Karydopita
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Karen Mintzias | ||
| 3 | cups | Water |
| 4 | cups | Granulated sugar |
| 1 | Orange or lemon; peel only | |
| 2 | Whole cloves | |
| 18 | Eggs; separated | |
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| 5 | tablespoons | Cognac |
| 1 | teaspoon | Vanilla extract |
| ½ | teaspoon | Baking soda |
| 6 | ounces | Zwieback; crushed fine |
| 1 | pounds | Walnuts; coarsely chopped |
| 1 | teaspoon | Ground cinnamon |
Directions
Combine the water, 2½ 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 ½ 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 ½" 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