Greek Walnut Cake - Karidopita

 

Greek Walnut Cake (Karidopit) is a must-try dessert for anyone who loves Greek cuisine. I absolutely love this recipe and try to make it at least two to three times a year. It’s simple and packed with flavor.

Ingredients

6 eggs

1 cup sugar

1 cup of breadcrumbs

1 cup walnuts finely chopped

2 teaspoons baking powder

2 teaspoons cinnamon

1 shot glass cognac

1 tablespoon butter softened, for the baking pan

for the syrup

2½ cups sugar

1½ cup water

1 cinnamon stick optional

for serving

walnuts finely chopped, whole, or halved

optional serving additions

vanilla ice cream

freshly whipped cream

heavy cream warmed

Instructions

Preheat the oven to 390°F .

Separate the egg whites from the yolks.

Brush a 9-inch baking pan with some butter.

First, beat the egg whites with a mixer at high speed until fluffy, for about six to eight minutes. Remove the mixing bowl and set aside.

Now, in a different mixing bowl, beat the yolks with the sugar until fully incorporated, for about two minutes. Add the cognac.

Add the rest of the ingredients and fold in the egg whites, mixing in total for about ten minutes.

You will alternate between adding each remaining ingredient and egg whites. For example, add half of the breadcrumbs, two tablespoons of egg whites, half of the walnuts, another batch of egg whites, breadcrumbs, and so on.

Pour the cake batter into the buttered cake pan.

Bake at 390°F for 30 minutes. Insert a cake tester in the cake.

If it comes out clean, the cake is ready. Otherwise, bake for a few more minutes and retest.

Remove the cake from the oven and let it cool down completely.

When the cake is fully cooled, make the syrup

Add all ingredients in a small saucepan, stir, and bring to a boil.

Boil for three minutes.

Finish the cake

Remove the syrup from the heat and carefully pour the hot syrup all over the cooled-down cake.

Allow the syrup to absorb, and sprinkle crushed and ground walnuts.

Cut and serve!

Notes

Rum, Grand Marnier, or Cointreau are great alternatives to cognac. If you are avoiding alcohol, omit it from the recipe.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing, with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts degree in Business Management, a bachelor’s in mass communication and cyber-Analysis, a master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week.

Greek Cuisine,  Mediterranean, Kilbride, Potpourri of Frugality, Homemade, Do it yourself