Instruction

• 1 Prepare In a mixing bowl cream together the eggs, sugar and cooled melted butter then add the honey and soda
• 2 Add half the flour and the walnuts (you can add the walnuts whole or ground them) and mix well
• 3 Add the rest of the flour and using your hands kneed the mixture together until a firm dough is formed
• 4 Coat a large baking tray (traditionally a circle tray is used about 30cm is best with a 2 - 3 inch height) with olive oil
• Add the dough and press it down so that it fits the whole tray
• Try and get the dough flat and equal in height all over
• 5 Baking Place on the bottom shelf of a cold oven and turn the temperture up to 180 degrees
• Bake for 35 minutes and the dough has turned dark brown and is firm to touch
• 6 Remove from the oven and leave to cool while making the syrup
• 7 Adding the Syrup Add the sugar and water to a saucepan and bring to the boil
• Leave boiling for 10 minutes, mixing occasionally
• Remove from the heat
• 8 Cut the Shendetlie into squares of diamond shapes and pour over the hot syrup
• Use enough of the syrup to cover the cake plus 1 cm overflowing, sitting on top
• This will soak into the cake while you leave it to cool for at least 1 hour before serving