Greek Walnut Cake Karithopita
Gluten Free Greek walnut cake Karithopita made with walnuts and covered in a sweet syrup
Ingredients
- 300 g gluten free self raising flour or 2 cups flour
- 225 g granulated sugar or 1 1/4 cup
- 1 1/2 tsp baking powder
- 1 tsp xantham gum
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1 tsp cinnamon
- 300 ml milk
- 300 ml sunflower oil
- 6 medium eggs or 4 large eggs
- 1 1/4 cups finely chopped walnuts 155g or 5.5 oz
- 2 clementines (juice flesh and rind)
- For the syrup
- 1 tbsp brandy optional
- 1 tsp orange extract
- 2 tbsp honey
- 1 clementine (juice flesh and rind)
- 300 g sugar 1.5 cups
- 400 ml water
Instructions
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Make the syrup by adding the water, sugar, honey, brandy and juice flesh and rind of 1 clementine to a small pan and bring to the boil. Once it is bubbling, turn down the heat and let it simmer for 10 mins. Leave syrup to cool.
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In a large bowl, add the flour, sugar, baking powder, xantham gum, nutmeg, cloves and cinnamon and give it a good mix.
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Add grated orange peel and mix well.
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In another bowl, beat the 4 eggs, then add the milk, oil, juice and rind of 2 clementines and mix well. I used a hand held whisker for this.
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Add the crushed walnuts to the dry ingredients bowl and mix.
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Add wet ingredients to the dry ingredients, a little at a time and mix well with a spatula.
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Keep mixing in well. The mixture should be quite runny, so don't panic if you think you have gone wrong.
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Pre-heat oven at 180 C/Gas mark 4
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Grease a 16 inch by 12 inch rectangular oven tray.
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Add the mixture evenly to the tray and bake for 30-40 mins. If using a smaller tray, 12 inch by 9 inch, then the cake will need around 45 mins to an hour to bake as the cake is denser.
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Check cake is baked through with a cake tester.
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Leave to cool.
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Add the syrup to the cake and leave for a few hours. You don't need to refrigerate it.
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Enjoy with some ice cream, or cream and some fruit on the side!
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Kali orexi!