Niki Louca from My Greek Kitchen shares her favourite recipe for Karidopita (walnut cake) with The Greek Herald. You can follow her on Instagram @mygreekkitchen for more!
Ingredients:
- 1 cup walnuts – roasted in the oven for 6-7 minutes and coarsely chopped
- 1 cup plain cake flour
- ¾ tsp baking soda
- ¼ tsp baking powder
- 1 tsp. ground cinnamon
- ½ tsp. ground cloves
- 1 cup sugar
- ½ cup olive oil
- 6 eggs
- ¾ cup Greek yoghurt
- Zest of half an orange
- 1 tbsp brandy or cognac (optional)
For the syrup:
- 1 cups sugar
- 1 cup water
- 1 small piece cinnamon stick
- 3-4 cloves
- 1 piece orange rind
Method:
- Prepare the syrup – combine all the ingredients and place in a medium size pot. Bring to boil and simmer for 5 minutes. Remove from heat and allow to cool completely. Set aside.
- Preheat your oven to 170C fan force. Grease and flour a 24cm round tin or a 30 x 18cm rectangle tin (lamington tin). Set aside.
- In a small bowl, sift the flour, baking soda, baking powder, cinnamon and ground cloves. Using a fork, whisk the ingredients together. Set aside.
- Using hand held mixer, beat the oil and sugar together, then add the eggs (one at a time), yoghurt, brandy, and orange zest till well combined. Add your flour mixture and beat until just mixed and no flour is visible. Stir through the walnuts until evenly combined.
- Pour into your pre greased tin and bake for 35 -40 minutes, or until rich golden colour and a skewer comes out clean.
- Using your skewer prick the cake throughout and pour your cold syrup, making sure you cover the entire surface area. The syrup will seep through the holes making the cake even more moist. Let cake cool in the tin and cut into your desired shape – I like the diamond cut. Decorate with more walnuts.
Niki Louca runs cooking classes in Melbourne. For more or to book classes visit My Greek Kitchen at www.mygreekkitchen.com.au or Instagram @mygreekkitchen. You can email Niki at: niki@mygreekkitchen.com.au.
 with The Greek Herald.){kind=link}