Print
Thea Pope's Greek Walnut Cake "Karithopita"
The best Greek walnut cake I know of ~ is my aunt Pope's cake. This is great for a crowd, and was always served at her home for us.
Author Mary Papoulias-Platis
Cake
-
Preheat the oven to 350 degrees.
-
3
cups
flour
-
1 1/2
cups
sugar
-
1 1/2
cups
brown sugar
-
1 1/2
cups
finely chopped walnuts
-
3
tsp.
baking powder
-
1 1/2
tsp.
baking soda
-
1/2
cup
fresh orange juice
-
Grated zest from one orange
-
2
Tbls.
ground cinnamon
-
2
Tbls.
brandy
-
4
eggs- separated
-
1 1/2
cups
milk
-
1 1/2
cups
oil - vegetable or olive oil
Syrup
-
Syrup
-
2 1/2
cups
sugar
-
1 1/2
cups
water
-
1
tablespoon
lemon juice
Cake
-
Mix the flour, brown sugar, and cinnamon together in a large bowl.
-
With a mixer, beat the egg whites until fluffy. Place in a bowl.
-
With the mixer beat the egg yolks and white sugar until light in color and creamy.
-
Add the milk and oil. Mix thoroughly.
-
Place the baking powder in a bowl , and mix in the 1/2 cup orange juice. Add to mixture and beat for 2 minutes on low.
-
Add the brandy and zest.
-
Add the dry ingredients and beat on low until all the ingredients are incorporated. Do not over-mix.
-
Remove the bowl from the mixer.
-
Fold in the egg whites.
-
Fold in the nuts.
-
Grease an 8x11 size baking pan.
-
Add the batter. Bake in the oven at 350 degrees for 45-50 minutes. Test with a toothpick.
Syrup
-
Place all the ingredients in a pan and bring to a boil about 15 minutes.
-
Let cool, and add to hot cake.
-
When the cake comes out of the oven add the syrup. Let the cake sit for at least an hour before serving.
Note: Bake cake in the lower third of your oven to avoid the center from falling.
In the meantime, make the syrup.