Use an electric mixer to mix the sugar & butter; mix at medium-high speed for at least 5 minutes, until smooth and creamy. Add the egg yolks, one at a time, while mixing to fully incorporate each one.
Zest yer orange if you haven't already, and add this to the mix. You can also pour in 1/3 cup (75mL) cognac - if you don't have enough, like me, then save it for the syrup later (don't use now)
If ya didn't buy chopped walnuts, don't bother actually CHOPPING them. Pour them out onto a thick cloth, hold the opening tightly closed and give them a good bashing 🔨 - but not into powder!!!
Something like this. Even less is fine. Walnut halves are finnnee dw
Same with your toast, but the aim here IS to get it powdered so really go for it! 🏏🏓
Combine the walnuts & breadcrumbs. Add the baking powder, cinnamon, nutmeg & clove. Then stir this into the earlier buttery mixture. Mix mix mix until you get an even colour & texture
Make sure your egg whites and whisk are clean & DRY. Add a pinch of salt to the egg whites & beat with an electric whisk into meringues. Careful not to leave some of the whites at the bottom unbeaten.
Gradually the meringues into the mixture and mix 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 (cake!) cool while you prepare the syrup. There are tons of variations but mine was 1 cup sugar + 1 cup orange juice + vanilla + 75mL cognac into a pot & boil. Keep it liquid
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!!
- 400.0g (Chopped) walnuts
- 180.0g (Powdered) Melba Toast/ breadcrumbs
- 20.0g Baking Powder
- 1.0tsp Powdered Nutmeg
- 2.0tsp Powdered Cinnamon
- 1.0tsp Ground Cloves
- 175.0g Butter
- 100.0g Sugar
- 7.0 Eggs (separated into whites and yolks)
- 1.0 Orange (Separated into zest and juice)
- 100.0ml Cognac
- 1.0c Sugar
- 1.0tsp Vanilla Extract