1 Prepare In a mixing bowl cream together the eggs, sugar and cooled melted butter then add the honey and soda. 2 Add half the flour and the walnuts (you can add the walnuts whole or ground them) and mix well. 3 Add the rest of the flour and using your hands kneed the mixture together until a firm dough is formed. 4 Coat a large baking tray (traditionally a circle tray is used about 30cm is best with a 2 - 3 inch height) with olive oil.
2
Add the dough and press it down so that it fits the whole tray.
3
Try and get the dough flat and equal in height all over. 5 Baking Place on the bottom shelf of a cold oven and turn the temperture up to 180 degrees.
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Bake for 35 minutes and the dough has turned dark brown and is firm to touch. 6 Remove from the oven and leave to cool while making the syrup. 7 Adding the Syrup Add the sugar and water to a saucepan and bring to the boil.
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Leave boiling for 10 minutes, mixing occasionally.
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Remove from the heat. 8 Cut the Shendetlie into squares of diamond shapes and pour over the hot syrup.
7
Use enough of the syrup to cover the cake plus 1 cm overflowing, sitting on top.
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This will soak into the cake while you leave it to cool for at least 1 hour before serving.
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