Last month i hosted a Supper Club using this easy version of Karydopita – a spiced and syruped walnut cake/pie. The traditional recipe calls for separating eggs, whipping egg whites, folding them in etc. This method is easier and the results are just as good!
My twist to serving this recipe is to top with a cream cheese glaze, kind of like a cinnamon roll glaze. You put the two together and this dessert is as if Karydopita met Carrot Cake.
Try the recipe, I think you’ll like love it!
Easy Karydopita with Cream Cheese Glaze
Course: Dessert12
servings30
minutes35
minutesIngredients
- Dry Ingredients
3/4 cup coarsely ground walnuts
3/4 cup ground rusks
3/4 cup fine coarse (or fine) semolina
2 Tbsp. baking powder
2 Tbsp. ground cinnamon
1/4 tsp. ground clove
- Wet Ingredients
1 cup vegetable oil
1 cup granulated sugar
6 large eggs
- Syrup
3 cups water
3 cups sugar
1/2 lemon
- Cream Cheese Frosting
1-250gr. brick of cream cheese, room temp.
3/4 cup powdered sugar
1/2 cup milk
1 tsp. vanilla extract
Directions
- Grease an 11″ x 13″ deep pan and set aside. Add walnuts, rusks, semolina, flour, baking powder in a bowl, stir, set aside.
- To a mixer, add oil, sugar and beat until white (about 5 minutes).
- Add eggs one at time then add yogurt.
- Slowly add dry ingredients to wet.
- Empty batter in pan. Bang the pan a couple of times.
Place in preheated 350F oven for 35-40 mins.
Allow cake to cool. - Meanwhile, add all syrup ingredients (squeeze juice of lemon) into a pot over medium heat, simmer 8 mins, turn off. Reheat syrup if needed, use a ladle to pour over room temperature cake, allow to cool completely. Cut into pieces (square or diamond shape).
- To make the cream cheese glaze, mix the room temp. cream cheese, milk, vanilla and 1/2 cup of icing sugar with a hand mixer. Adjust taste if you like more icing sugar (sweeter) in the glaze.
- Cover the bowl and reserve.
Top your piece of Karydopita with a big spoonful of glaze when serving.
