Karydopita / Walnut Cake …
… let me paint you a picture 🎨 . Imagine the most moist sponge cake , with warm, aromatic spices and crushed seasonal nuts ,drenched in a citrus and cinnamon syrup and coated with a shiny ,velvety , dark chocolate ganache .
Now should you choose to make this dream a reality , the recipe below 😉
Make the syrup first . In a pan add 800gr sugar, 800ml water, 1x cinnamon stick, and strips of zest from 1x lemon .Transfer over medium heat and let it come to a boil until the sugar dissolves , without stirring . Remove and set aside to completely cool down.
For the cake preheat the oven to 170°C fan.In a bowl add 250gr of butter, 200gr granulated sugar, 1tsp vanilla extract ,and whisk at high speed, for 3-4 minutes, until the mixture is fluffy. Add 2 tablespoons of 360gr flour, 4x eggs one by one, and keep whisking. Wait for each egg to be incorporated before adding the next. In a blender add 200gr walnuts, 1/2 tsp ground cloves, 1tbsp cinnamon, and beat so that the walnuts have the desired size and consistency that you want in your cake.
Add the walnuts to the mixture bowl then the rest of the flour, 1 tbsp baking powder, and a pinch of salt. Add 120ml of milk and whisk for no more than 10 seconds.
Butter and flour a baking tin , pour the mixture and bake for 40-50 minutes.
Remove from oven and immediately pour the cold syrup over it, one ladleful at a time .
Allow 1 hour for the whole syrup to be absorbed, and the cake to cool down .you can either stop here or make the chocolate ganache by melting 200gr of chocolate and 100ml of double cream , in a bowl , over boiling water and pouring over the cake .