Karidopita (Walnut cake)
(20 servings)

I N G R E D I E N T S

400 gr. sugar
320 gr. coarsely chopped walnuts
320 ml. milk
320 ml. olive oil
200 gr. semolina (coarse)
180 gr. ground rusks
160 gr. hard flour
10 eggs
1 heaped tablespoon soda, mixed with milk
1 tablespoon cinnamon
1 tablespoon cloves, ground

...For the syrup
2 glasses of water
5 glasses of sugar
1 tablespoon lemon juice

P R E P A R A T I O N

Coat a medium sized roasting pan with oil. Divide the yolks from the whites of the eggs.
Whip the whites into a thick meringue. In a separate bowl, mix the rest of the ingredients well, and put the meringue in last. Bake for about an hour at 180-200 C.
To prepare the syrup, boil the water and sugar in a pot. As soon as the mix starts boiling,
leave it for 2-3 minutes to boil, add the lemon juice and then pour the syrup on the cake.

Tip:
For best results, syrup the cake as follows: First make the syrup and let it get cold and
pour it over the hit cake as soon as it comes out of the oven.

Karabela Maria:Flavours of the Lakonian Land, from the Spartan « Black Both » to Syglino,
Publications Patakis
Photographer: Anna Kalagani