Lea Hogg

To see what’s been happening on the island this week click here

Karythopita is particularly nice and light. Syrup is added on after it is baked but I usually cut the cake into rectangular shapes and just dip the surface into the syrup and this way the cake is syrupy as its meant to be but retains its soft and moist freshness…

The quantity is for a tray cake. Half the quantities if you are using a regular cake tin.

You will need:

300g butter
180g sugar
8 eggs separated
4 tablespoons brandy
1 teaspoon ground cinnamon
300g self raising flour
400g walnuts, roughly chopped

And for the syrup, mix all these ingredients together on moderate heat and bring to a rolling boil fi 5 minutes .
310g sugar
150 ml water
150ml orange juice
1/2 teaspoon cinnamon
1/2 cup honey

Cream butter and sugar until light and fluffy.
Separate the eggs.
Add the egg yolks and combine.
Add the cinnamon and brandy and mix.
Whisk the egg whites with a pinch of salt until they are stiff.
Fold into the cake mix alternating with flour u till combined.
Bake in a tray at least 5 cm deep for 40 minutes at 180 C.
Cut into squares or diamonds.
Dip the surface into he hot syrup.
Garnish with walnuts.

And if you like this recipe, you may also like my other Greek pastries and kourabiedes recipe

Home made baklava with all the goodness of fresh produce

Cashew kourabiedes dipped in white chocolate and topped with chopped cashews

I top orange, cinnamon and mint in cups with a Greek Yoghurt Mousse…..

And Melomakaroma …..

My guests during today’s cooking segment on Claudette’s programme on One TV this afternoon are His Excellency the Ambassador of Greece and Renato Briffa. These are the recipes of the dishes we will be speaking about.