Greek-American Vínarterta

Ingredients

In this Greek-American adaptation, the traditional Icelandic Vínarterta is transformed by incorporating Greek flavors and ingredients. The original recipe typically uses plum jam as a filling, but in this version, a creamy mixture of Greek yogurt and honey is used instead. Additionally, the cake layers are made with a combination of almond and walnut flour, adding a nutty twist to the traditional recipe. We alse have the original recipe for Vínarterta, so you can check it out.

• 2 cups (240g) almond flour 2 cups (240g) almond flour
• 1 cup (120g) walnut flour 1 cup (120g) walnut flour
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (227g) unsalted butter, softened 1 cup (227g) unsalted butter, softened
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 cups (480g) Greek yogurt 2 cups (480g) Greek yogurt
• 1/2 cup (120ml) honey 1/2 cup (120ml) honey

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 24g, 10g
• Carbohydrates (total, sugars): 35g, 28g
• Protein: 9g
• Fiber: 3g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour a rectangular baking pan.
2. 2.
   In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. 3.
   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. 4.
   In a separate bowl, whisk together the almond flour, walnut flour, baking powder, and salt.
5. 5.
   Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. 6.
   Spread half of the batter evenly into the prepared baking pan.
7. 7.
   Bake for 15-20 minutes, or until the edges are golden brown. Remove from the oven and let cool completely.
8. 8.
   In a mixing bowl, combine the Greek yogurt and honey until well blended.
9. 9.
   Spread the yogurt and honey mixture evenly over the cooled cake layer.
10. 10.
    Place the remaining cake batter on top of the yogurt layer, spreading it out evenly.
11. 11.
    Bake for an additional 15-20 minutes, or until the top layer is golden brown.
12. 12.
    Remove from the oven and let cool completely before slicing into squares.
13. 13.
    Serve chilled and enjoy!

Treat your ingredients with care...

• Almond flour — Ensure that the almond flour is finely ground for a smooth texture in the cake layers.
• Walnut flour — If you can't find walnut flour, you can make your own by grinding walnuts in a food processor until fine.
• Greek yogurt — Use full-fat Greek yogurt for a creamy and rich filling.
• Honey — Opt for a high-quality honey to enhance the flavor of the filling.
• Baking powder — Check the expiration date of your baking powder to ensure it is still active for optimal rise in the cake layers.

Tips & Tricks

• For added flavor, you can sprinkle some ground cinnamon or nutmeg on top of the cake before baking.
• If you prefer a sweeter filling, you can add a tablespoon of powdered sugar to the Greek yogurt and honey mixture.
• To make the cake layers more moist, you can brush them with a simple syrup made from equal parts sugar and water before assembling the cake.
• Experiment with different types of nuts in the cake layers, such as pistachios or pecans, for a unique twist.
• Serve the Vínarterta with a dollop of whipped cream and a drizzle of honey for an extra touch of indulgence.

Serving advice

Serve the Greek-American Vínarterta chilled for the best flavor and texture. Cut it into squares and garnish with a sprinkle of powdered sugar and a sprig of fresh mint for an elegant presentation.

Presentation advice

To create an eye-catching presentation, stack the squares of Vínarterta on a serving platter, alternating the layers to showcase the beautiful contrast between the cake and the creamy filling. Dust the top layer with powdered sugar and garnish with fresh berries for a pop of color.