KARITHOPASTA - GREEK WALNUT SYRUP CAKE
This is a variation on a popular Greek dessert which is a firm baked cake covered with sugar syrup. The syrup is allowed to seep into the cake for a few hours (preferably overnight) and it sweetens and moistens it. Note that this recipe uses breadcrumbs instead of flour and is useful when you want to bake something but have run out of flour.
Provided by joanna_giselle
Categories Dessert
Time 55m
Yield 24 small servings
Number Of Ingredients 16
Steps:
- Grease a 22cm by 35 cm pan with butter or margarine. Do not line with baking paper or use non-stick sprays.
- Beat butter in a medium bowl until softened and add sugar beating until light and fluffy.
- In a separate bowl combine breadcrumbs, spices and baking powder.
- Add eggs one at a time to the butter mixture, beating well after each addition and then the liqueur.
- Add dry ingredients to butter mixture and beat until combined.
- Finally add the walnuts and beat until just combined.
- Tip into baking pan and smooth evenly over bottom.
- Bake on the bottom rack of the oven at 200c for 30-35 minutes depending on how hot your oven is.
- Test cake by inserting skewer and allow to cool until room temperature.
- While cake is cooling add ingredients for syrup into a small saucepan, except for vanilla essence.
- Boil for 5 minutes at medium heat. Then take off heat and add the vanilla essence if desired.
- Pour hot syrup over cooled cake. Start by ladling slowly from one end to another and gently tip remaining syrup over cake trying to be as even as possible.
- Allow cake to soak syrup for a few hours. It is best if it soaks overnight.
- Cut cake into diamonds to serve with a swirl of whipped sweetened cream (I add a bit of vanilla essence or liqueur to the cream) and flaked chocolate.
- Note: It is beat to start with all ingredients at room temperature to avoid butter curdling when eggs are added.
Nutrition Facts : Calories 254.9, Fat 13.1, SaturatedFat 6, Cholesterol 66.3, Sodium 178.6, Carbohydrate 24.1, Fiber 0.8, Sugar 17.4, Protein 3.4
GREEK YOGURT CAKE WITH RAISIN SYRUP
This is a FABULOUS greek cake. You wont regret making this one ;) Time to cook does not include overnight soaking of raisins.
Provided by love4culinary
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 15
Steps:
- For the raisin syrup: Take a glass bowl and submerge the raisins in the brandy and ouzo overnight.
- After soaking, take a pan and heat the raisins and the brandy-ouzo syrup with the lemon juice, water and sugar.
- Bring the mixture to a boil and then allow it to simmer for approximately 15 minutes.
- Set syrup aside to cool.
- For the cake: Preheat your oven to 350 degrees F.
- Take out a 9 inch cake pan, and lightly grease and flour it.
- Then, take your egg yolks and beat them with the superfine sugar and honey until they are pale and very creamy.
- Take your flour, baking powder and salt and sift together into a large bowl, and then stir in your egg mixture.
- Next stir in your lemon rind and then the melted butter and yogurt.
- Make sure all is combined very well.
- Now, whisk your egg whites to form stiff peaks, and stir one third of them into the cake batter.
- After that, GENTLY fold in the rest of the whisked egg whites.
- Pour the batter into the cake pan, and bake for 35 minutes in your preheated oven.
- Remove from oven and then drizzle some of the raisin syrup over the cake and allow it to soak into the cake.
- To serve, slice the cake and serve with the poached raisins and more of the raisin syrup.
- ENJOY!
Nutrition Facts : Calories 3665.2, Fat 92.4, SaturatedFat 50.4, Cholesterol 1028.9, Sodium 1993.4, Carbohydrate 625.9, Fiber 20.3, Sugar 383.4, Protein 57.9
GREEK SYRUP CAKE
I got this wonderful recipe from my grandmother who is not Greek but was stationed in greece during her military years.
Provided by R.Rowand
Categories Dessert
Time 45m
Yield 1 cake, 6 serving(s)
Number Of Ingredients 10
Steps:
- Combined water 1 1/2 c sugar 1 tsp vanilla and lemon juice boil for 10 minutes; cool and set aside.
- Cream butter and 1 c sugar, add one egg at a time beating after each addition. Add flour, baking powder and salt; beat well then add vanilla and walnuts.
- Bake in an 8-inch square pan 30 minutes on 350°.
- As soon as cake is taken from the oven, pour cooled syrup over the cake.
Nutrition Facts : Calories 647.2, Fat 23.9, SaturatedFat 7.1, Cholesterol 161.3, Sodium 551.8, Carbohydrate 102.5, Fiber 1.9, Sugar 84.3, Protein 9.4
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