Ingredients:
1 cup walnuts
1 cup sugar
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup butter, softened
6 large eggs
1 tablespoon lemon zest, freshly grated
1 (8 ounce) containers plain low-fat yogurt
3/4 cup water
2 large lemons
2/3 cup sugar
1/3 cup honey
Directions:
Preheat oven to 350.
Grease a 13×9 metal baking pan.
In a food processor, with knife blade attached, combine walnuts with 1/4 C sugar and process until walnuts are finely ground.
Combine flour, baking powder, baking soda, salt, cinnamon, and cloves in separate bowl.
In a large bowl, with mixer at medium speed, beat butter with remaining 3/4 C sugar until creamy.
Add eggs, one at a time, beating well after each addition.
Beat in lemon peel.
With a mixer at low speed, alternately add flour mixture and yogurt, beginning and ending with flour mixture; beat just until better is smooth, occasionally scraping bowl with rubber spatula.
Fold in walnut mixture.
Spread batter in prepared pan.
Bake 30-35 minutes or until toothpick inserted in center comes out clean.
Meanwhile, prepare syrup: From lemons, grate 1 T lemon peel and squeeze 3 T juice.
In a 1-qt saucepan, combine sugar, honey, lemon peel, and 3/4 C water; heat to boiling over high heat, stirring constantly.
Reduce heat to medium and cook 2 minutes.
Remove saucepan from heat and stir in lemon juice; cook slightly.
When cake is done, transfer pan with cake to a wire rack.
With a toothpick, poke holes all over top of cake.
Spoon warm syrup over cake.
Cool cake completely in pan before serving.
When cool, cut cake lengthwise in half, each half crosswise into four pieces, and each piece diagonally in half to form two triangles.
Servings: 16
Time preparation: 30 min.
Time total: 60 min.