Thursday, September 16, 2010

Greek Walnut Cake - Karythopitta



Karythopitta or Karydopita is a walnut cake drenched in a fragrant spice syrup and is often made without any flour, although semolina flour is usually added. It's best served with a generous dollop of Greek yogurt and some strong tea to counteract the sweetness. While searching for a nice Karythopita recipe I came across different variations. Here's one that I loved as well but it's definitely for a crowd.
This version is for 6 people or 4 very hungry ones.



What wee need:

softened butter, for greasing
5 large eggs
2 tbsp of brandy
grated zest and juice of 1 orange
90gr caster sugar
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
20gr of flour
2 teaspoons of baking powder
35gr day-old white breadcrumbs
175gr walnut pieces

for spice syrup:

125gr caster sugar
150ml water
3 cloves
1 cinnamon stick
juice and thinly pared zest of 1 lemon

What we have to do:

1. Pre-heat the oven to 170C. Butter the cake tin with a removable base.
2. In a large bowl, beat together the egg yolks, brandy, orange zest and juice until smooth and creamy.
3. Put the sugar, cinnamon, cloves, flour, baking powder, breadcrumbs and 150gr of the walnuts into a food processor and blitz to fine crumbs. Tip the mixture into a large mixing bowl
4. In a separate clean bowl whisk the egg whites to firm peaks. Fold the egg yolk mixture into the crumb mixture, then carefully fold in the egg whites, using a large metal spoon, until evenly incorporated.
5. Put the cake mixture into the prepared tin and bake in the oven fro 40 min. To test, insert a skewer into the center - if it comes out clean then the cake is done, if not return to the oven for a few more minutes.
6. Make the spice syrup while the cake is in the oven. Put all the ingredients into a small saucepan and stir over a medium heat until the sugar is dissolved. Bring to the boil and then simmer for 5 minutes. leave to cool completely before straining through a sieve into a jug. Chop or crush the remaining walnuts into small pieces.
7. Once the cake is ready, remove from the oven and prick all over with a thin skewer. Sprinkle over the remaining walnuts, then spoon the cold syrup over the hot cake. Allow to cool before unmoulding and serving. Enjoy!!!
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1 comment:

  1. I love Karydopita, long overdue for a piece with ice cream. Thanks for the kind mention!

    ReplyDelete

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