KARIDOPITA/KARITHOPITA RECIPE (GREEK WALNUT CAKE WITH SYRUP)
A mouthwatering Greek walnut cake recipe (karidopita), scented with the aromas and blends of cinnamon and grounded clove. Find out how to make the perfect walnut cake with this traditional Greek recipe.
Provided by Eli K. Giannopoulos
Categories Dessert
Time 1h
Number Of Ingredients 17
Steps:
- Use an electric mixer to mix the sugar and butter; mix at medium-high speed for at least 5 minutes, until smooth and creamy. Add the egg yolks, one at a time, whilst continue mixing; wait each time for each egg to be absorbed, before adding the next. Pour in the cognac and the orange zest and mix for 10 more seconds. Set aside.
- Into a large bowl, add the chopped walnut, the powdered Melba toast, the cinnamon, the clove, the nutmeg, the baking powder and blend with a spoon. (Chop the walnut, using a blender, but be careful not to powder it; the authentic greek walnut cake calls for roughly chopped walnuts.)
- Combine the two mixtures and blend, until smooth.
- Place the egg whites into the bowl of the electric mixer, along with a pinch of salt. Make sure your egg whites, bowl and whisk attachments are clean and free of any water. Whisk the egg whites until the mixture is very thick and glossy and a long trailing peak forms when the whisk is lifted (meringues).
- With a spatula add gradually the meringues into the mixture and blend with light circular movements from the bottom up.
- Butter the bottom and the sides of a round baking tray, approx 30cm diameter and bake in a preheated oven at 170C, for about 35 minutes, until nicely colored on the outside and baked through.
- Let the karidopita (greek walnut cake) to cool and then prepare the syrup. Add all the ingredients for the syrup into a pot, and boil, until the sugar has dissolved. Scar the cake into pieces, and slowly ladle the hot syrup over the cold cake, allowing time for each ladle of syrup to be absorbed.
- Let it cool down for a while, before serving. This Greek walnut cake is ideally served cold with some vanilla ice-cream aside. Enjoy!!
Nutrition Facts : ServingSize 1 piece, Calories 747kcal, Sugar 58.8g, Sodium 181.3mg, Fat 44.9g, SaturatedFat 13.6g, UnsaturatedFat 28.8g, TransFat 0g, Carbohydrate 76.7g, Fiber 3.8g, Protein 12.3g, Cholesterol 157.6mg
GLUTEN FREE KARIDOPITA-WALNUT CAKE
This classic Greek- "karidopita" - walnut cake receives a gluten-free makeover. I think I may prefer it to the original. I'm sure you'll love it too.
Provided by Peter G
Categories Dessert
Time 1h10m
Number Of Ingredients 18
Steps:
- Preheat your oven to 170 deg C and line and grease an 18cm baking tin with baking paper. Prepare the honey syrup by mixing the honey, water and vanilla in a small pot over medium-high heat. Allow to come to a boil and cook for 2-3 mins until reduced slightly. Set aside to cool completely.
- Place your walnuts in a food processor and grind them into a "semi-fine"" meal. There should be a mixture of fine and coarse bits. Place this in a large bowl and to that add the almond meal, cinnamon, cloves, baking powder, salt and orange zest. Stir to combine.
- In a separate bowl or large jug mix the eggs, honey, orange juice, ghee, vanilla and cognac or brandy. Mix well and pour into the walnut mixture. Stir to form a batter and pour into the baking tin.
- Cook the cake for 45-50 mins or until a skewer inserted into the centre of the cake is clean. Allow the cake to rest for 10 mins in the tin before inverting onto a plate. Pierce the cake with a skewer to make several holes on the top and pour over the cooled honey syrup.
- Allow to cool completely before sprinkling with coconut sugar and orange zest.
Nutrition Facts : Calories 496 kcal, Carbohydrate 32 g, Protein 11 g, Fat 39 g, SaturatedFat 7 g, ServingSize 1 slice
WALNUT CAKE (GLUTEN FREE)
This is a simple walnut cake, similar to a pound cake, I think. The milk can be dairy or non dairy, any kind works.
Provided by Mia in Germany
Categories Dessert
Time 45m
Yield 16 pieces, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 390 degrees F (200 C).
- Cream butter and sugar, add eggs and milk.
- Combine flours, baking powder, xanthan and ground walnuts.
- Stir into wet ingredients and mix thoroughly.
- Pour into greased pound cake tin and bake at 390 degrees about 30 minutes.
- Let cool a bit before removing from tin.
- Cool completely on wire rack.
Nutrition Facts : Calories 353.6, Fat 23.7, SaturatedFat 8.1, Cholesterol 62.7, Sodium 176.6, Carbohydrate 31.9, Fiber 1.9, Sugar 8.5, Protein 5.5
KARITHOPITA (GREEK WALNUT CAKE)
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.
Provided by evelynathens
Categories Dessert
Time 1h25m
Yield 12-15 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F; butter and flour a 13 x 9 baking pan.
- In a bowl combine the walnuts, cinnamon, cloves, allspice, breadcrumbs, flour, and baking powder.
- In a small glass, dilute the soda with the cognac.
- Beat the egg whites in a bowl until stiff peaks form.
- 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.
- Bake for 45-60 minutes, or until the cake tests done. Cool cake completely (it is very important that the cake is cooled before pouring on hot syrup because otherwise it will turn mushy).
- For the syrup: Mix all the ingredients together in a medium saucepan; bring it to a boil and boil for 5-7 minutes; remove cinnamon stick and pour hot syrup over cooled cake; let the cake cool completely (from the addition of the hot syrup) before serving.
GLUTEN-FREE FLOURLESS WALNUT CAKE
Recipe from 4 Ingredients Gluten Free Cookbook. An easy cake to make for friends who are gluten-free without having to go out and buy specialty flours and ingredients For lactose free- dont serve with cream- some strawberries or other fresh fruit instead
Provided by Jubes
Categories < 4 Hours
Time 1h20m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 160°C and line a 22cm springform cake tin with baking paper.
- Using an electric beater, beat the egg yolks and the sugar together. COntinue beating until light and fluffy. This should take about five minutes.
- Meanwhile, grate the zest of the entire lemon. Add the zest to the egg yolk mixture. Set aside.
- Using a food processor or mini-mill grind the walnuts. You are looking for a fine nut meal texture. Set aside.
- In a seperate bowl, beat the egg whites and continue beating until stiff peaks form.
- Fold 1/3 of the egg whites into the egg yolk mixture. Add the ground walnuts to the egg yolk mixture as well. Stir until thoroughly blended.
- Very carefully, fold in the remaining egg whites. Do not overbeat as you are looking to keep a light airy texture.
- Pour the cake mixture into the prepared tin and bake for 50 to 60 minutes. WHen done should be firm to the touch and golden brown.
- Allow the cake to cool comepletely in the tin befoore removing to serve.
- Suggested serving with freshly whipped cream.
Nutrition Facts : Calories 337.9, Fat 24.8, SaturatedFat 2.8, Cholesterol 84.6, Sodium 29, Carbohydrate 26.1, Fiber 2.9, Sugar 21.1, Protein 8
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GREEK WALNUT CAKE KARITHOPITA - THE GLUTEN FREE GREEK
From theglutenfreegreek.com
Cuisine GreekCategory DessertServings 16Total Time 55 mins
- Make the syrup by adding the water, sugar, honey, brandy and juice flesh and rind of 1 clementine to a small pan and bring to the boil. Once it is bubbling, turn down the heat and let it simmer for 10 mins. Leave syrup to cool.
- In a large bowl, add the flour, sugar, baking powder, xantham gum, nutmeg, cloves and cinnamon and give it a good mix.
- In another bowl, beat the 4 eggs, then add the milk, oil, juice and rind of 2 clementines and mix well. I used a hand held whisker for this.
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