Tourta me Kanela Cinnamon Nut Ring

A Greek-style cake that boasts just a hint of cinnamon, accompanied by a nutty aroma from roasted walnuts and hazelnuts. This cake encompasses classic Greek ingredients, namely, butter, sugar, walnuts, and cinnamon! All are beautifully combined to form a pound cake texture with a subtle sweetness. It is a perfect way to end an evening meal or have as a sweet snack after lunch.

With another blog post, I could not help but share another Greek dessert, a Cinnamon Nut Ring! In Greek, it is known as Tourta me Kanela. Now, I know you might be asking, “What is a Cinnamon Nut Ring? Where does it originate? What is the significance of the dessert to Greeks?” Well, I have you covered. Come along and join me as I unravel the origins and significance of this delightful treat that has made its way onto the tables of many households to end a meal.

History and Significance

Ancient Greeks often viewed circles as the representation of ‘natural balance,’ given the traditional shape of this Cinnamon Nut Ring, it is the perfect dessert for events and gatherings. The circular shape symbolizes hospitality through belonging and unity as guests are welcomed into the host’s home. In Greece, dessert is not just a sweet ending to a meal, but also the gathering and celebration of life and love; the simplicity of food that connects us and forms a sense of community.

At the core of this cake are the freshly roasted nuts. A nod to Greece’s rich agricultural landscape. Whether it’s walnuts, almonds, or a combination of both, each adds a layer of texture and taste that elevates each bite.

Cinnamon Nut Ring:

What you’ll need at a glance.

How to Make: Ingredients and Steps

Ingredients -

Plant-Based Butter: Regular butter may be substituted if you prefer.

Granular White Sugar:

Liquid Egg Substitute: Whole eggs may be substituted if you prefer to use or do not have access to Egg Substitute

Unsweetened Almond Milk, Warmed: Any milk can be used with a 1:1 ratio, but I have only made this recipe with whole milk (traditionally used) and unsweetened almond milk, therefore, I cannot speak to the outcome directly of others used. Historically, warming milk or even scalding was a technique to kill harmful bacteria before using it to cook with. Today, there is no inherent need for this but warmed milk has benefits to help yield a lighter and fluffier batter for cakes and doughs.

Baking Powder: The leavening agent in the batter. When mixed with almond milk, the two ingredients undergo a chemical reaction, thus producing carbon dioxide. As a result, your batter bakes to be lighter and fluffier in texture.

All-Purpose Flour: This recipe has not been tested with other types of flours. If you do substitute, let me know in the comments how it worked!

Ground Cinnamon

Hazelnuts and Walnuts: Any nuts may be used to substitute, such as almonds or pecans.

Powdered Sugar (optional): For dusting

Steps -

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Cinnamon Nut Ring - Tourta me Kanela

1: 12-14

Danielle: Danielle

: 15 Min: 50 Min5 minutes: 1 H & 5 M

The sweet pound cake has a hint of cinnamon blending perfectly with the nutty aroma of hazelnuts and walnuts.

Ingredients

Batter

• 2 sticks (226g) plant-based butter, at room temperature
• 2 (400g) cups granular sugar
• 4 servings Liquid Egg Substitute
• 1 cup (240mL) Almond Milk, or any milk of choice
• 2 tsp Baking Powder
• 3 cups (360g) All-Purpose Flour
• 2 tsp Ground Cinnamon
• 1/2 cup Hazelnuts (52g), Chopped (almonds may be used to substitute)
• 1/2 cup Walnuts (56g), Chopped, (pecans may be used to substitute)

Instructions

1. Preheat oven to 350 degrees Fahrenheit and prepare pan. In a tube pan, Bundt Cake pan, grease entirely with butter and/or spray evenly in all ridges with baking or cooking spray.
2. In the bowl of your stand mixer with the paddle attachment, beat butter and sugar for 5 to 10 minutes; scraping sides as needed. Meanwhile, in a small saucepan warm your almond milk.
3. Add liquid egg substitute, or whole eggs one at a time, until combined. Whisk the baking powder into the warmed almond milk ensuring no lumps. *The mixture will begin to slightly bubble*
4. Pour the milk and baking powder mixture into the bowl of the stand mixer, and blend until combined; scraping the sides and bottom of the bowl as needed.
5. Add the flour and mix until just combined. Now, add the cinnamon, walnuts, and hazelnuts and fold into the batter with a rubber spatula.
6. Pour the batter into your prepared bundt pan and bake for 50 minutes or until a toothpick comes out clean. Allow the cake to cool in the pan for 20 minutes, then carefully remove and allow to cool completely on a baking rack.
7. Serve with a scoop of vanilla ice cream or whipped cream and enjoy!

The nutritional content provided is just an estimate. Nutritional content may vary based on substitutions and additions you may have made or by brand.