Spatula: The traditional sweet of Kalabaka


A dessert from Kalabaka, at the foothills of Meteora, that combines sponge cake with walnut, unique vanilla cream and cinnamon, what more could anyone ask for?!

Materials for 9-12 servings:

For the sponge cake

110 gr. flour
100 gr. walnuts
1 tsp. sweet baking powder
Five eggs
140 gr. granulated sugar
1/4 tsp. sweet salt
1 + 3/4 tsp. sweet cinnamon
1/4 tsp. sweet clove
One capsule vanilla
20 gr. Butter for the dish

For the cream

750 ml fresh milk
90 gr. flour for all uses
100 gr. granulated sugar
1/4 tsp. sweet salt
Two egg yolks
Two vanilla capsules
100 gr. whipping cream

For the syrup

350 gr. granulated sugar
350 ml of water
One cinnamon stick
Two orange peels


Step 1

Sponge cake: Mix the flour, nutmeg, and baking powder in a bowl. In the mixer, beat the eggs with the sugar until fluffy. Add the salt and, as soon as the mixture becomes like a cream, add the spices and vanilla and stop the beating. Add the flour-walnut mixture spoon by spoon, mixing with a spatula with gentle movements until the ingredients are mixed.

Step 2

Butter a 25 cm pan, pour in the mixture, and bake in the air for 1 hour at 175°C for about 50 minutes. Leave out of the oven.

Step 3

Syrup: Boil the ingredients for the syrup for 4-5 minutes. Leave the sponge cake to cool and syrup spoon by spoon. Let the sponge cake cool.

Step 4

Cream: Pour the milk, flour, sugar and salt into a saucepan over low heat, mixing very well with an egg beater until homogenising. Add the yolks and simmer on a very low heat until the cream sets.

Step 5

Let it cool for 1 hour, stirring often to prevent it from forming a crust. Beat the milk cream until stiff and gently incorporate it into the cream.

Step 6

Pour the cream over the sponge, sprinkle with walnuts and leave the spatula to cool in the fridge for 2 hours. Serve with extra walnuts and cinnamon.

For serving

grated walnuts
cinnamon, powder


READ MORE: Galakteboureko with coconut milk by Stelios Parliaros.

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