L.A. Times Greek Walnut Cake
I have always wanted to make a Greek walnut cake (also known as Karidopita). It is a traditional cake made from ground walnuts and soaked in a sweet syrup.
I've been putting it off out of sheer laziness, but I found this simple version in the L.A. Times Favorite Recipes and figured it was about time.
This makes a large pan size cake, and you can drizzle it with the sweet syrup if you like, or serve with plain Greek yogurt drizzled w/ honey.
This was delicious, and was great all week.
Greek Walnut Cake: (adapted from the L.A. Times)
2 cups sifted flour
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon allspice
2 teaspoons cinnamon
1 cup ground walnuts
1 cup milk
1 teaspoon Champagne vinegar (I used cider vinegar)
1 cup extra-virgin olive oil
1. Heat the oven to 350 degrees.
2. In a large bowl, whisk together the flour, sugar, baking powder, allspice, cinnamon and ground walnuts.
3. Mix the eggs into the dry ingredients, 1 at a time, then whisk in the milk, vinegar and olive oil. Beat just until thoroughly combined.
4. Transfer the batter to a greased 13-by-9-inch pan (I lined mine w/ parchment paper).
5. Bake the cake on the center rack of the oven until puffed and golden and a toothpick inserted comes out clean, 35 to 40 minutes, it will rise and puff up.
6. Place the pan on a rack to cool 10 minutes before slicing on the diagonal into diamond shapes. Leave in the pan before drizzling with the syrup.
For the Syrup (optional):
1 cup of confectioner's sugar
juice of a lemon
1 cup of water
In a small saucepan, boil the syrup ingredients until sugar is dissolved.
While the cake is still warm, drizzle the syrup over the cake.
I kept my cake in the fridge and it got better each day. I liked it cold with a dollop of the honeyed Greek yogurt. Delicious and super moist.