Greek Cake with Honey and Walnuts

18 oz. Greek yoghurt

1 packet (1/4 oz.) gelatin powder


6 TBSP Greek honey

5 oz. finely grated walnuts

springform cake tin

Beat together the yoghurt and 3 TBSP honey. Add ½ the grated walnuts and a few drops of vailla and mix well.

Dissolve the gelatin in half a glass of cold water and let sit for one minute. Then gently heat in a small saucepan until completely dissolved and fold it into the yoghurt mix.

Empty the mixture into the springform cake tin and place in fridge for at least 6 hours. Before serving sprinkle with remaining grated wlanut and pour over the rest of the honey.