Dessert · Albanian

Shendetlie: Albanian Honey and Walnut Cake

Jamie Wells

Recipe by Jamie Wells

Baking & desserts · October 21, 2026

This Albanian honey cake is a dense, spiced bake soaked in sweet syrup until every bite is moist and sticky. It comes together with pantry staples and a little honey, then gets cut into the traditional diamond shapes before the hot syrup goes on. Make it ahead, because it only gets better as it soaks.

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Shendetlie: Albanian Honey and Walnut Cake

Why you'll love this

  • Sticky, moist, and deeply honey-sweet in every bite.
  • Uses simple pantry staples, no fancy equipment.
  • Tastes even better the next day after soaking.
  • Feeds a crowd from one big pan.

EveryDayMeal recipe

Shendetlie: Albanian Honey and Walnut Cake

Prep
20m
Cook
35m
Total
115m
Serves
16
Level
Medium

Ingredients

  • 1 1/2 cups granulated sugar (for the cake)
  • 3 large eggs
  • 1 1/2 sticks (3/4 cup) butter, melted and cooled
  • 4 tablespoons honey
  • 1 teaspoon baking powder
  • about 5 1/2 cups all-purpose flour
  • 3/4 cup walnuts, whole or chopped
  • 1 cup granulated sugar (for the syrup)
  • 2 cups water (for the syrup)
  • 1 to 2 tablespoons olive oil, for the pan

Equipment

  • Large mixing bowl
  • Whisk
  • Large round baking pan (about 12 inches)
  • Saucepan
  • Pastry brush

Instructions

  1. In a large bowl, whisk the eggs and 1 1/2 cups sugar together until pale and smooth, then stir in the cooled melted butter so the batter stays loose instead of seizing up.
  2. Mix in the honey and baking powder until fully combined, which gives the cake its signature flavor and a gentle lift.
  3. Add about half of the flour along with the walnuts and stir well to form a thick, shaggy batter.
  4. Add the rest of the flour and knead with your hands until you have a firm, smooth dough that holds together without feeling dry.
  5. Brush a large round pan (about 12 inches across with 2 to 3 inch sides) with olive oil, then press the dough evenly into it so it reaches every edge and sits flat and level for even baking.
  6. Place the pan on the bottom rack of a cold oven, then turn it to 350 degrees F and bake for about 35 minutes, until the top is deep brown and firm to the touch.
  7. Remove the cake and let it cool while you make the syrup, so the soaking goes smoothly.
  8. Combine 1 cup sugar and 2 cups water in a saucepan, bring to a boil, and let it bubble for 10 minutes, stirring now and then until slightly thickened.
  9. Cut the cooled cake into squares or diamonds, then pour the hot syrup over the top until it covers the cake with a little pooling on top.
  10. Let it sit at least 1 hour so the syrup soaks all the way through before serving.

Tips from the kitchen

  • Pour the syrup while it is hot and the cake is cool, which helps it soak in evenly instead of sitting on top.
  • The dough should be firm but not crumbly; if it feels dry, work in a teaspoon of honey or water as you knead.
  • Starting in a cold oven lets the cake heat gradually and bake through without burning the edges.

Estimated nutrition per serving: 340 cal · 5g protein · 58g carbs · 10g fat

Make it your own

  • Swap half the walnuts for chopped almonds or pistachios.
  • Add a cinnamon stick or a few cloves to the syrup for warm spice.
  • Stir 1 teaspoon ground cinnamon into the dough for extra flavor.

Storing & make-ahead

Store covered at room temperature for up to 4 days; it keeps its moisture well. No need to refrigerate, and it is actually best a day after making.

Good to know

Why start in a cold oven?
It lets the thick dough warm slowly and cook through to the center without the top scorching.
Can I use ground walnuts instead of whole?
Yes, both work. Ground walnuts give a more even crumb, while chopped pieces add texture.
How long should it soak?
At least 1 hour, but a few hours or overnight gives the moistest result.
My dough is too stiff. What happened?
Flour amounts vary, so add it gradually and stop once the dough holds together. Work in a splash of water or honey if it feels dry.

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