Name: Karydopitta
Yield: 0 serving
Cuisine: Bake
Ingredients: 250.00 g semolina; 125.00 g flour; 5.00 ml cinnamon ground; 5.00 ml Baking powder; 125.00 g butter; 125.00 g sugar; 3.00 eggs; 100.00 g pecan nuts or walnuts, chopped; 250.00 g sugar; 500.00 ml water; 1.00 cinnamon stick; cream to serve

Recipe Disclaimer

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Ingredients (12)

250.00 g	semolina
125.00 g	flour
5.00 ml	cinnamon — ground
5.00 ml	Baking powder
125.00 g	butter
125.00 g	sugar
3.00	eggs
100.00 g	pecan nuts — or walnuts, chopped

SYRUP

250.00 g	sugar
500.00 ml	water
1.00	cinnamon — stick
	cream — to serve

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Method:

1. Preheat oven to 180 ºC. Grease a 22 cm ovenproof dish or a swiss roll tin.
2. Sift dry ingredients together.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Add dry ingredients, mixing well. Lastly, add nuts. The mixture will be very stiff. Spread into dish or tin and bake for about 30 minutes until golden in colour. Cool well.
5. SYRUP: Dissolve the sugar in the water, add the cinnamon stick and boil for 5 minutes. While hot, slowly pour the syrup over the cold pudding with a ladle. Cool.
6. Decorate with a few nuts and serve with whipped cream, if desired. Karydopitta can be made up to 2 days ahead of time.