Vivian’s Pudding (Walnut Cake from Tyrnavos)

[Updated 08/05/2025]

A rich, moist walnut cake soaked in syrup and topped with velvety cream. Perfumed with cinnamon and clove, known in Tyrnavos as "Poutigka, it’s a show-stopping Greek dessert, perfect for festive occasions.

Ingredients

Cake:

·       5–6 eggs
·       ¾ cup sugar
·       ¾ cup semolina
·       ¾ cup grated walnuts
·       1 tbsp brandy
·       1 tsp cinnamon
·       A pinch of clove powder
·       1 tsp baking powder

Syrup:

• 1 cup sugar
• 1 cup water
• 1 tsp vanilla extract

Cream Topping:

1. 500 ml pastry cream (homemade or from mix)
2. 500 ml whipped cream (Chantilly)
3. Optional: ground walnuts and cinnamon for garnish

Instructions (see photos below)

1.      Make the Cake: Beat eggs with sugar until fluffy. In a separate bowl, combine semolina, baking powder, cinnamon, and clove. Mix into the egg mixture. Add brandy and walnuts; mix well.

2.      Bake: Pour batter into a greased cake mold. Bake at 175°C (fan setting) for about 30 minutes. Let cool completely.

3.      Prepare the Syrup: Boil sugar, water, and vanilla for 7–8 minutes. Slowly pour the syrup over the cooled cake. Let absorb for several hours or overnight.

4.      Prepare the Cream: Whip the cream until stiff peaks form. Prepare the pastry cream (use a mix or homemade - find mine here). Gently fold both creams together.

5.      Assemble: Remove the cake from the mold. Spread the cream topping evenly over the cake. Sprinkle with ground walnuts and cinnamon.

6.      Chill & Serve: Cover and refrigerate for a few hours before serving. Enjoy cold for best flavor.

Tips & Variations: 

• Let the syrup soak in overnight for the best texture. 
• Use your favorite pastry cream recipe or a store-bought mix. 
• Decorate with chocolate shavings for a modern twist. 
• Use a serrated knife to slice neatly.  
• Keep refrigerated for up to 3 days.

Looks nice inside, no?