Karythopita is a traditional Greek dessert. The original version is heavy for me and I always have a problem with baking soda in my baking. I found the cake was permeated with the strong scent of the baking soda and that was not to my liking.
I was looking for a fresh, light version of Karythopita, and I am so happy I found the perfect one.
Mr. Parliaros a very famous Greek pastry chef created a Karythopita that is perfect, light and moist.
The traditional version needs syrup to become moist, Mr. Parliaros version is moist on its own…
I tried his recipe and it’s a keeper, with just a few additions to make my sweet tooth happy and I love it.
My contribution was 2 tbsp Nutella because I think nuts and more chocolate are divine together also I poked some holes on the cake so the chocolate can go all the way in… Wow…
Here is the recipe
- ½ cup oil
- ½ cup cream
- ¼ cup milk
- 2 tbsp Nutella
- 1 ½ cups sugar
- 2 eggs
- 1 cup flour
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ cup walnuts
- For the chocolate icing
- 10 ounces semisweet chocolate
- 1 ½ cups cream
- 1 tbsp honey
Gather your ingredients together. Place all your dry ingredients in a bowl and have them ready.
Walnuts have to be cut fine but not powdery…
Use your mixer bowl, add the oil, sugar and beat for a few minutes.
Add the eggs and continue working the mixture.
Add the cream with the milk and the dry ingredients, with the walnuts last.
Place the cake mixture in a pan lined with parchment paper.
Bake at 325 for 45-50 minutes. Test with a toothpick to see if the cake is done. The Toothpick should have no traces of cake.
In a small saucepan over low heat add the cream, as it warms add the chocolate and stir until the chocolate dissolves, add the honey, and stir to mix well, remove from the heat and let it cool.
Pock a few holes on the walnut cake and pour chocolate over it.
Something I like very much. Delicious walnut cake! With the chocolate extraordinary!
Thank you Mr. Parliaros!