INGREDIENTS

• 10 eggs
• 10 tablespoons sugar
• 10 tablespoons semolina
• 10 tablespoons ground walnuts
• 1 teaspoon cinnamon (powder)
• 1 / 2 teaspoon cloves (powdered)

for syrup

• 3 cups water
• 3 cups sugar
• few drops of lemon

METHOD

1. In a bowl Beat the egg whites of eggs with 2-3 drops of water until it is firm meringue.
2. Add the sugar little by little and stir gently so not deflate the meringue.
3. Add gradually the semolina by stirring again gently.
4. Add the yolks, nuts, cinnamon and the cloves and stir the same way.
5. Butter a baking dish (30cm-32cm), and sprinkle with a little meal.
6. Bake in preheated moderate oven about 1h without opening the oven at all not to deflate.
7. Once it’s out of the oven and cooled, cut into diamond shapes and pour the hot syrup over the cooked pastry.
8. Let the cake for 1h-2h to absord the syrup.

Syrup:

1. In a saucepan put the water with the sugar and after it comes to a boil leave it for 4 more minutes.
2. Add the lemon drops and leave it for 1 ‘more minute.

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Karidopita ΙΙ

INGREDIENTS

• 12 eggs
• 2 cups sugar (suit and brown sugar)
• 2 cups toast grated
• 3 teaspoons bakin-powder
• 1/2 teaspoon cloves (powder)
• 1 teaspoon cinnamon (powder)
• 3 cups walnuts (chopped)

For the syrup

• 7 glass (of water) water
• 6 glass (of water) sugar
• 6 tablespoons brandy

METHOD

1. Beat eggs with sugar until foamy about 4′-5′ and then add the ingredients in the order they are written above!
2. Put the mixture on a nonstick pan, and bake at 180oC for 1h.
3. Once cooked, let the pie cool and prepare the syrup.
4. In a pot put all ingredients and boil the syrup until it thickens.
5. Pour the syrup into the karydopitta, be careful the syrup to go everywhere so do that slowly and then put it in the refrigerator to cool.

source: http://myfunkycook.blogspot.com/

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Karidopita with chocolate icing

INGREDIENTS

• 125gr fresh butter or margarine
• 110gr sugar
• 3 eggs (60gr.)
• 2 sachets vanilla
• 660gr self raising flour
• 160ml milk
• 225gr chopped walnuts

Chocolate icing

• 100gr couverture chocolate
• 150gr fresh butter
• 6 tbs milk
• 1 tsp honey or glucose
• A little brandy or cognac or rum (2 tsp)

METHOD

1. Divide the egg whites from yolks.
2. Beat the butter to be foamy and gradually add sugar.
3. Add the yolks and the vanilla and continue beating so the mixture be fluffy.
4. Sieve the flour and add gradually the milk.
5. Stir the batter gently.
6. Add the walnuts and stir gently.
7. Beat the egg whites with a few drops of lemon juice or vinegar and a little salt to lightly meringue and stir gently with the remaining mixture.
8. Spread a form or a baking pan with butter and bake at 170oC for 45′-50′.
9. When cool, remove it from the mold pour a chocolate icing or icing sugar.

source: http://gasteroplix.blogspot.com/2009/07/blog-post_02.html

TIP: In the summer accompanied by ice cream.