Karydopitta

Recipe from: 12/1/1994 12:00:00 AM
Ingredients 13
Servings 0
Time

Ingredients

  • 250
    g
    semolina
  • 125
    g
    flour
  • 5
    ml
    cinnamon
  • 5
    ml
    baking powder
  • 125
    g
    butter
  • 125
    g
    sugar
  • 3
    eggs
  • 100
    g
    pecan nuts or walnuts, chopped
  • SYRUP
  • 250
    g
    sugar
  • 500
    ml
    water
  • 1
    cinnamon stick
  • cream, to serve (optional)
 

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.
 

Read more on: starch  |  bake
 

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