Karidopita (Greek Walnut Cake with Orange Syrup)

Cake

• 200 g Unsalted butter, softened
• 200 g Caster sugar
• 1 large Orange
• 4 Egg, room temperature
• 2 tsp Vanilla extract
• 220 g Plain flour
• 2 tsp Baking powder
• 2 tsp Ground cinnamon
• 1 tsp Fine sea salt
• 200 g Walnuts

Syrup

• 250 g Caster sugar
• 1 large Orange
• ½ tsp Ground cinnamon
• 60 ml Brandy

1. Heat the oven to 170°C (340°F). Grease a cake pan (about 23 x 33 cm) with a little of the butter and set aside.
2. Finely grate the zest from both oranges, then juice them. Keep the cake orange separate from the syrup orange so you can measure the juice as you go.
3. Roughly chop the walnuts so you have a mix of small pieces and a few larger bits. This gives the cake a better texture once soaked.
4. In a mixing bowl, beat the butter and the cake caster sugar until pale and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract, the cake orange zest, and 60 ml of the cake orange juice.
5. Whisk together the plain flour, baking powder, ground cinnamon, and fine sea salt. Fold the dry ingredients into the bowl, then fold in the walnuts just until evenly combined.
6. Scrape the batter into the prepared pan and level the top. Bake for 35 to 45 minutes, until deep golden and a skewer inserted in the centre comes out clean.
7. When the cake is nearly done, make the syrup: put the syrup caster sugar in a saucepan with 250 ml water, the syrup orange zest, the syrup orange juice, and the ground cinnamon. Bring to a simmer and cook for 6 to 8 minutes, until the sugar is fully dissolved and the syrup looks slightly thickened.
8. Take the syrup off the heat and stir in the brandy. Let it stand for 2 minutes so it stops bubbling vigorously.
9. Set the hot cake (still in the pan) on a cooling rack and prick it all over with a skewer. Slowly ladle the warm syrup over the cake, letting it soak in between additions.
10. Leave the cake at room temperature until the syrup is fully absorbed and the cake is cool. Slice into neat pieces to serve.

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