Recipe for Karydopita me Avga – Greek Walnut Cake with Eggs
Karidopita is a moist walnut cake that keeps well at room temperature so it can be served all day.
- 5 large eggs, separated
- 1/4 cup granulated sugar
- 1/4 cup semolina flour
- 5 tablespoons breadcrumbs
- 6 tablespoons, ground walnuts
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/3 teaspoon ground cloves
- 1/3 cup brandy
For the Syrup:
- 1 cup water
- 1/2 cup sugar
Preheat the oven to 375 Degrees Fahrenheit. Brush a standard loaf pan with olive oil.
Beat the egg yolks and sugar together into a large bowl using a large balloon whisk.
In another bowl, beat the egg whites using an electric mixer set at high speed until stiff peaks form.
Mix the semolina, breadcrumbs, walnuts, baking powder, cinnamon, and cloves and add them to the egg yolk mixture.
Stir well with a wooden spoon and pour in the brandy.
Fold whites into the yolk mixture and pour into loaf pan.
Bake for about 30 minutes, or until a tester inserted in the center comes out clean.
While cake is baking, make the syrup. Boil the water with the sugar for 8 to 10 minutes.
As soon as the cake is done, pour the syrup over it. Let cool and serve.
This post was written by GreekBoston.com