Make this Moist Spiced Walnut Cake this weekend: Greek Karidopita
Get the recipe here:
Ingredients
The cake:
1 cup light olive oil
6 eggs
1 cup whole milk
1 cup (220g) granulated sugar
1 teaspoon pure vanilla extract
2 cups (280g) all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 and 1/2 cups coarsely ground walnuts plus 1 tablespoon flour
The Honey Syrup:
2 cups sugar
1 cup honey
3 cups water
1/4 teaspoon whole cloves
1 cinnamon stick
1/2 teaspoon vanilla extract
The garnish:
1/2 cup ground walnuts
1 teaspoon powdered sugar
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
Instructions
Preheat the oven to 350 °F, 180 °C and grease the bottom and sides of a 9 x 13 inch baking dish.
*Tip: Begin by measuring out your dry ingredients so that you will have fewer things to clean ???? Also, measure your honey after measuring the oil for the cake. Doing this makes the honey slide out of the measuring cup much easier.
Make the Syrup: Combine the sugar, water, cloves ,and cinnamon in a saucepan and bring to a boil. As soon as the sugar has dissolved remove the pan from the heat and add the honey and vanilla extract. Mix together and set aside to cool completely.
Beat the eggs and sugar together for a few minutes until thick and pale. Add the olive oil and milk. Beat well to incorporate.
In another bowl, sift together the flour, baking powder, baking soda, ground cinnamon, ground cloves and salt. Slowly add them to the egg mixture while gently whisking just until incorporated and most of the batter is smooth. Do not over mix! Otherwise your cake will not be light and fluffy.
Add the ground walnuts with the tablespoon of flour to a bowl and whisk together. This will prevent the walnuts from sinking to the bottom of the cake.
Fold the walnuts gently into the batter with a spatula.
Pour the batter in the already prepared baking dish.
Bake it for about 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
As soon as the cake is done baking, remove it from the oven and poke it all over with a toothpick. Pour all of the cooled honey syrup over the cake slowly, allowing it to be absorbed.
Combine the walnuts with the powdered sugar, cinnamon and cloves and sprinkle over the cake to garnish.
Enjoy!!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Moist Carrot & Dates Cake | Cake Recipes
Recipe here :
Eggless Carrot Dates Cake:
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Please note:
You can adjust the amount of sugar(3/4 - 1 cup) as per your taste.
There is a correction in the cooking time mentioned in the video. It will be between 50-55 mins.
The cooking time may vary depending upon the oven.
Few recipes to try:
Moist Pineapple Cake:
Moist Banana Chocolate cake:
Whole-wheat carrot cake :
Low fat No Bake Blueberry Cheesecake :
6 Minutes Eggless Chocolate cake :
Lamingtons :
Soft & Fluffy star bread:
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Music: Aero
Musician: Gabriel
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#carrotdatescake #moistcake
Coffee and Walnut Christmas Cake Recipe
An afternoon tea classic in fruit cake form. The notes of coffee pairs beautifully with the sweet fruit and walnut crunch....
Music in Video:
Good Housekeeping UK
2022-09-19T23:01:26Z
Yields: 20 servings
Prep Time: 25 mins
Process Time: 2 hours 20 mins
Total Time: 2 hours 45 mins
Calories per Serving: 384
sultanas
raisins
dried figs, chopped
pitted dates, finely chopped
coffee liqueur, we used Tia Maria
espresso or strong coffee
unsalted butter, softened, plus extra to grease
dark brown soft sugar
medium eggs, beaten
plain flour
mixed spice
ground cinnamon
ground allspice
walnuts, roughly chopped
After two weeks, unwrap the cake, prick the top all over with a skewer and pour over 1tbsp coffee liqueur or brandy. Rewrap and store as before. Feed the cake like this every 2-3 weeks, if you like, rewrapping carefully after each addition.
Plum Cake | No Soak Christmas Fruit Cake | Christmas Specials
A plum cake is good for all occasions, but perfect for Christmas! It is simple and the recipe might strike you as a bit different from traditional fruit cake recipes, because it is :) Developed by my daughter, this cake includes dark chocolate and wine which come together to create a flavour so divine and a cake so moist, it is indeed a Christmas Special!
This recipe was requested by many of my subscribers/viewers, so thank you all!
The inclusion of other dried fruits is up to you; I recommend roasting nuts rather than soaking them in wine as they impart a slight bitterness to the wine (which is why I don't add walnuts to the wine). The raisins need to be softened, so prepare a solution of warm water and sugar (about 2 tablespoons) and let the raisins remain completely immersed in that for 20 minutes.
For weight conversions you may refer to this:
100 grams of Dark Chocolate, chopped
100 grams of Prunes, chopped
50 grams of Raisins (seedless; that have been soaked in a warm solution of water and sugar for 20 minutes)
120 ml or 1/2 cup of Port Wine (or any sweet wine)
Heat the wine add the fruits and chocolate, mix and set aside till needed. The period of time till its addition into the batter is sufficient to soak.
40 grams of Walnuts, chopped (not to added to the wine)
...
Grind the following spices:
1 inch of dried Ginger
1/4 piece of Nutmeg
2 inches of Cinnamon
20 ml Oil
30 grams (or 4 tablespoons) of Cocoa Powder
(make a paste of this with the ground spices)
...
3 whole Eggs
100 grams or 1/2 cup of Sugar
100 grams or 1/4th cup + 3 tbsp of Salted butter (melted)
120 grams or 1 cup of All-purpose flour
1&1/2 teaspoon of Baking powder
The spices strengthen the flavour of the wine. Their quantities can be adjusted and tweaked to your liking.
Preheat the oven at 160 degrees Celsius for 15 minutes.
Bake at 160 degrees Celsius for 45-50 minutes, or till an inserted skewer comes out clean.
*Once baked, allow the cake to remain in the oven’s heat for 15 minutes, then open the oven door and let it cool gradually. This prevents excess shrinkage/contraction of the cake.
This cake tastes best when allowed to rest.
**When properly cooled, wrap in parchment and cover with a piece of cloth and let it rest overnight (basically, 10 hours or more); this locks up the moisture, allowing the flavour and texture to develop even further. After unmoulding, keep the baking parchment attached to the bottom, it acts as a seal to retain moisture (I took it off my cake for the purpose of the video). It can remain at room temperature for a week to 10 days or more if properly kept in a cool, dark and dry place; to ensure it doesn’t dry/spoil, keep it wrapped in parchment and cloth, allowing it to breathe occasionally.
Further, it can be refrigerated for weeks – just enclose it in two layers of parchment and then double layer of cling wrap after it has cooled completely.
Music Credits:
(all downloaded from the site incomptech.com)
(all 3) Licensed under Creative Commons: By Attribution 3.0 License
Silent Night by @incompetech_kmac
Angels We Have Heard on High (piano) by @incompetech_kmac
Deck the halls A by @incompetech_kmac
Soaking the Dry Fruits | Super Moist Fruit Cake Recipe Part 1 | Holiday Favourites
With Christmas just about a month away, its time for us to soak the fruit for our super moist Fruit Cake recipe! These delicious dried fruits are soaked in alcohol and bring a ton of flavour to our Christmas Fruit Cake. Don't forget to tune in for next week's video to see it all come together!
Full Written Recipe -
#platinitwithwendy #fruitcake #goanfood
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Super MOIST Christmas Fruit Cake Recipe | Holiday Favourites
This super moist Christmas Fruit Cake is going to be the best recipe you've ever tasted! This Fruit Cake is loaded with dry fruits which are soaked in alcohol, super moist and bursting with flavour! This cake is a must have on your Christmas platter and will leave your family and friends wanting more!
Super Moist Christmas Fruit Cake Full Written Recipe (Part 2) -
Soaking Fruit Video Recipe (Part 1) -
Soaking Fruit Written Recipe (Part 1) -
#platinitwithwendy #fruitcake #goanfood
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Music Credits
Angels We Have Heard on High Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License