Karithopita (Greek Walnut Cake) is a traditional Greek recipe for a classic sponge cake containing walnuts and flavoured with brandy that's served with a cognac and orange juice glaze. The full recipe is presented here and I hope you enjoy this classic Greek version of: Greek Walnut Cake (Karithopita).
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Karithopita (Greek Walnut Cake): A Greek recipe for a sponge cake containing walnuts and flavoured with brandy that's served with a congac and orange juice glaze.
For the Syrup:
400g sugar
250ml water
4 tbsp cognac
80ml orange juice
1 cinnamon stick
Freshly-whipped cream to garnish
walnut halves, to garnish
Method:
Mix together the toasted walnuts, cinnamon, cloves, allspice, breadcrumbs, flour and baking powder in a bowl.
Mix together the baking soda and cognac in a mug.
Add the egg whites to a clean and dry bowl and beat until they form stiff peaks.
Cream together the butter and sugar in a large bowl until pale and fluffy. Add the egg yolks, one at a time, beating thoroughly to combine after each addition. Now work in the soda and cognac mix then add the milk before stirring in the flour and walnut mix.
Beat the ingredients until well combined, then fold in 1/4 of the beaten egg whites. Now carefully fold in the remaining beaten egg whites, mixing carefully to preserve the air in the eggs.
Turn into a well buttered and floured baking tin (about 33 x 22cm) then transfer to an oven pre-heated to 170°C and bake for about 50 minutes, or until the cake is nicely browned on top and a skewer inserted into the centre emerges cleanly.
Remove from the oven and allow to cool completely in the baking tin.
In the meantime, prepare the syrup. Combine all the ingredients in a medium-sized saucepan. Bring the ingredients to a boil and continue boiling for 6 minutes. At this point remove the cinnamon stick.
Poke the surface of the cake with a skewer to make a number of holes then pour over the hot syrup. Set aside to cool completely then slice and serve.
If desired, the cake can be topped with whipped cream and walnut halves before serving.
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