Walnut cake ~karidopita

September 26th, 2013 § 0

A combination of walnut with cinnamon. Although it is a cake with syrup it is soft, flaky and light!

Here is a fabulous Greek cake..

  • 6 eggs (at room temperature)
  • 1 cup walnut (coarsely chopped)
  • 1 cup rusk ( 1 package of rusk makes a cup of rusk powder)
  • 1 T flour
  • 1/2 cup sugar
  • 2 t cinnamon powder
  • 1 t muscat nut (grated)
  • 1/4 cup a good quality Cognac
  • 3 t baking powder
  • Using your food processor, powder the rusks (some call Zwieback toasts).

    Add the coarsely chopped walnuts, flour, cinnamon, muscat nut powder and baking powder to  the rusk powder.

    Beat egg whites in a small deep bowl and make stiff.

    Beat egg yolks with sugar until the mixture is light in colour.

    Fold the egg whites to the yolk batter. Use a spatula and scrape down from the sides of your bowl to the middle.

    While you do this folding action, add walnut mixture at a time.

    Add Cognac to the mixture.

    Bring up the batter from the bottom over the top and fold it until the egg mixture mixed in.

    After one portion is completely folded in, add another portion. Do not stir, but fold with care.

    Grease a deep baking pan. Sprinkle with rusk powders.

    Pour the batter to the baking pan and bake in a preheat oven at 180° C for 25 minutes.

    In the meantime prepare the syrup.

    for the syrup:

  • 2 cup sugar
  • 2 cup water
  • 1 lemon juice
  • 1 t vanilla powder
  • In a small sauce pan place sugar, vanilla and water. Set over medium heat, bring to a boil.

    Simmer on medium heat for 10 – 15 minutes.

    Add the lemon juice and simmer for another five minutes.

    Pour gently the syrup at a time to the cake until it is absorbed.

    Cut into diamond shapes and serve.

    Best with vanilla ice cream on top.

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