Karithopita (Greek Walnut Cake) |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 15 |
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This is my mom's specialty and she makes it for all holidays. It is a rich, dark, spicy cake that has been soaked in a syrup and is best served with a dollop of whipped cream. Ingredients:
1/2 cup butter |
1 cup sugar |
5 eggs, separated |
1 cup milk |
2 cups chopped walnuts, toasted |
1 teaspoon cinnamon |
1/4 teaspoon clove |
1/4 teaspoon allspice |
1 1/2 cups dry breadcrumbs |
1 1/2 cups flour |
3 teaspoons baking powder |
1 teaspoon baking soda |
1/4 cup cognac |
2 cups sugar |
1 cup water |
1/4 cup cognac |
1/3 cup orange juice |
cinnamon stick |
freshly whipped cream |
Directions:
1. Preheat the oven to 350°F; butter and flour a 13 x 9 baking pan.
2. In a bowl combine the walnuts, cinnamon, cloves, allspice, breadcrumbs, flour, and baking powder.
3. In a small glass, dilute the soda with the cognac.
4. Beat the egg whites in a bowl until stiff peaks form.
5. In a large bowl mixing bowl, cream the butter with the sugar and then add the eggs yolks; mix in the soda with the cognac, and add the milk and the walnut mixture, beating until well combined; fold in 1/4 of the beaten egg whites to lighten batter, then carefully fold in the rest; it is ok if a few white streaks show in the batter; spread into the prepared baking pan.
6. Bake for 45-60 minutes, or until the cake tests done; cool completely.
7. For the syrup: Mix all the ingredients together in a medium saucepan; bring it to a boil and boil for 5-7 minutes; remove cinnaon stick and pour hot syrup over cooled cake; let the cake cool completely before serving.
8. Note: It is very important that the cake has cooled completely before the hot syrup is poured on as it will turn mushy otherwise.
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