Karidopida

Karidopida

Greek nut cake

The cake ·       8 eggs, separated ·       1 cup sugar ·       1/4 teaspoon cinnamon ·       1/4 teaspoon allspice or nutmeg ·       1 teaspoon fresh orange peel, finely diced ·       1/8 teaspoon cream of tarter ·       2 teaspoons baking powder ·       1/8 teaspoon salt ·       1 teaspoon Hazelnut syrup ·       1 cup cake flour *       i use regular flour with great results ·       2 cups ground hazelnuts (or Walnuts)

Toppings Honey/Orange/wine syrup or powdered syrup. ·       1/2 cup sugar           i use raw sugar ·       1 whole orange, cut in quarters ·       1/4 cup honey ·       1/2 cup sherry ·       1/2 cup water

Syrup

make a flavored syrup with water, orange and sugar at a medium high heat

when the mixture boils add sherry and honey and lower heat to a simmer

reduce by 1/4, strain out the orange and then set aside.

Cake

Use a whisk attachment on a mixer first

beat egg whites with cream of tarter on high and set aside

beat egg yokes until thick and then add spices, sugar and salt and continue to mix

separately, mix baking powder with the flour

Change the paddle from the whisk to a beat bar and reduce the speed of the mixer

slowly add the flour mixture to the egg yoke mixture

When mixed remove from the mixer and fold in the egg whites

Fold in the nuts

Pour into a 9 x 12 greased cake pan

Cook at 350 F for 40 minutes

Remove from the oven and set aside for 10 minutes before adding any topping

When using the syrup, warm the syrup and pour 1 cup over the cake

If using the powdered sugar, cover a plate with powdered sugar and turn the baking dish onto the plate and allow the cake to fall onto the plate.

Serve cool