Karidopita is a delicious moist and flavourful traditional Cypriot sponge cake that uses the humble walnut as its main ingredient. There are many homemade variations of this cake and further versions are readily available in most bakeries today. Some versions incorporate chocolate or are spiced with cinnamon and then soaked in a sweet syrup, but this recipe sticks to the traditional method of preparation, keeping everything simple. This cake is mainly consumed as a dessert or as a welcome addition to a strong Cyprus coffee, offering a bitter sweet experience adding to its irresistible charm.
HOW TO MAKE KARIDOPITA
Ingredients:
3 eggs
1 cup of sugar
1 cup of vegetable oil
1 cup of milk
2 cups of all-purpose flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of ground cinnamon
1 teaspoon of salt
1 cup finely chopped walnuts
2 teaspoons of vanilla extract
1 cup of water
1 teaspoon of lemon juice
Instructions:
Preheat the oven to 350°F (175°C).
In a large bowl, whisk the eggs and half a cup of sugar until the mixture becomes light and fluffy.
Gradually add the vegetable oil and milk and continue to mix well until the mixture becomes consistent.
In another bowl, mix the flour, baking powder, baking soda, ground cinnamon, chopped walnuts 1 teaspoon of vanilla extract and salt.
Combine both bowls, mixing well until a consistent batter is created.
Grease and flour a baking pan and then pour the batter into it spreading evenly.
Bake in the preheated oven for 40 minutes
Mix the other half cup of sugar with the water in a saucepan, bringing the mixture to a boil over medium heat.
After the sugar has dissolved, add the other teaspoon of vanilla extract and lemon juice and allow the mixture to simmer for about 10 minutes.
Once the cake is evenly baked, remove it from the oven and let it cool in the pan for about 10 minutes.
While still warm, pour the cooled syrup evenly over the cake, allowing it to soak in.
Let the cake cool completely in the pan before slicing.
Serve at room temperature.