An old fashioned recipe.
Greek walnut cake or Karudopita in Greek, where pita means pie. So it’s exact translation would be something like walnut pie. It’s like a sponge cake, or like a soft moist pudding. It’s full of walnuts and like most Greek desserts full of syrup. As for the recipe, other than a few alterations of mine, I will have to give credit to a very old Greek cookbook. The creator isn’t stated but I thank him (a lot) anyway.
Breadcrumbs make the difference.
If you go to the ingredients and instructions of this recipe, you will stumble upon breadcrumbs as an ingredient. Weirdly after a few times of using them in some dessert recipes, I came to the conclusion that: they make these desserts amazingly delicious.
So I went on and added them to my Greek chocolate pie recipe too (which is also a cake). It gave it a unique flavor. Like that little bit of something that when you take a bite, you fall in love with it, without knowing why…(Like real love I guess) E hm back to our walnut pie/pudding/cake whatever…
What you can do with it…
Wanna know why it’s brownish? That’s due to cinnamon and ground cloves. Now because of its spicy flavors and also the use of brandy, it can be served as a nice Christmas dessert. It goes perfectly, with a scoop of vanilla ice cream.
I served it with a bit of freshly beaten meringue. I love its airy texture in combination with this dessert. This recipe gives an adequate amount of servings, about 20 out of an 11-inch pan. If you think they are a bit too much no worries. You may keep it in the fridge for even a week. Because of its syrup it won’t spoil. Although I don’t think it will last a week after you try it.