Ingredients
• 8 Eggs
• 16 tbsp Sugar
• 16 tbsp Walnuts chopped
• 16 tbsp Breadcrumbs (plain not flavored)
• 1/2 cup Brandy
• 2 tbsp Vanilla Extract
• 1 tbsp Cinnamon
• 1 tbsp Lemon Zest
For the Syrup
• 3 1/2 cups Water
• 3 1/2 cups Sugar
• 1 cup Honey
• Lemon Peel of one lemon
• 1 Cinnamon Stick
Directions
Start with the syrup. Combine all the ingredients and bring to boil. Lower the heat and let cook until the syrup thickens a little (about 10-15 minutes). Turn off the heat and set aside to cool down. Syrup should be room temperature when poured over the cake.
Preheat the oven to 180 C.
Begin to separate the egg whites from the yokes and start beating the whites until a soft peak forms. Add the sugar and continue to mix. Next, add the yokes and stir lightly to combine. Add the breadcrumbs, walnuts, cinnamon, vanilla and mix well. Lastly add the lemon zest and brandy and lightly fold. Transfer the batter into a floured pan and bake for 40-45 minutes.
Take the cake out of the oven and pour syrup over it. Allow for the syrup to absorb before you cut the cake. Garnish with finely chopped walnuts serve.
I hope you like it! Have a great weekend!
xo
Vana
lepapierstudio.com
Karidopita – Greek Walnut Cake
- by XpatAthens
- Friday, 20 February 2015
It’s Friday! I feel like the days have been flying recently. I’ve been craving more and more sweets with this pregnancy – not sure if this means anything. Not just any kind of sweets – homemade, mouth watering desserts. The kinds I remember eating as a child, the ones only my mother can master. Today, I tried making Karidopita – aka Greek Walnut Cake. I urge you to try this recipe because: 1. it’s super easy and fast to make, 2. it’s healthy too (not a drop of flour in it).