Gluten Free Karidopita-Walnut Cake

Name: Gluten Free Karidopita-Walnut Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 slices
Ingredients: 300 g walnuts; 100 g almond meal; 3 teaspoon ground cinnamon; ¼ teaspoon cloves; 3 teaspoon baking powder; 1 pinch salt; orange; 4 egg; 125 ml honey; 60 ml orange juice; 60 ml butter; 1 teaspoon vanilla extract; 1 tablespoon brandy; 60 ml honey; 60 ml water; 1 teaspoon vanilla extract; 2 tablespoon coconut sugar; orange

User Reviews

4.2

14 reviews

Good

Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Servings
8 slices
Calories
496 kcal
Course
Dessert
Cuisine
Greek

Gluten Free Karidopita-Walnut Cake

Elizabeth Reed

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This classic Greek– "karidopita" - walnut cake receives a gluten-free makeover. I think I may prefer it to the original. I'm sure you'll love it too.

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Ingredients

Servings

DRY INGREDIENTS:

300 g walnuts shelled
100 g almond meal
3 teaspoon ground cinnamon
¼ teaspoon cloves ground
3 teaspoon baking powder
1 pinch salt
orange zest of 1

WET INGREDIENTS:

4 egg
125 ml honey
60 ml orange juice freshly squeezed
60 ml butter melted
1 teaspoon vanilla extract
1 tablespoon brandy or cognac

HONEY SYRUP:

60 ml honey
60 ml water
1 teaspoon vanilla extract

FOR THE TOPPING:

2 tablespoon coconut sugar
orange zest of 1

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Instructions

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Preheat your oven to 170 deg C and line and grease an 18cm baking tin with baking paper. Prepare the honey syrup by mixing the honey, water and vanilla in a small pot over medium-high heat. Allow to come to a boil and cook for 2-3 mins until reduced slightly. Set aside to cool completely.
Place your walnuts in a food processor and grind them into a "semi-fine"" meal. There should be a mixture of fine and coarse bits. Place this in a large bowl and to that add the almond meal, cinnamon, cloves, baking powder, salt and orange zest. Stir to combine.
In a separate bowl or large jug mix the eggs, honey, orange juice, ghee, vanilla and cognac or brandy. Mix well and pour into the walnut mixture. Stir to form a batter and pour into the baking tin.
Cook the cake for 45-50 mins or until a skewer inserted into the centre of the cake is clean. Allow the cake to rest for 10 mins in the tin before inverting onto a plate. Pierce the cake with a skewer to make several holes on the top and pour over the cooled honey syrup.
Allow to cool completely before sprinkling with coconut sugar and orange zest.

Notes

If you find the cake is browning too quickly cover with foil halfway (around the 30min mark) during the baking process. A serving of double cream would be perfect with this!