Karidópitta Athinssiki – Athens Walnut Cake

A cake recipe for all foodies:

Finely chop 300 g walnuts in a food processor, coarsely chop the rest. Separate eggs into egg whites and yolks. Put butter in a suitable bowl. Scrape out the vanilla pod. Add the pulp with the sugar to the butter form, mix everything together until creamy. Gradually fold in the egg yolks. Mix flour and baking powder and sift onto the egg mixture. Rinse the lemon, finely grate the peel and add with 1 pinch of salt. Stir everything thoroughly.

Preheat the oven to 180 °C. Whip the egg whites to stiff peaks and carefully fold into the batter with the finely ground nuts. Grease the pan and sprinkle with breadcrumbs. Pour in the batter and bake the cake in the oven on the middle shelf for 50-60 minutes.

For the syrup, put sugar and 1/2 liter of water in a saucepan. Pour in the juice of one lemon, add the cinnamon stick and cook over medium heat for about 10 minutes – the syrup should remain thin. Cool the syrup. Remove the cinnamon stick and stir in the brandy.

Pour the cooled syrup over the hot cake in the pan until it is completely absorbed. Briefly infuse and cool, transfer to a cake plate, cut into square pieces. Before serving, sprinkle with the coarsely chopped nuts.

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