KARITHOPITA – AN EASY-TO-MAKE GREEK WALNUT CAKE

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Photo by Alexa Speyer

Summer is here and my hibernation is over! It’s time for light summer meals, BBQs on the patio and weekend entertaining. It’s been a long winter here in New York, stretched out by a spring that felt almost as cold as the winter itself.

So what has cheffie been doing? Yes, I know I’ve neglected this blog, but I’ve been busy promoting Book Two in The Gift Saga: Waiting For Aegina and writing the third and last book in the series. Not to mention holding down a day job, running a household and spending quality time with my ninety-five year young dad.

Like the first two books, recipes will be included between some of the chapters, and I’ve been thinking about which ones I’ll share with readers. So far, each of the recipes has been a Greek one, most of them handed down to me by my mother and my yiayiá (grandmother). This time around don’t be surprised to find a French recipe thrown in to set the mood—hint, hint of a new local and adventure for some of the characters.

This recipe for Karithopita, I’ve already decided, will be added to Book Three. It’s delicious, easy to prepare and one of the many recipes my mom had handed down to me. Karithia is the Greek word for walnuts and this cake is loaded with them, doused in simple syrup and cut into individual squares.

Karithopita

Preheat oven to 350º

4 cups coarsely crushed walnuts

1½ cups sugar

3 cups flour

½ cup butter, softened

8 eggs, separated

2 teaspoons cinnamon

2 teaspoons baking powder

In a large bowl, beat the butter, sugar, egg yolks and cinnamon together. Set aside. In another bowl, beat the egg whites to a meringue. Fold into butter mixture. Add the walnuts. Mix together the flour and baking powder before adding it to the mixture. Stir until fully blended.

Butter and flour a 9 x 13 baking dish. Pour the batter into the pan. Bake for 40 minutes.

While the cake is baking, make the syrup.

5 cups sugar

5 cups water

2 cinnamon sticks

Add all the ingredients in a medium-sized saucepan. Bring to a boil. Lower the temperature to a simmer for 15 minutes.

Cut the cake into even-sized squares. Cool to a warm or room temperature. Add the warm syrup, allowing the cake to absorb the liquid.

I suggest letting it sit for several hours or overnight.