Greek Karydopita Cake is a classic Greek dessert that is easy to make and so very good.
Into my third week of a knee injury and not being able to really cook or photo or…well, lots I can’t do, so I’m continuing on my blogging journey with the help of fellow food bloggers who have offered to help until I’m up and at’em…well, at least up!
I participated in a cooking event a couple of months ago and my job was to make this cake. It seemed simple and was…but tasted simply divine.
So, I’ve asked my friend, Peter Kalofagas to share his recipe. Peter is of Greek descent although Canadian born and lives in Toronto. His authentic (and many from his own family) recipes are to die for. Visit Peter’s website or follow him on Twitter for more great recipes (and some good old boy Greek fun on the side).
In keeping with my goal to show you more of my sweet side, I’m sharing this wonderful family recipe. Feeling a little nostalgic, I asked my mom to share her Karydopita recipe with me. Karydopita is a Greek walnut cake but the amazing thing about this dessert is that there’s no flour in it!
I’m not a big fan of super-syrupy Greek desserts but this is one cake that requires a simple syrup to complete the moist yet gritty texture one gets in each bite. Karydopita can be surely be found at a Greek bakery and you might have even been lucky enough to try a piece over at your Greek friend’s house
There are three components to this cake: wet ingredients, dry ingredients and the syrup. The syrup measurements ask for 2 cups of water and sugar. If you’re going to serve this to a large group of guests and you know it’ll be eaten that day, stick with 2 cups. If however, this cake is just for the family and it might be laying around for the week, pump up the syrup amounts to 3 & 3 cups. The cake will absorb the syrup and stay moist for the week.
Even better when it’s served? Try it with a scoop of vanilla ice cream; it’s heavenly!