Karidopitta

Karidopitta

 submitted by dave
from Chicago, IL

225 gm very fine sugar
1/2 cup honey
juice of 1 lemon
1 tsp ground cinnamon
225 gm flour, sifted
1 tsp baking powder
225 gm walnuts, chopped
1/4 cup butter softened
4 eggs, separated, at room temperature

In a small saucepan heat 3/4 cup of water and in this dissolve half the
sugar.  Bring to a boil and simmer for 5 minutes, stirring regularly. Stir
in the honey, lemon juice and half of the cinnamon and simmer, stirring
for 5 minutes longer. Remove from the flame and let cool for 1/2 hour.  
In a mixing bowl combine the flour, baking powder, half the nuts and the
remaining cinnamon. In another bowl cream together the butter and
remaining sugar until light in color. To this mixture add the egg yolks,
one at a time, beating well. Beat in the walnut mixture. In yet another
bowl beat the egg whites stiff and gently fold these into the nut and
flour mixture. Transfer to a well greased baking tin about 8" (20 cm)  
square, sprinkle the top with the remaining nuts and bake in an oven that
has been preheated to 180 degrees Celsius until a wooden toothpick placed
in the center comes out clean (about 50 minutes). Remove the cake from the
oven and cut into square or diamond portions in the baking tin. Pour the
cooled syrup over and let stand, covered, overnight. Serve at room
temperature.


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