Prep 20 mins
Cook 30 mins
Karithopita (Kefalonian Walnut Cake) is made at Artopolis bakery in New York City with a recipe from co-owner Nick Pantelatos' mother, who comes from the Greek island of Kefalonia. As printed in our local newspaper. Cooling time not included in cooking time.
- 5 eggs, separated
- 6 tablespoons sugar
- 2 tablespoons orange juice
- 2 tablespoons brandy
- 1 teaspoon vanilla
- 6 tablespoons finely chopped walnuts, plus
- 9 walnut halves
- 1⁄2 teaspoon nutmeg
- 1 orange, zest of, grated
- 6 tablespoons fine semolina
- 2 teaspoons baking powder
For the syrup
- 1 1⁄4 cups water
- 1 cup sugar
- 1 fresh lemon rind, cut into strips
- 1 cinnamon stick
- Preheat oven to 325°F Grease an 8- or 9-inch round pan.
- Beat egg yolks with sugar until pale yellow.
- Stir in orange juice, brandy and vanilla.
- Combine semolina and baking powder and fold into egg yolks.
- In separate bowl, beat egg whites until stiff.
- Fold in walnuts, nutmeg and orange zest.
- Fold 1/2 of whites into yolk mixture, then fold in remaining whites.
- Spread in pan and bake for 30 minutes.
- Cool on rack.
- While cake is baking, combine water, sugar, lemon rind and cinnamon in a small saucepan.
- Bring to a boil, then lower heat and cook until sugar is melted.
- Set aside to cool slightly.
- Pour hot syrup on cake, place 8 walnut halves around the top outside edge and 1 in the center and serve.