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Karydopita

Yield: 24 servings Ka

Ingredients:

• 3 c Water 1 ts Vanilla extract
• 4 c Granulated sugar 1/2 ts Baking soda
• 1 Orange or lemon; peel only 6 oz Zwieback; crushed fine
• 2 Whole cloves 1 lb Walnuts; coarsely chopped
• 18 Eggs; separated 1 ts Ground cinnamon Combine the water
• 2 1/2 cups of the sugar

Instructions:

orange or lemon peel and cloves in a saucepan and boil for 10 minutes. Remove the peel and cloves and cool. Meanwhile using an electric mixer beat the egg yolks until light and lemon colored and gradually add the remaining 1 1/2 cups sugar. In a separate bowl mix the Cognac vanilla extract and baking soda and slowly add to the yolks and sugar. Combine zwieback walnuts and cinnamon and gradually add to the batter mixing on low speed. Meanwhile beat the egg whites until soft peaks form. Slowly fold into the cake batter then pour into a greased 15 1/2" x 11" x 2" baking pan. Bake in a 350 degree oven for 30 minutes or until a deep chestnut color. Remove from the oven and set on a wire rack. Spoon the cooled syrup over the cake and allow it to cool in the pan. Cut into traditional diamond shapes according to desired size. From "The Food of Greece" by Vilma Liacouras Chantiles Avenel Books New York. Cutting Diagram: ___________________________________ |_\___\___\___\___\___\___\___\___| |___\___\___\___\___\___\___\___\_| |_\___\___\___\___\___\___\___\___| |___\___\___\___\___\___\___\___\_| |_\___\___\___\___\___\___\___\___ Typed for you by Karen Mintzias

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