How to make
Beat the eggs along with the sugar into a fluffy mixture.
In a bowl, sift the flour, add the semolina, cinnamon powder and the ground cloves, as well as baking powder and vanilla sugar. Mix the ingredients well and evenly.
Add the dry to the wet mixture in portions. Add the oil and stir again. Finally, add the ground walnuts and mix them well to distribute them evenly in the mixture.
Grease a baking pan with oil and sprinkle it with flour. Pour the mixture into the baking pan and bake it at 360°F (180°C) for about 40 minutes, until it's fully baked.
When it's ready, remove the semolina cake and leave it to cool.
Make the syrup by pouring the water, sugar, cocoa and lemon juice into a suitable saucepan on the heated hob. Bring the mixture to the boil and boil it for about 5 minutes.
Cut the semi-cooled cake into squares, triangles or however you want and pour the hot syrup over it.
Once it cools down, store the syrupy cake in the refrigerator overnight.
Serve the Greek Melachrini Karidopita Cake (Brunette) and garnishing it with pieces of walnuts.
For this Greek syrupy walnut cake, I used a rectangular baking pan with dimensions - 8x12.5″ (20x32 cm).
