Karidopita Walnut Cake Recipes

KARIDOPITA/KARITHOPITA RECIPE (GREEK WALNUT CAKE WITH SYRUP)

Steps:

• Use an electric mixer to mix the sugar and butter; mix at medium-high speed for at least 5 minutes, until smooth and creamy. Add the egg yolks, one at a time, whilst continue mixing; wait each time for each egg to be absorbed, before adding the next. Pour in the cognac and the orange zest and mix for 10 more seconds. Set aside.
• Into a large bowl, add the chopped walnut, the powdered Melba toast, the cinnamon, the clove, the nutmeg, the baking powder and blend with a spoon. (Chop the walnut, using a blender, but be careful not to powder it; the authentic greek walnut cake calls for roughly chopped walnuts.)
• Combine the two mixtures and blend, until smooth.
• Place the egg whites into the bowl of the electric mixer, along with a pinch of salt. Make sure your egg whites, bowl and whisk attachments are clean and free of any water. Whisk the egg whites until the mixture is very thick and glossy and a long trailing peak forms when the whisk is lifted (meringues).
• With a spatula add gradually the meringues into the mixture and blend with light circular movements from the bottom up.
• Butter the bottom and the sides of a round baking tray, approx 30cm diameter and bake in a preheated oven at 170C, for about 35 minutes, until nicely colored on the outside and baked through.
• Let the karidopita (greek walnut cake) to cool and then prepare the syrup. Add all the ingredients for the syrup into a pot, and boil, until the sugar has dissolved. Scar the cake into pieces, and slowly ladle the hot syrup over the cold cake, allowing time for each ladle of syrup to be absorbed.
• Let it cool down for a while, before serving. This Greek walnut cake is ideally served cold with some vanilla ice-cream aside. Enjoy!!

KARYTHOPITTA: WALNUT CAKE

Steps:

• For the syrup: Heat the sugar, honey, water, and brandy over medium-high heat until the sugar has dissolved. Turn heat to low and add in cloves, cinnamon stick, and orange rind. Simmer for 5 to 6 minutes and remove from the heat. Remove the orange, cloves and cinnamon stick and cool.
• Preheat oven to 350 degree F.
• For the Cake: In a medium bowl mix together walnuts, flour, baking powder, cinnamon, and clove.
• In a medium bowl, with an electric mixer, whip together the butter and sugar until fluffy. Slowly add in the egg yolks and continue whipping. Add in the walnut mixture slowly, and mix until well blended.
• In a very clean bowl, with an electric mixer, whip the egg whites until soft peaks form. Fold the egg whites into the batter until the mixture is completely incorporated.
• Grease a 12 by 9-inch baking pan. Pour the batter into the prepared pan. Place the pan in the oven and bake until the cake is golden brown, about 45 minutes. Remove from the oven and pour the syrup over the cake, until it is drenched in syrup. Cover with a kitchen towel and let cool. Cut into diamonds and serve.

KARIDOPITA (WALNUT CAKE)

Steps:

• To prepare cake: Preheat oven to 350°F. Brush a 9-by-13-inch baking dish with butter. Sprinkle with flour, shaking out excess.
• Whisk eggs and 1/2 cup sugar in a large bowl with a fork. Add breadcrumbs, walnuts, baking powder, cinnamon and cloves; mix well. Scrape into the prepared pan and smooth the top. Bake until dark brown and firm, about 40 minutes.
• Meanwhile, prepare syrup: Combine water and sugar in a medium saucepan and bring to a boil over high heat. Squeeze lemon into the syrup and add the lemon half to the pan. Reduce heat to a simmer and cook until slightly reduced, 5 to 10 minutes. Discard the lemon half.
• While the cake is still warm, drizzle with the syrup. Let cool for 30 minutes. Serve with whipped cream (and/or ice cream or chocolate sauce), if desired.

KARITHOPITA (GREEK WALNUT CAKE)

Steps:

• Preheat the oven to 350°F; butter and flour a 13 x 9 baking pan.
• In a bowl combine the walnuts, cinnamon, cloves, allspice, breadcrumbs, flour, and baking powder.
• In a small glass, dilute the soda with the cognac.
• Beat the egg whites in a bowl until stiff peaks form.
• In a large bowl mixing bowl, cream the butter with the sugar and then add the eggs yolks; mix in the soda with the cognac, and add the milk and the walnut mixture, beating until well combined; fold in 1/4 of the beaten egg whites to lighten batter, then carefully fold in the rest; it is ok if a few white streaks show in the batter; spread into the prepared baking pan.
• Bake for 45-60 minutes, or until the cake tests done. Cool cake completely (it is very important that the cake is cooled before pouring on hot syrup because otherwise it will turn mushy).
• For the syrup: Mix all the ingredients together in a medium saucepan; bring it to a boil and boil for 5-7 minutes; remove cinnamon stick and pour hot syrup over cooled cake; let the cake cool completely (from the addition of the hot syrup) before serving.