Walnut Pie
Ingredients
Instructions
- Cream the butter and sugar until light and fluffy.
- Add the egg yolks one by one, beating between additions so they are well incorporated.
- Sift the flour with the baking powder, cinnamon and cloves, if using.
- Add the brandy, grated orange rind and walnuts to the butter mixture and mix well. This step should be done, by hand, otherwise if a blender is used it will pulverise the walnuts and the karidopita will lose its essence.
- Whisk the egg whites until they become stiff, then, with a metal spoon, start folding them in, alternating with tablespoons of the flour, until they have all been incorporated.
- Butter a flat oven dish and empty the thick mixture into it. Traditionally karidopitta is baked in a flat dish and cut into diamond or square shapes.
- Cook in a preheated oven, gas no. 5/ 375 grades F/ 190 grades C for 40 minutes.
- Meanwhile, prepare the syrup. Dissolve the sugar in the water, add the lemon rind, the cloves and the brandy and boil gently for 8 minutes. Bear in mind that the syrup must be poured hot over the hot karidopitta in order to be well absorbed.
- Strain it.
- Take the pie out of the oven and cut the shapes you want but leave it in the container.
- Pour the hot strained syrup slowly all over and let it stand for at least 20 minutes so that it can be absorbed.
- Leave the karidopita in its container, placing the two cinnamon sticks diagonally, side by side, on the centre.