Walnut and sultana cake recipe (Karidopita)

Instructions

• Separate egg whites and egg yolks.
• Add half baking powder to walnut mixture and flour mixture.
• Using a hand mixer combine egg whites and salt on high a high speed. Egg whites will turn into a meringue.
• Continue mixing until eggs begin to thicken and place in a clean bowl.
• In the mixing bowl add softened butter and sugar and mix on medium speed until sugar dilutes.
• Add egg yolks, mixing through thoroughly.
• Once the mixture has combined, add half egg white meringue mixture and continue to mix on a low speed.
• Add half of the walnut mixture, mixing through thoroughly before adding cinnamon, clove and nutmeg ground powder to the mixture.
• Allow mixture to combine thoroughly on low speed.
• Slowly combine the flour into the wet mixture.
• Add 1 shot brandy to the mixture.
• Allow mixture to combine thoroughly on low speed.
• Add the rest of the walnut mixture, combining through thoroughly.
• Gently fold through the rest of the egg white meringue mixture and sultanas through thoroughly.
• Using olive oil, grease the cake tin horoughly and add cake mixture.
• Bake for 40 minutes at 160 C.
• In a shallow pot over high heat, add 2 cups of water, 1 cup white sugar, 1 cinnamon stick, 2 cloves and juice of 1 orange.
• Reduce syrup, occasionally stirring (syrup should thicken).
• Allow Syrup to cool.
• Apply Syrup over cooled cake ensuring syrup is spread evenly over the cake.