Best 3 Karidopita Greek Nut Cake Recipes

KARIDOPITA/KARITHOPITA RECIPE (GREEK WALNUT CAKE WITH SYRUP)

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!!

KARIDOPITA (GREEK NUT CAKE)

Steps:

• cake:.
• Blend eggs and sugars.
• Add peanut oil, buttermilk and rum.
• mix thoroughly.
• in a separate bowl whisk together dry ingredients
• add dry mix into egg mixture.
• fold in nuts.
• pour into a 13x9x2 buttered pan.
• bake at 350 degrees for 35 minutes.
• remove from oven and cut into serving sized squares before topping with syrup.
• Syrup:.
• combine all the ingredients in a pot and bring to a boil.
• simmer gently for 10 minutes occasionally whisking to prevent clumps.
• cool before pouring over the cake squares.
• optional:
• If you prefer a little more kick in your syrup, whisk 1/2 cup rum in after cooled, before topping cake.
• I do not recommend children having any with an extra kick.

AMYGDALOPITA (GREEK NUT CAKE)

Steps:

• Cream butter, Beat in eggs two at a time. Add sugar with egg beater. Add baking powder and vanilla. Mix half of the almonds with bread crumbs, rub together between palms. Add a little at a time to other mixture. Grease a 9x13 inch, 2 inch deep pan. Pour mixture into pan, top with rest of almonds. Sprinkle cinnamon over all. Bake at 350 degrees for 25 minutes. In the meantime, prepare the syrup.
• Boil syrup ingredients until mixture thickens slightly.
• When cake is done, remove from oven and cut vertical slits in cake approximately 2 inches apart. Then cut diagonal slits. Pour syrup over it and let soak until cool.