For cake:
- 250 g butter, room temperature
- 400 g granulated sugar
- 120 g milk
- 360 g hard flour (bread flour)
- 4 eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon vanilla (2 packets vanilla powder)
- 2 teaspoons baking powder
- 150 g walnuts, coarsely chopped
- 50 g walnuts, to decorate cake
For syrup:
- 400 g granulated sugar
- 400 ml water
- 1 lemon
- 1 cinnamon stick
For glaze:
- 200 g butter
- 200 g caster sugar
- 2 tablespoons cocoa powder
- 2 teaspoons instant coffee
- 2 tablespoons water
Method
- Preheat oven to 170* C (338* F) Fan.
- Beat the butter and sugar in a mixer for 3 minutes, until the mixture becomes white and fluffy.
- Add the eggs, one at a time. Wait for each egg to be completely incorporated into the mixture before adding the next one. Then add the milk.
- Remove the mixing bowl from the mixer’s stand and add the remaining ingredients. Gently fold into mixture with a spatula.
- Grease and flour a 20 cm round baking pan. Fill with cake batter.
- Bake for 55 minutes.
- While the cake is baking, add all of the ingredients for the syrup to a small saucepan. Bring to a boil and immediately remove from heat and set aside to cool.
- When cake is ready, remove from oven and pour cold syrup over it.
- Allow to cool completely and then remove from baking pan.
For the glaze:
- Combine the butter, caster sugar and cocoa powder in a pot. Place over low heat. Stir with a spatula until the mixture is completely homogenized. Remove from heat.
- Add the coffee and water. Stir until they are completely absorbed into the mixture.
- Pour the glaze over the cold walnut pie.
- Decorate with whole walnuts and/or crushed walnuts.
Tip
If you don’t like large pieces of walnut in the cake, you can grind them and mix them into the batter and you will still have the nutty walnut flavor!
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