Athenian Tea Cakes

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Preparation info

  • About

    3½ dozen

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 cups sifted all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 2 eggs, beaten
  • 1 teaspoon lemon juice
  • ¼ cup fresh orange juice, strained
  • Vegetable oil
  • ¾ cup light honey
  • ¼ cup water
  • ¾ cup chopped walnuts
  • ½ teaspoon ground cinnamon


  1. Sift the flour, salt and baking powder together.

  2. Combine the eggs and lemon and orange juices and blend well. Gradually add the flour mixture. Knead until smooth. Turn the dough out onto a lightly floured board. Divide the dough into halves and work one half at a time.

  3. Roll the dough to an eight-inch thickness. Using a pastry wheel or knife, cut the dough into strips measuring one-half inch by three and one-half inches. Twist the strips loosely into knots.

  4. Pour oil to the depth of two inches into a skillet and heat to 370°F. on a frying thermometer. Fry a few pastry knots at a time, turning once. Cook each batch for about two minutes, or until golden. Drain on paper towels and continue until all the pastry is used.

  5. Combine honey and water and bring to a boil. Make layers of tea cakes, sprinkling the honey mixture, walnuts and cinnamon between the layers. Cool.

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