Walnut, cardamom and cinnamon roulade

Continuing Claudia’s theme of cooking with yogurt (see her yogurt cake recipe post), here is a delicious roulade with Sephardic flavours. Congratulations to Claudia on being awarded two gold stars by the Guild of Fine Food, for her Pure Almond Cake, in the recent 2012 Great Taste Awards – we are lucky to have you contributing to our blog!


2 eggs

4 tablespoons of sugar

½ cup yoghurt  (not fat free)

½ cup melted butter (not too hot as not to cook or curdle other ingredients)

2 cups or 400-450 grams of plain flour and some more to dust surfaces and rolling pin

1 tsp bicarbonate of soda


2 cups of crushed walnuts

1 cup of caster sugar

2 tsp of powdered cardamom and 2 tsp of powdered cinnamon

Steps for dough

  • Break eggs in a tumbler and add the butter and yoghurt
  • Add sugar
  • Add flour slowly and mix with a fork. You will need as much as it takes to make a moist dough that does not stick to your hands but it is not too hard.
  • Mix ingredients, cover with cling film  and allow resting at room temperature for 1 hour

Steps for filling

  • Mix ingredients

Making the roulade


  • Preheat oven to 350 F
  • Dust worktop with flour
  • Roll dough into a rectangle (70cmx40cm approx.) At this point you may decide that you need to sprinkle to dough as well with more flour to make it manageable. I generally pat dough initially with my hand and the give them a finish with the rolling pin. **

Thickness 0.5 cm

  • Spread filling evenly allowing a border of 1 cm on all sides
  • Roll lengthwise into a long log like shape and close the ends by pressing the dough together
  • Place on a buttered baking tray
  • Brush dough with egg yolk
  • Bake for 50-70 min

Allow to cool on wire rack and slice to serve

**It is easier to handle when if you divide the dough in two and stretch into rectangles which are half the size (35cmx20cm approx.)

Once cool store in an airtight container.

Recipe by Claudia Camhi


One thought on “Walnut, cardamom and cinnamon roulade

  1. Pingback: Claudia Camhi in the headlines | Wimshul Cooks

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