Greek Walnut Cake (Karidopita) is truly a Greek classic, and one of my all-time favorite cakes. This Greek walnut cake recipe is absolutely delicious and very easy to make. Make it in your own kitchen and bring a little taste of Greece to your home.
Author: Nectaria
Servings: 12-14 people
INGREDIENTS
For the walnut cake:
300 gr./ 10.58 oz. sugar
200 gr./ 7.05 oz. fine semolina
100 gr./3.52 oz. all-purpose flour
300 gr./ 10.58 oz. ground walnuts
½ tablespoon unsweetened cocoa powder
1 ½ teaspoon grounded cinnamon
½ teaspoon grounded clove
¼ teaspoon grounded nutmeg
2 tablespoons baking powder
¼ teaspoon salt
8 large eggs (separated into whites and yolks)
2 tablespoon melted butter
50 gr./1.76 oz. brandy or black rum
1 teaspoon vanilla extract
For the syrup:
700 gr./ 24.69 oz. water
700 gr./24.69 oz. sugar
peels of one lemon and 1 tablespoon lemon juice
peels and juice of 1 orange
1 teaspoon vanilla extract
2 cinnamon sticks
INSTRUCTIONS
To make the syrup
Prepare your syrup by combining all of the ingredients in a small saucepan. Bring to a boil and when the sugar has dissolved, reduce heat to medium. Allow to cook for approximately 5 minutes and then remove syrup from heat. Allow the syrup to cool completely before removing the cinnamon sticks and peels.
To make the cake
Preheat the oven to 340 ℉/ 170 ℃ and butter and flour the bottom and sides of a 9 x 13 inch / 23 x 33 cm baking dish.
Beat the egg yolks and sugar together for a few minutes until thick and pale. Add the melted butter, vanilla extract and brandy and mix well with a spatula.
Into a large bowl, add the ground walnuts, the flour, the semolina, the salt, the baking powder and all the spices. Blend with a spoon. Set aside.
Combine the egg yolks mixture with the walnut mixture and stir until very well combined with a rubber spatula or large plastic or wooden spoon.
Place the egg whites into the bowl of the electric mixer, along with a pinch of salt. 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 walnut egg yolk mixture and blend with light circular movements from the bottom up.
Pour the batter in the already prepared baking dish.
Bake it for about 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
When your cake is done, remove it from the oven and gently poke holes in it, using a toothpick or a sharp knife. Pour the cooled syrup all over the cake, about 1/2 cup at a time. The syrup will be absorbed by the cake. Allow your cake to cool and serve it directly from your baking pan. Enjoy.