A honey-drenched walnut cake recipe or karidopita is a favourite cake in Greece. In rural areas and on the islands many people harvest the walnut trees in winter and use them for sweet recipes, or just sprinkle them over the top of our famous yogurt.
I have lots more Greek island recipes to share with you all this year. Life on Rhodes is very tough right now because the Greek austerity measures bite harder and harder. But where there’s good Greek food, there’s life! Here’s my recipe for this way too delicious cake which serves enough for family and friends. Kali orexi!
Honey-drenched walnut cake – Karidopita
150 gr sugar
150 gr bread crumb
250 gr crushed walnuts
1 ½ tsp baking powder
2 tsp cinnamon
¼ tsp powdered cloves ( that is 3 cloves, crushed)
200 gr sugar
100 gr honey
375 gr water
1 tbsp lemon juice
3 tbsp Amaretto or Cognac
- Beat eggs with sugar on high speed until they become very fluffy and light yellow in colour.
- In a small bowl mix the bread crumbs with baking powder, cinnamon and cloves. Add this mixture spoon by spoon into the beaten eggs and fold gently.
- In the end, add walnuts in a gentle mode since we need that light fluffy mixture for better results in rising. Bake in well buttered baking pan (30cmx30cm) for approx. 30 minutes at 180C.
- Meanwhile make the syrup by adding all ingredients, expect for the liqueur, which you will add after turning off heat, in a deep pot and simmer for 7 minutes after boiling point. Let both cool a little before the drenching begins.
- Cut the cake into diamond or round shapes, use a big spoon and drench the cake with half the syrup.
- Cover with a towel and let it sit for 20 minutes before you continue drenching with the rest.
- It can be served with a dollop of sugar free whipped cream and strawberries or it goes perfectly well with a dollop of vanilla ice cream.
Recipe copyright: Georgia Gerardis