This traditional Greek recipe was given to me by my Greek teacher. Its Greek name is Karithopita It has a lovely flavour and the best thing about it is its moistness because of the orange syrup which is poured over it when it is cooked.
You will need a shallow 20cm (8in) square tin.
- 175g (6oz) shelled walnuts
- 175g (6oz) butter or block margarine
- 175g (6oz) golden caster sugar
- 3 large eggs
- 225g (8oz) self-raising flour
- 1 orange - zest and juice
- 3 tablespoons milk
- 175g (6oz) granulated sugar
- 100ml (4fl oz) water
- 1 orange
- 2 tablespoons brandy - optional
Line the base of the tin with baking parchment. Heat the oven to Gas 5 / 190C.
Grind or chop the walnuts fairly finely (not as fine as ground almonds).
Cream together the butter and sugar until light, beat in the eggs gradually then the grated orange zest and juice.
Fold in the flour and walnuts with enough milk to make a dropping consistency.
Put into the tin, smooth the top, making a slight hollow in the centre.
Bake for approximately 35 minutes or until firm in the centre. Turn out onto a cooling rack and leave for a few minutes. Replace in the tin.
Pare the rind of the orange very thinly and cut into thin shreds. Squeeze the juice.
Dissolve the sugar in the water and orange juice. Add the shredded peel. When the sugar is dissolved simmer for about 5 minutes then strain, reserving the peel. Add the brandy to the syrup, if using it. Pour it gradually over the cake in the tin. If your tin has a loose base stand it on a tray or board.
When completely cold cut into squares (16 small or 9 large) Put a little peel on each to decorate. Store in an airtight container and cut into squares when required. It freezes well.