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| Home -> [Cakes, Desserts, Eastern European, Greek] -> [Karydopita Recipe] |
Karydopita
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| Artist: |
_ |
Yield: |
24 |
| Categories: |
Cakes, Desserts, Eastern European, Greek |
Rating: |
3 |
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Ingredients:
| 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
| oz | Zwieback, crushed fine | | 1
| lbs | Walnuts, coarsely chopped | | 1
| tsp | Ground cinnamon |
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Procedures:
| 1 | Combine the water, 2 ?cups of the sugar, orange or lemon peel, and cloves in a saucepan and boil for 10 minutes. | | 2 | Remove the peel and cloves and cool. | | 3 | Meanwhile, using an electric mixer, beat the egg yolks until light and lemon colored, and gradually add the remaining 1 ?cups sugar. | | 4 | In a separate bowl, mix the cognac, vanilla extract, and baking soda and slowly add to the yolks and sugar. | | 5 | Combine zwieback, walnuts, and cinnamon, and gradually add to the batter, mixing on low speed. | | 6 | Meanwhile, beat the egg whites until soft peaks form. | | 7 | Slowly fold into the cake batter, then pour into a greased 15 ? x 11" x 2" baking pan. | | 8 | Bake in a 350 degree oven for 30 minutes, or until a deep chestnut color. | | 9 | Remove from the oven and set on a wire rack. | | 10 | Spoon the cooled syrup over the cake and allow it to cool in the pan. | | 11 | Cut into traditional diamond shapes, according to desired size |
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