Boil the sugar, water, cinnamon, lemon zest and lemon juice for 10 minutes (syrup). Whip the butter and sugar, adding the flour, baking powder, the eggs-one by one- the orange zest and milk. Mix them well and, lastly, add the walnut flesh. Bake the mixture in a greased and sprinkled with flour baking pan for 45 minutes over medium heat. When it cools, pour the syrup.
The recipe comes from the villages of Mount Taygetus and has not changed the last 30 years.
Walnuts are a good source of vegetable protein and vegetable fat, as half to two thirds of their weight consists of fat. In addition, nuts are the edible plant with the highest content of omega-3 fatty acids with 4: 1 ratio of two kinds of fat, linoleic (omega-6 fatty acid) and alpha-linolenic (omega-3 fatty acid).
Source: Olga Kontogonis