Jeremy and i are on vacation in beautiful downtown chicago. he had to come for business and was going to be alone for a whole week – we couldn’t have that! …so, i came along!
i am spending the bulk of my time walking around the city {5-8 miles a day}, taking pictures, shopping and eating delicious food. really, it's breath taking here & i am trying to capture it all - the architecture, art and beauty of lake michigan
Our hotel is in the heart of greek town which Jeremy loves… i think he could eat gyros everyday. I had the opportunity to attend a cooking demo presented by the owner of Pan Hellenic Pastry Shop and wanted to share her wonderful recipe with you... which would be perfect for Easter!
KARIDOPITA - kah-ree-THOH-pee-tah
{Greek Walnut and Honey Cake}
Ingredients
4 eggs {Separated}
½ cup olive oil (plus 1 tablespoon for the pan)
1 cup brown sugar
½ cup Semolina (can substitute bread crumbs for the semolina)
1 cup pastry flour
¾ cup milk (warm)
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¾ teaspoon baking soda
1/8 cup of cognac (optional)
1 ½ cup chopped walnuts
½ cup ground walnuts for garnish
Instructions:
Pre-heat oven to 375
Heat together the oil and the brown sugar then slowly add the egg yolks.
Beat until creamy
Mix in the semolina
Dissolve the baking soda into the warm milk then add to mixture
Add the cloves, cinnamon and cognac
Add the flour and then the walnuts
Mix well
Make a meringue of the egg whites – gently fold the meringue into the flour mixture
Pour the mixture into oiled cake pan
Sprinkle the ground walnuts on top
Bake 50 minutes
Add syrup when hot out of the oven.
Honey Syrup:
Ingredients:
½ cup honey
1 cup granulated sugar
3 cups water
A few cinnamon sticks, whole cloves and lemons
Directions:
Add all the ingredients to a pot and bring to boil. Boil approximately 20 minutes
Let cool completely! Don’t put HOT syrup on hot cake
I will be posing lots of pictures soon!
xoxo
No comments:
Post a Comment