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Karidopitta - Honey Cake with Nuts




Source of Recipe


The Diverse Israeli Table


List of Ingredients




225 gr. very fine sugar
1/2 cup honey
juice of 1 lemon
1 tsp. ground cinnamon
225 gr. flour, sifted (use a gf blend incorporating sweet rice)
1 tsp. baking powder
225 gr. walnuts, chopped
1/4 cup cf margarine, softened
4 eggs, separated, at room temperature


Recipe



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 a medium oven 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.

BL's notes: According to Alton Brown, it's best to weigh your dry ingredients on a food scale, but if you don't have one, 225 gr. would be about a "scant" cup.