Karithopita was the first cake I made from Mum’s new cookbook by Sofia Skoura. It was my mum’s new Tselemende and we were all so excited. It was liberating to know that we now had all these new recipes to make. I became well-known among our family and friends as the best Karithopita maker.
The recipe that follow is based on Sofia Skoura’s with the exception that I add 12 eggs as opposed to eight. Furthermore, to give the Karithopita a beautiful chocolate colour, I add a tablespoon of cocoa.
Ingredients:
Cake:
– 3 cups of walnuts gently roasted and coarsely ground
– 12 eggs
– 2 cups of breadcrumbs
– 1 tsp baking powder
– 1 tbsp cocoa powder
– 2 tbsp cognac or brandy
– 1 level tsp cinnamon
– 1 1/2 cups of caster sugar
Syrup:
– 2 cups of water
– 1 stick of cinnamon
– 2 1/2 cups of sugar
Method:
1. Toast and roughly chop your walnuts, then combine them with the cinnamon and cocoa.
2. Separate the egg yolk from the whites. Beat the yolks with the caster sugar until light and fluffy. Add the cognac or brandy followed by the walnut mixture.
3. Beat the egg whites to form soft peaks. Gently fold into the mixture, alternating the egg whites with the breadcrumbs. Continue to do this until all ingredients have been incorporated.
4. Bake at 180C for about 40-45 minutes.
5. Create the syrup by bringing the sugar, water and cinnamon stick to a boil and then simmering for 5-10 minutes.
6. Pour the hot syrup over the hot cake and allow to sit with a towel over the top for about an hour.
7. Cut into diamonds and serve.