Karidopita -
(Walnut Pie)
Karidopita is undoubtedly the most representative of
Greek desserts!
Serves up to 12 people
Ingredients:
150 gr. unsalted butter
120 gr. caster or granulated sugar
4 eggs, separated
150 gr. flour
1 teaspoon baking powder
0.5 teaspoon cinnamon
0.25 teaspoon cloves (optional)
4 tablespoons brandy
grated rind of one orange
230 gr. walnuts, coarsely chopped
Syrup
250 gr. sugar
300 ml water
orange and lemon rind
3-4 cloves
1 tablespoon brandy
2 cinnamon sticks |
Preparation:
Cream the butter and
sugar until light and fluffy. Add the egg yolks one by one,
beating between additions so they are well incorporated.
Sift the flour with the baking powder, cinnamon and cloves,
if using. Add the brandy, grated orange rind and walnuts to
the butter mixture and mix well. This step should be done,
by hand, otherwise if a blender is used it will pulverize
the walnuts and the karidopita will lose its essence. Whisk
the egg whites until they become stiff, then, with a metal
spoon, start folding them in, alternating with tablespoons
of the flour, until they have all been incorporated. Butter
a flat oven dish and empty the thick mixture into it.
Traditionally karidopita is baked in a flat dish and cut
into diamond or square shapes. Cook in a preheated oven, gas
no. 5/ 375 grades F/ 190 grades C for 40 minutes.
Meanwhile, prepare the syrup. Dissolve the sugar in the
water, add the lemon rind, the cloves and the brandy and
boil gently for 8 minutes. Bear in mind that the syrup must
be poured hot over the hot karidopita in order to be well
absorbed. Strain it. Take the pie out of the oven and cut
the shapes you want but leave it in the container. Pour the
hot strained syrup slowly all over and let it stand for at
least 20 minutes so that it can be absorbed. Leave the
karidopita in its container, placing the two cinnamon
sticks diagonally, side by side, on the centre. |
