In Greek: καρυδόπιτα, pronounced kah-ree-THOH-peetah
Of all the recipes for this Greek walnut cake, this is my favorite, and the recipe comes from Cephalonia (Kefalonia, an island in the Ionian Sea. It calls for a touch of self-rising flour and results in a wonderful dark spice and nut cake soaked in a sweet, slightly spicy syrup, topped with a generous sprinkle of more walnuts. A favorite any time, this Greek dessert is also a Christmas tradition for many families.
Prep Time: 30 minutes
Cook Time: 40 minutes
Ingredients:
- FOR THE SYRUP
- 3 1/2 cups of water
- 2 2/3 cups of sugar
- 5-6 whole cloves
- 1 stick of cinnamon
- juice and peel of 1/2 lemon
- .
- FOR THE WALNUT CAKE
- 10 eggs, separated
- 10 tablespoons of sugar
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground cloves
- 1 teaspoon of baking soda
- 2 teaspoons of baking powder
- 4 tablespoons of self-rising flour
- grated peel and juice of 1 orange
- 2 tablespoons of brandy (or flavoring)
- 6 tablespoons of toasted breadcrumbs (or crushed zwieback)
- 10 tablespoons of finely chopped walnuts
- a pinch of salt
- 1 tablespoon of water
- butter (to grease baking pan)
- .
- TOPPINGS
- coarsely chopped walnuts
- ground cinnamon
Preparation:
Make the syrup: In a saucepan, add all syrup ingredients and bring to a boil, stirring well. Reduce heat and allow to boil gently for 10 minutes. Set aside to cool.
Beat egg whites, salt, and water to the firm peak stage.
Preheat oven to 340°F (170°C).
Make the walnut cake: In a mixing bowl, beat the egg yolks, sugar, cinnamon, and ground cloves very well until creamy and smooth. In a separate bowl, mix the baking soda, baking powder, and flour, and stir in to the mixture. Add grated orange peel and juice, brandy, breadcrumbs, and walnuts. Finally, and carefully, fold in the beaten egg whites.
Lightly grease a 13 x 9 x 2-inch baking pan (or equivalent) with butter, pour in the batter, and bake at 340°F (170°C) for 40 minutes. Cake is done when a knife inserted into the middle comes out dry.
Soak in syrup: Spoon the cooled syrup evenly over the hot cake. Sprinkle with walnuts mixed with a little cinnamon. Allow to cool before serving.
- Note: Make sure the syrup is completely cooled to room temperature before adding to cake. If necessary, refrigerate for a few minutes.
