Karydopita - Greek Walnut Cake
"Karydopita" - A Greek walnut cake made with walnuts and enhanced with warm cinnamon and zesty orange.
Servings 15 serves
Calories 500kcal
Ingredients
For the cake
- 250 g butter unsalted, softened
- 1 cup sugar caster or superfine
- 6 egg yolks
- 1 tablespoon brandy
- 1 orange juice and zest
- 300 g walnuts ground - make sure they are not too fine-we want a few chunky pieces in there
- 2 cups breadcrumbs or crushed dried rusks
- 3 teaspoon ground cinnamon
- ¼ teaspoon ground cloves optional
- 2 teaspoon baking powder
- 6 egg whites
For the sugar syrup
- 3 cups water
- 2 cups sugar caster or superfine
- 1 cinnamon stick
- 1 tablespoon lemon juice
Instructions
- Cream the sugar and butter in a mixer until it becomes nice and light. Add the egg yolks one at a time ensuring each one becomes fully incorporated into the batter.
- Add your cognac or brandy and the juice and zest and ensure this all mixes well.
- *In a separate bowl combine the walnuts, breadcrumbs the spices and baking powder. Slowly add this dry mixture to your batter ensuring it mixes well.*
- Beat your egg whites until stiff peaks form and gently fold this meringue into the batter
- Place the mixture into a pre oiled 24cm baking tin or tray and cook in a 180 deg C oven for 40-45 mins. Ensure the cake is cooked by using the old “skewer method”.
- Whilst the cake is cooking prepare your sugar syrup by boiling all the ingredients in a non reactive pot. Once the mixture comes to a boil, turn the heat down to medium-low and simmer for a further 10 mins until we have a nice thick syrup.
- Remove the cake from the oven and let it cool down slightly. Pour the sugar syrup over the cake until it becomes fully absorbed.
- Cut the walnut cake into diamond shapes (anything will do really) and serve immediately with a nice strong espresso.
Nutrition
Serving: 1serve | Calories: 500kcal | Carbohydrates: 55g | Protein: 8g | Fat: 29g | Saturated Fat: 11g