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  • Greek Walnut Cake (Karithopeta)

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    Greek Walnut Cake (Karithopeta)
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 lb unsalted butter, room temp.
    • 1 c. sugar
    • 2 tsp vanilla extract
    • 8 med Large eggs, room temp (or possibly egg substitute)
    • 1 tsp baking pwdr
    • 1 tsp baking soda
    • 2 tsp grnd cinnamon
    • 1 c. uncooked farina (not instant)
    • 1 c. all-purpose flour c. lowfat milk
    • 2 c. coarsely minced walnuts
    • 2 c. sugar, 3 c. water, 1 c. honey
    • 1 stk cinnamon, 1 slice orange w/peel,
    • 1 tsp lemon juice

    Directions

    1. Make the cake: Butter/oleo 13 X 9 X 2-inch pan. Preheat oven to 375F. Cream butter and sugar till light and fluffy. Add in vanilla and Large eggs and continue beating for 2 min. Add in baking pwdr, baking soda, grnd cinnamon; beat another 2 min. Slowly beat in the farina, flour, lowfat milk, walnuts. Pour batter into prepared pan. Smooth top w/spatula. Bake 40 min.
    2. Make Syrup: Combine all ingredients in saucepan. Stir till it comes to a boil; reduce heat, simmer till cake is finished.
    3. Remove cinnamon stick and orange slice from syrup. Pour very slowly, one c. at a time, over the entire cake. Wait for syrup to be absorbed before pouring the next c.. Allow cake to cold slightly before cutting into Greek-style diamond shapes (see below) Let sit for at least 4 hrs before serving.
    4. Greek style cuts: place the pan so which the longest sides go from left to right, and cut four to five even cuts horizontally. Cut the verticals on a 45-degree angle, and the hostess gets to eat the leftover triangular pcs!

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