Karidopita, Greek Walnut Cake

 

There was so much baking this Easter. We really got excited! One new recipe we tried this year was Karidopita, or Greek walnut cake. We had purchased a bulk bag of walnuts a while back and they really needed to be used. This recipe is a great way to feature walnuts without being overwhelming. My walnut-averse son loved this cake. The key is to really pulverize your wallnuts into a fine crumb. It keeps the cake moist and lends the beautiful nutty flavor. 

That is my finished soaking karidopita in the back :)

Karidopita, Greek Walnut Cake

Ingredients   

1 cup sugar
2 cups self raising flour
1 cup walnuts crushed coarsely (option to add another 1/4 of chunky walnuts pieces if you like more crunch)
6 eggs
1 tsp vanilla 
1 tsp cinnamon & 1 tsp clove ground
30 ml brandy
1 cup olive oil

Syrup
1.5 cup sugar
1.5 cup water
1 cinnamon stick
3 cloves
1/2 lemon juiced and the other half sliced

Directions:

1. To prepare the syrup, combine all the ingredients, bring to the boil and remove from the heat after 5 minutes. Allow to cool completely. Please note the sugar syrup must be completely cold to be used on the hot cake.
   
   
   
2. Preheat the oven to 350 degrees.
3. Grease a  10 inch round cake tin with a little olive oil.
4. Combine eggs, oil, sugar, spices, brandy, walnuts and vanilla sugar, then gradually add flour. Mix for a few minutes until well combined.
5. Bake for approximately 25-30 minutes or until a golden colour.
6. Once the cake is ready, make some small holes on its surface with a skewer and pour the cooled syrup over the hot cake bit by bit, allowing each spoonful to be absorbed before proceeding with the next. It is essential that it absorbs well. The longer it stands, the better the result as it will soften even more.
7. Serve with ice-cream or a Greek coffee.