Shendetlie Honey and Nut Cake
Shendetlie Honey and Nut Cake from Albania. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 2 hr 10 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Shendetlie Honey and Nut Cake is listed as dessert from Albania. The steps below are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
- Sugar300 g
- Egg3
- Melted Butter180 g
- Wheat flour700 g
- Walnuts100 g
- Honey59 ml
- Baking Powder4.9 ml
- Sugar220 g
- Water450 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Prepare In a mixing bowl cream together the eggs, sugar and cooled melted butter then add the honey and soda. Add half the flour and the walnuts (you can add the walnuts whole or ground them) and mix well.
Step 2
Add the rest of the flour and using your hands kneed the mixture together until a firm dough is formed. Coat a large baking tray (traditionally a circle tray is used about 30cm is best with a 2 - 3 inch height) with olive oil.
Step 3
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.
Step 4
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.
35 minStep 5
Remove from the oven and leave to cool while making the syrup. Adding the Syrup Add the sugar and water to a saucepan and bring to the boil.
Step 6
Leave boiling for 10 minutes, mixing occasionally. Remove from the heat.
10 minStep 7
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.
Step 8
This will soak into the cake while you leave it to cool for at least 1 hour before serving.
60 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish)
Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise.
butter → olive-oil
Use a little less oil than butter. Pastry and laminated doughs are a different problem.
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Shendetlie Honey and Nut Cake take?
2 hr 10 min all in — 25 min prep, 45 min cook, 1 hr rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Eggs, Milk, Wheat, Tree nuts. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Baking tray, Saucepan, Mixing bowl.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
How much sugar?
300 g of Sugar.
How much honey?
4 tbsp of Honey.
How much sugar?
220 g of Sugar.
What can I use instead?
egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish). Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise. butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem. flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.