Karydopita Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
Karen Mintzias,
3 cup: Water,
4 cup: Granulated sugar,
1: Orange or lemon, peel only
2: Whole cloves,
18: Eggs, separated
5 tbsp: Cognac,
1 tsp: Vanilla extract,
1/2 tsp: Baking soda,
6 ounce: Zwieback, crushed fine
1 lbs: Walnuts, coarsely chopped
1 tsp: Ground cinnamon,
Directions:
Combine the water, 2 1/2 cups of the sugar, orange or
lemon peel, and cloves in a saucepan and boil for 10
minutes. Remove the peel and cloves and cool.
Meanwhile, using an electric mixer, beat the egg yolks
until light and lemon colored, and gradually add the
remaining 1 1/2 cups sugar. In a separate bowl, mix
the Cognac, vanilla extract, and baking soda and
slowly add to the yolks and sugar. Combine zwieback,
walnuts, and cinnamon, and gradually add to the
batter, mixing on low speed. Meanwhile, beat the egg
whites until soft peaks form. Slowly fold into the
cake batter, then pour into a greased 15 1/2" x 11" x
2" baking pan. Bake in a 350 degree oven for 30
minutes, or until a deep chestnut color. Remove from
the oven and set on a wire rack. Spoon the cooled
syrup over the cake and allow it to cool in the pan.
Cut into traditional diamond shapes, according to
desired size.
From "The Food of Greece" by Vilma Liacouras
Chantiles, Avenel Books, New York.
Cutting Diagram: ___________________________________
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Typed for you by Karen Mintzias
Source from luhu.jp
lemon peel, and cloves in a saucepan and boil for 10
minutes. Remove the peel and cloves and cool.
Meanwhile, using an electric mixer, beat the egg yolks
until light and lemon colored, and gradually add the
remaining 1 1/2 cups sugar. In a separate bowl, mix
the Cognac, vanilla extract, and baking soda and
slowly add to the yolks and sugar. Combine zwieback,
walnuts, and cinnamon, and gradually add to the
batter, mixing on low speed. Meanwhile, beat the egg
whites until soft peaks form. Slowly fold into the
cake batter, then pour into a greased 15 1/2" x 11" x
2" baking pan. Bake in a 350 degree oven for 30
minutes, or until a deep chestnut color. Remove from
the oven and set on a wire rack. Spoon the cooled
syrup over the cake and allow it to cool in the pan.
Cut into traditional diamond shapes, according to
desired size.
From "The Food of Greece" by Vilma Liacouras
Chantiles, Avenel Books, New York.
Cutting Diagram: ___________________________________
|_\___\___\___\___\___\___\___\___|
|___\___\___\___\___\___\___\___\_|
|_\___\___\___\___\___\___\___\___|
|___\___\___\___\___\___\___\___\_|
|_\___\___\___\___\___\___\___\___
Typed for you by Karen Mintzias
Source from luhu.jp