Traditional Albanian shëndetlie — walnut cake soaked in sherbet

Traditional Albanian shëndetlie is a walnut cake drenched in cold sherbet — a syrup-soaked classic of the Ottoman-influenced cuisine, cut into diamonds or squares after resting.

INGREDIENTS (approx. 30×20 cm tray)

• 4 eggs
• 180 g sugar
• 150 ml sunflower oil (or melted butter)
• 250 g flour
• 1 teaspoon baking powder
• 1 vanilla
• 200 g ground walnuts
• 100 g coarsely chopped walnuts (for the topping)

For the sherbet

• 500 g sugar
• 600 ml water
• 1 lemon slice

PREPARATION STEPS

1. Start with the sherbet: in a saucepan, boil the water with the sugar and the lemon slice for about 10 minutes, until it thickens slightly. Remove from the heat and let it cool completely — the sherbet is poured cold over the hot cake.
2. Preheat the oven to 180°C. In a large bowl, beat the eggs with the sugar until the mixture turns pale and doubles in volume.
3. Add the oil and vanilla, mix, then add the flour combined with the baking powder and the ground walnuts. Stir gently until you get a homogeneous batter.
4. Grease the tray with a little butter, pour in the batter and level the surface. Bake for 30–35 minutes, until the top turns golden and a skewer inserted in the middle comes out clean.
5. Take the hot tray out of the oven and pour the cold sherbet over it, spoonful by spoonful, letting the cake absorb it well.
6. Sprinkle the coarsely chopped walnuts on top. Let the dessert cool for at least 2–3 hours (ideally overnight) before cutting it into diamonds or squares and serving.

Prep time: 20 minutes | Baking time: 35 minutes | Cooling: 2+ hours | Servings: 12–16.