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  KOSHER GREEK RECIPES  
 

EMMANUELA'S KARYTHOPITA
Greek Walnut Spice Cake with Syrup

INGREDIENTS:

FOR THE SYRUP

·         3 ½  cups of water

·         2 2/3 cups of sugar

·         5-6 whole cloves

·         1 stick of cinnamon

·         juice and peel of 1/2 lemon  (scrub outside against thrips)

FOR THE WALNUT CAKE

·         10 eggs, separated

·         10 Tbs. of sugar

·         ½  tsp. of ground cinnamon

·         ¼  tsp. of ground cloves

·         1 tsp. of baking soda

·         2 tsp. of baking powder

·         4 Tbs. of self-rising flour

·         grated peel and juice of 1 orange  (scrub cask & check for thrips)

·         2 Tbs. of brandy (or flavoring)        “KOSHER”

·         6 Tbs. of toasted breadcrumbs        (PARVE)

·         10 Tbs. of finely chopped walnuts  (check for infestations)

·         a pinch of salt

·         1 Tbs. of water

·         margarine- PARVE  (to grease baking pan)

TOPPINGS:

·         coarsely chopped walnuts

·         ground cinnamon

INSTRUCTIONS:


 
Heat oven to 340°F .

2.    In a mixing bowl, beat the egg yolks, sugar, cinnamon, and ground cloves very well until creamy and smooth.

3.    In a separate bowl, mix the baking soda, baking powder, and flour, and stir in to the mixture.

4.    Add grated orange peel and juice, brandy, breadcrumbs, and walnuts.

5.    Finally, and carefully, fold in the beaten egg whites.

6.    Lightly grease a 13 x 9 x 2-inch baking pan (or equivalent) with margarine. 

7.    Pour in the batter, and bake at 340°F for 400 minutes.

8.    Cake is done when a knife inserted into the middle comes out dry.

SYRUP BATH:

·         Spoon the cooled syrup evenly over the hot cake.

·         Sprinkle with walnuts mixed with a little cinnamon (replace with a dusting of confectioner's sugar).

·         Allow to cool before serving.  

SYRUP:

1.    In a saucepan, add all syrup ingredients and bring to a boil, stirring well.

2.    Reduce heat and allow to boil gently for 10 minutes. Set aside to cool.  

CHEF’S NOTE: Make sure the syrup is completely cooled to room temperature before adding to cake. If necessary, refrigerate for a few minutes.

 
 
                                                 ΚΑΛΉ ΌΡΕΞΗ
 
Source: Rabbi Alan Ira Silver

!בתיאבון BON APPETIT! 


 
   
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