Slovene Orehove Rezine / Walnut Syrup Cake Recipe

There is something about delicious, moist, cake which makes me reminisce of summer holidays spent in Kranjska Gora.  The first time I arrived, Mira, the Grandmother, had created possibly the most intricate and exquisite cake in honour of my arrival.  I was quite blown away but I was soon to realise that cake is a longstanding tradition of the region.  The Slovenes certainly put our fairy cakes to shame!  This festive period I decided to do a little baking of my own and in honour of the Detela family I baked a Orehove Rezine, a walnut cake with a superbly sticky syrup.  I must say though, I thoroughly cheated by using a mixer but you can use a mixing bowl and wooden spoon and do it the old fashioned way too!

Orehove Rezine

Here’s the recipe…


175g walnut pieces, broken up

150g butter

150g soft light brown sugar

60ml set honey

3 eggs

2 tsp vanilla extract

50g plain flour

50g wholemeal flour

1 tsp baking powder

2 tsp ground cinnamon

65g polenta

75ml milk

For the syrup

90g golden caster sugar

60ml set honey

120ml water

For serving

Sour cream

Lemon rind


Heat oven to 180°C

Place walnut pieces on a baking tray and bake for 10 minutes

Put butter, sugar, honey, eggs, vanilla extract, flours (including bran pieces) polenta, nuts and milk into mixer and mix until a smooth consistency is achieved

Grease and line a cake tin

Fill the cake tin with the cake mixture

Orehove Rezine

Bake for 45 to 50 minutes

To make the syrup,

To make the syrup, put the sugar, honey and water into a pan, gently heat until the sugar has dissolved and then simmer for five minutes

Turn off the heat and when the cake is ready drizzle over the cake

Orehove Rezine

Serve with a dash of sour cream topped with lemon rind

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Delightful Russian Plum & Almond Tart Recipe

I like to make the most of plums being in season as they are quite easily one of my favourite fruits.  Although I am not a huge fan of desserts I thought I’d try out a Russian recipe which uses gorgeous, juicy plums and almonds, another favourite of mine.  First you make a basic pastry, then an almond mixture, on top of which you place the plums. After baking and glazing the tart is ready to be devoured.  Trust me, this will prove to be a real family favourite.


For the dough

200g plain flour

115g butter

60ml sour cream

For the topping

60g caster sugar

50g butter

2 eggs

115g ground almonds

8 plums

100g Plum jam

Handful of flaked almonds for decoration


Mix the flour and butter in a bowl until you the mixture has a breadcrumb consistency

Add the sour cream to the dough

Russian Plum & Almond Tart

Roll dough into a ball, put in greaseproof paper and refrigerate for at least 30 minutes

Beat 50g caster sugar into the butter

(save the remaining 10g of sugar for sprinkling over the tart before cooking)

Beat the eggs and add to the sugar and butter, alternating with the ground almonds

Mix well

Russian Plum & Almond Tart

Roll out dough and place on an oiled baking tray

Spread mixture onto dough, leaving a 5cm border which will be turned in later

Spread the cut plums over the mixture

Turn in the sides of the tart to create a crust

Russian Plum & Almond Tart

Sprinkle the remaining 10g of caster sugar over the tart

Bake for 45 minutes in an oven on 180°C or until golden brown and cooked through

Heat the jam in a saucepan

When the jam has a syrup consistency push it through a sieve and then use it to glaze the tart

Sprinkle over flaked almonds

Russian Plum & Almond Tart

Serve with choice of double cream or custard

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Zapekanka iz Tvoroga – Baked Russian Cheesecake Recipe

Tea, for the English and Russians alike is the highlight of the day.  I love tea too.  I’m quite partial to Whittard’s Caravan Russian Black Tea, served with a slice of lemon. And while all manner of biscuits or cakes may be great to eat while enjoying your favourite warm beverage, there is nothing better than a simple Russian cheesecake.  A true afternoon delight…

Zapekanka iz Tvoroga - Baked Russian Cheesecake Recipe


15g butter

2 slices of white bread, blitzed to breadcrumbs

4 eggs

500g ricotta cheese

(unless you are lucky and live near a Russian supermarket which sells proper cottage cheese)

90g caster sugar

zest of 1 lemon

juice of 1/2 a lemon

3 tbsp semolina

75g currents

1 tsp vanilla extract


Soak currents and lemon rind in lemon juice and vanilla extract

Separate the eggs

Beat egg yolks with caster sugar, ricotta and semolina

Add currents and lemon rind to egg yolks

Beat egg whites until stiff peaks are formed

Gently fold in egg whites using a metal spoon

Zapekanka iz Tvoroga - Baked Russian Cheesecake Recipe

Grease loose-bottomed cake tin with butter

Generously apply breadcrumbs to the tin

Pour mixture in to tin

Heat in oven on 175 degrees Celsius for 35 minutes or until golden brown on outside and set inside

Zapekanka iz Tvoroga - Baked Russian Cheesecake Recipe

Serve dusted with icing sugar and garnished with assorted berries such as blueberries, bilberries, strawberries or raspberries (or a mixture of any of those mentioned)

Zapekanka iz Tvoroga - Baked Russian Cheesecake Recipe

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Croatian Citrus Ricotta Squares

This super light cheese cake has a sponge base and top and has a creamy filling with just a hint of ricotta.  It makes a great little dessert after a heavy meal and goes well served with a few seasonal berries such as blackberries, cherries or strawberries, soaked in a little cherry brandy (marsaka).

Croatian Ricotta Citrus Cake
Croatian Citrus Ricotta Cake

Read more…

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