International Recipes
Karydopita
Ingredients
- 3 cups water
- 4 cups granulated sugar, divided
- 1 orange or lemon, peel only
- 2 whole cloves
- 18 eggs, separated
- 5 tablespoons cognac
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 6 ounces zwieback, finely crushed
- 1 pound walnuts, coarsely chopped
- 1 teaspoon ground cinnamon
Instructions
- Combine the water, 2 1/2 cups of the sugar, orange or lemon peel and cloves in a saucepan and boil for 10 minutes. Remove the peel and cloves and cool.
- Meanwhile, using an electric mixer, beat the egg yolks until light and lemon
colored, and gradually add the remaining 1 1/2 cups sugar.
- In a separate bowl, mix the cognac, vanilla extract and baking soda and slowly add to the yolks and sugar.
- Combine zwieback, walnuts and cinnamon, and gradually add to the batter, mixing on low speed.
- Meanwhile, beat the egg whites until soft peaks form. Slowly fold into the cake batter, then pour into a greased 15 1/2 x 11 x 2 inch baking pan. Bake at 350 degrees F for 30 minutes, or until a deep chestnut color.
- Remove from the oven and set on a wire rack. Spoon the cooled syrup over the cake and allow it to cool in the pan.
- Cut into traditional diamond shapes, according to desired size.