Karithopita, or Grecian Walnut Torte
Cake made with ground walnuts and moistened with simple syrup
Ingredients
- 1½ c. sugar, divided
- 1 c. water
- 1 slice lemon
- ½ c. + 1 T. plain bread crumbs
- 6 eggs, separated
- ½ c. butter, melted
- 1 c. walnuts, chopped fine
- ½ t. cinnamon
- 1½ t. baking powder
- 2-3 c. vanilla-whipped cream, optional
- 2-3 c. sliced fresh berries, optional
Instructions
- Preheat oven to 375℉.
- Grease a 12" x 7" or 13" x 9" pan; set aside.
- Make the syrup: in a small sauce pan, boil water and 1 c. sugar with lemon slice for about 15 mins, until syrup is slightly thickened.
- Refrigerate cooked syrup until cold.
- Beat egg whites until they are stiff and form mountain peaks; set aside.
- In a large bowl, cream egg yolks very well, gradually adding ½ c. sugar, until egg yolks are pale yellow in color.
- In another bowl, stir bread crumbs, walnuts, cinnamon, and baking powder until mixed.
- Combine dry ingredients with egg yolk mixture and stir gently; then add melted butter to batter and again stir gently.
- Finally, fold beaten egg whites into batter.
- Pour batter into prepared pan and bake at 375˚F for 15 mins.
- Turn oven down to 350˚F and continue baking for another 20 mins, or until a toothpick inserted in center comes out clean.
- Working quickly, remove cake from oven, prick top with bamboo stick or fork, and pour cooled syrup over hot cake.
- When cool, cut in desired shapes; diamond shapes are traditional.
- A dollop of whipped cream and fresh berries is a nice accompaniment.
Notes
Any plain bread crumbs can be used, but Panko works especially well.