Karidopita is a delicious moist and flavourful traditional Cypriot sponge cake. It uses the humble walnut as its main ingredient. There are many homemade variations of this cake. Some versions incorporate chocolate, whilst others are spiced with cinnamon or soaked in a syrup. This recipe tries to keep things simple and adheres to the traditional method of preparation. This cake is readily available in most bakeries throughout Cyprus and is mainly consumed as a dessert. It is often a welcome addition to a strong Cyprus coffee, offering a bitter sweet experience that adds 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 tablespoon of ground cinnamon
1/2 a teaspoon of salt
1 cup of 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 to the mixture and continue to mixing until the mixture becomes consistent.
In another bowl, mix in the flour, baking powder, baking soda, ground cinnamon, chopped walnuts, salt and 1 teaspoon of vanilla extract.
Combine both bowls, mixing well until a consistent batter is created.
Grease and flour a baking pan and then pour the batter evenly spreading.
Bake in the preheated oven for 40 minutes
Mix half a cup of sugar with water into a saucepan, bringing the mixture to a boil
Simmer over a medium heat until the sugar has dissolved
Add 1 teaspoon of vanilla extract and lemon juice and then allow the mixture to simmer for about 10 minutes on a low heat.
Once the cake is evenly baked, remove it from the oven.
Allow the cake to cool for about 10 minutes.
Pour the syrup evenly over the cake, allowing it to soak in.
Let the cake cool completely before cutting.
Serve at room temperature.
