For the last couple of days whenever we asked Roman what he would like to eat, he’d respond with “Cake please Daddy” or “Cake please Papa”. So today, I decided to make him one.
What I made today was Karidopita or walnut cake. A popular cake in Greece made with walnuts and rusks, giving it a soft but crunchy texture. Karidopita is a cake my Yiayia used to make and a cake that I would love to help eat. It’s a cake that has to be soaked with sugar syrup to sweeten the taste and also moisten it, otherwise the cake ends up being quite dry. I made this cake using a thermomix, but it can also be made without one.
To make Karidopita you will need:
For the cake.
250g walnuts, shelled
1/2 tsp cinnamon
1 tbsp baking powder
1 tbsp brandy
For the syrup.
lemon peel from half a lemon
1 vanilla pod
Now what you do is:
- Preheat oven to 180 degrees Celsius.
- Place rusks into mixing bowl, grate 6 sec/speed 7.
- Add walnuts, grate 4 sec/speed 7. Transfer into a large bowl and set aside.
- Place flour and cloves into mixing bowl, grind 20 sec/speed 10. Transfer to the rusk-walnut mixture.
- Place butter, eggs and sugar into mixing bowl, beat 2 min/speed 4.
- Add rusk-walnut-flour mixture, cinnamon, baking powder, brandy and milk, mix 25 sec/speed 4. Put mixture into a buttered, floured spring form tin approx. 26 cm round. Bake in preheated oven at 180 degrees Celsius for 50 to 60 minutes.
- Cool the cake in the spring form tin.
For the syrup:
- Place sugar, water and lemon peel into mixing bowl. Split the vanilla pod lengthwise, scrape seeds out with a knife point, add seeds and vanilla pod into mixing bowl. Cook 9 min/100 degrees/speed 1.
- Pour syrup over cooled walnut cake, wait until the all the syrup soaks in.
- Cut the cake and enjoy.
What I learnt… The ingredients for the syrup makes a lot. I didn’t use all the syrup so will halve the ingredients next time.
Finally, the picture of the windmills was taken on the island of Mykonos that Papa and I visited last year. A beautiful island that we hope to get back to one day.
Until next time…