Every Greek has a memory involving this dessert. It’s a dessert associated with family celebrations and happiness. As far as I can remember, in the family the aunt that made the best karydopita, as I beleive it was her trademark dessert, was my grandfathers sister, our thia Koula. I remember visiting her often as a kid and her having this syrupy walnut cake, cut in diamond shapes and in individual silver, pink and white paper treat cups. It was always deliciously sweet and fragrant!
My husband George has memories of being a little boy helping his mother with this dessert. They had a walnut tree in their yard and his job was to help her pick the walnuts out of the cracked walnut shells. She was always catching him munching on the walnuts instead of placing them in the bowl.
This version uses breadcrumbs as opposed to flour. What a genius way to use up stale bread! While you can pass the walnuts through a food processor, I suggest to chop them if you be hand. Karydopita is meant to have some walnut texture to it. So I chop to a fine to medium coarse consistency. It doesn’t have to be perfect.
Ingredients:
1 cup unsalted butter, (room temperature)
1 cup granulated sugar
6 egg (separated) (room temperature)
1 shot of brandy
Zest and juice of 1 large orange
3 cups ground walnuts (not too fine; leave some texture)
2 cups breadcrumbs
3 tbsp ground cinnamon
1/2 tsp ground cloves
1 tbsp baking powder
Syrup:
3 cups sugar
2 cups of water
1 tbsp honey
3 whole cloves
1 cinnamon stick
Juice and peel of 1 lemon
Directions:
Begin by making the syrup. Bring everything but the honey to a simmer for a few minutes till the sugar has dissolved. Then stir in the honey. Set aside. The syrup must be cool by the time you will use it.
Make sure that the eggs and butter are at room temperature. Separate the eggs and yolks and set aside.
In a large mixing bowl, mix the sugar and orange zest, massaging them with your fingers. This releases the essential oils and makes your desserts much more fragrant!
In a second mixing bowl combine the breadcrumbs, walnuts, spices, and baking powder.
Cream the butter, sugar, and orange zest till fluffy. Add in the egg yolks. Beat till fluffy. Add in the the orange juice and brandy.
Then little by little, beat in the dry ingredients. Set aside and in a clean bowl, beat the egg white to form a meringue.
Fold the meringue into the mixture. Pour that into a well greased baking pan. I use an 11 inch round ceramic dish.
This batter is thick and a bit dense. I use a sheet of parchment paper and lay it on top to help me evenly smooth out the surface.
Bake at 350 F for 50 minutes or until a toothpick comes out dry.
Set on the counter and poke holes in it using a fork or a toothpick. Pour the cool syrup over it and all of to absorb.
I poured the syrup in stages, allowing some to soak through and then added more, till it drank the whole thing.
It’s best to let it completely absorb and cool off completely before serving.
You can serve it with Greek yogurt or vanilla ice cream, fresh whipped cream, or just on its own!
Kali Oreksi!
on xenia street 