a stand mixer, beat the eggs, sugar and melted butter together, then add honey and baking soda.
Add half of the flour and walnuts and using the mix well, using the flat beater.
Add the rest of the flour and mix until obtaining a firm dough.
Line a 12-inch (30 cm) diameter cake pan with parchment paper.
Place the dough in the pan and, using wet hands, press the dough to homogenize it.
Bake for 35 to 40 minutes or until the dough has turned dark brown and is firm to the touch.
Remove from the oven and let cool completely while preparing the syrup.
Pour the sugar and water into a saucepan and bring to a boil.
Boil for 15 minutes over low to medium heat, stirring occasionally. Remove from heat.
Cut the shendetlie into diamond shapes and pour over the hot syrup (without unmolding). Use enough syrup to completely cover the cake.
Refrigerate for 1 hour 30 minutes before serving.