Greek Syrup Cake Recipes
KARITHOPITA (GREEK WALNUT CAKE)
This is my mom's specialty and she makes it for all holidays. It is a rich, dark, spicy cake that has been soaked in a syrup and is best served with a dollop of whipped cream.
Provided by evelynathens
Categories Dessert
Time 1h25m
Yield 12-15 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F; butter and flour a 13 x 9 baking pan.
- In a bowl combine the walnuts, cinnamon, cloves, allspice, breadcrumbs, flour, and baking powder.
- In a small glass, dilute the soda with the cognac.
- Beat the egg whites in a bowl until stiff peaks form.
- In a large bowl mixing bowl, cream the butter with the sugar and then add the eggs yolks; mix in the soda with the cognac, and add the milk and the walnut mixture, beating until well combined; fold in 1/4 of the beaten egg whites to lighten batter, then carefully fold in the rest; it is ok if a few white streaks show in the batter; spread into the prepared baking pan.
- Bake for 45-60 minutes, or until the cake tests done. Cool cake completely (it is very important that the cake is cooled before pouring on hot syrup because otherwise it will turn mushy).
- For the syrup: Mix all the ingredients together in a medium saucepan; bring it to a boil and boil for 5-7 minutes; remove cinnamon stick and pour hot syrup over cooled cake; let the cake cool completely (from the addition of the hot syrup) before serving.
GREEK HONEY CAKE
A Greek cake that tastes a little like the much more complicated Greek dessert, baklava. Posted for ZWT #6.
Provided by CaliforniaJan
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Combine the flour, baking powder, salt, cinnamon and orange rind. Set aside.
- In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the walnuts.
- Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 15 minutes, then cut into diamond shapes. Pour honey syrup over the cake.
- For the Honey Syrup: In a saucepan, combine honey, 1 cup sugar and water. Bring to a simmer and cook 5 minutes. Stir in lemon juice, bring to a boil and cook for 2 minutes.
Nutrition Facts : Calories 424.1, Fat 19.4, SaturatedFat 8.4, Cholesterol 77.7, Sodium 217.7, Carbohydrate 62.4, Fiber 1.1, Sugar 52.7, Protein 4.5
GREEK HONEY CAKE
Very moist cake, often found at Greek food festivals.
Provided by Jan O'Leary Merzlak
Categories World Cuisine Recipes European Greek
Time 1h10m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Combine the flour, baking powder, salt, cinnamon and orange rind. Set aside.
- In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the walnuts.
- Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 15 minutes, then cut into diamond shapes. Pour honey syrup over the cake.
- For the Honey Syrup: In a saucepan, combine honey, 1 cup sugar and water. Bring to a simmer and cook 5 minutes. Stir in lemon juice, bring to a boil and cook for 2 minutes.
Nutrition Facts : Calories 423.3 calories, Carbohydrate 62.3 g, Cholesterol 77.4 mg, Fat 19.3 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 8.4 g, Sodium 196.3 mg, Sugar 53 g
PORTOKALOPITA (GREEK ORANGE PHYLLO CAKE)
Portokalopita is a deliciously different cake, and a must-try for anyone who is afraid of phyllo. Why? Because here the phyllo is shredded to bits - the messier the better! The gorgeous orange and cinnamon syrup ensures this cake stays beautifully moist.
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes European Greek
Time 2h25m
Yield 12
Number Of Ingredients 11
Steps:
- Combine 2 cups sugar, water, and cinnamon in a saucepan over medium-high heat. Squeeze in orange juice and add juiced halves. Bring to a boil and boil vigorously for 8 minutes. Remove from heat and allow to cool while you prepare the cake.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with some olive oil.
- Remove phyllo sheets from the package. Tear each sheet roughly into shreds and pile up in the baking pan. Let shredded phyllo dry out a little while you prepare the remaining ingredients. Cut 1 orange in half, and slice 1 half into very thin half-moons to garnish the cake. Zest and juice the remaining 2 1/2 oranges.
- Combine orange juice, orange zest, eggs, yogurt, olive oil, 1/2 cup sugar, and baking powder in a blender or food processor. Blend together on high speed until frothy, about 2 minutes. Pour orange and egg mixture over the shredded phyllo in the baking pan. Stir everything together gently to ensure that the egg mixture is evenly distributed. Garnish top of the cake with the orange slices.
- Bake in the preheated oven until the top is golden and the filling set, about 45 minutes. Remove from the oven and immediately pour the cooled syrup over the hot cake. Set aside for at least 1 hour, until most of the syrup has soaked in. Slice into squares and serve.
Nutrition Facts : Calories 465.4 calories, Carbohydrate 67.7 g, Cholesterol 81.3 mg, Fat 19.5 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 3.9 g, Sodium 305.4 mg, Sugar 46.7 g
GREEK SYRUP CAKE
I got this wonderful recipe from my grandmother who is not Greek but was stationed in greece during her military years.
Provided by R.Rowand
Categories Dessert
Time 45m
Yield 1 cake, 6 serving(s)
Number Of Ingredients 10
Steps:
- Combined water 1 1/2 c sugar 1 tsp vanilla and lemon juice boil for 10 minutes; cool and set aside.
- Cream butter and 1 c sugar, add one egg at a time beating after each addition. Add flour, baking powder and salt; beat well then add vanilla and walnuts.
- Bake in an 8-inch square pan 30 minutes on 350°.
- As soon as cake is taken from the oven, pour cooled syrup over the cake.
Nutrition Facts : Calories 647.2, Fat 23.9, SaturatedFat 7.1, Cholesterol 161.3, Sodium 551.8, Carbohydrate 102.5, Fiber 1.9, Sugar 84.3, Protein 9.4
GREEK YOGHURT CAKE
This is really a great cake. For some reason, I'm partial to it cold, straight out of the fridge, with a glass of ice-cold milk.
Provided by evelynathens
Categories Dessert
Time 1h40m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 19
Steps:
- Boil all of syrup ingredients together first to make syrup (10 minutes- remove zest).
- It must be cool before being poured onto hot cake.
- Beat butter with 1 1/2 cups sugar till creamy and light-coloured (about 5 minutes).
- Add yolks, peel, extract and brandy and beat until pale and thick.
- Sift dry ingredients and add alternately to the creamed mixture with the yoghurt.
- Beat whites until stiff and glossy.
- Fold into batter mixture along with almonds.
- Pour into a buttered 13 x 9 x 2" baking dish and bake at 350F for 60-70 minutes or until done.
- Check cake after about 25 minutes of baking. If the colour is already dark enough (as is the case for me), cover with a piece of aluminum foil and continue baking.
- Pour cooled syrup over hot cake and allow cake to cool completely.
- Cut into diamond-shaped pieces and serve.
Nutrition Facts : Calories 923.1, Fat 35.5, SaturatedFat 16.4, Cholesterol 185.5, Sodium 437.9, Carbohydrate 139.7, Fiber 3, Sugar 106.2, Protein 12.5
KARITHOPASTA - GREEK WALNUT SYRUP CAKE
This is a variation on a popular Greek dessert which is a firm baked cake covered with sugar syrup. The syrup is allowed to seep into the cake for a few hours (preferably overnight) and it sweetens and moistens it. Note that this recipe uses breadcrumbs instead of flour and is useful when you want to bake something but have run out of flour.
Provided by joanna_giselle
Categories Dessert
Time 55m
Yield 24 small servings
Number Of Ingredients 16
Steps:
- Grease a 22cm by 35 cm pan with butter or margarine. Do not line with baking paper or use non-stick sprays.
- Beat butter in a medium bowl until softened and add sugar beating until light and fluffy.
- In a separate bowl combine breadcrumbs, spices and baking powder.
- Add eggs one at a time to the butter mixture, beating well after each addition and then the liqueur.
- Add dry ingredients to butter mixture and beat until combined.
- Finally add the walnuts and beat until just combined.
- Tip into baking pan and smooth evenly over bottom.
- Bake on the bottom rack of the oven at 200c for 30-35 minutes depending on how hot your oven is.
- Test cake by inserting skewer and allow to cool until room temperature.
- While cake is cooling add ingredients for syrup into a small saucepan, except for vanilla essence.
- Boil for 5 minutes at medium heat. Then take off heat and add the vanilla essence if desired.
- Pour hot syrup over cooled cake. Start by ladling slowly from one end to another and gently tip remaining syrup over cake trying to be as even as possible.
- Allow cake to soak syrup for a few hours. It is best if it soaks overnight.
- Cut cake into diamonds to serve with a swirl of whipped sweetened cream (I add a bit of vanilla essence or liqueur to the cream) and flaked chocolate.
- Note: It is beat to start with all ingredients at room temperature to avoid butter curdling when eggs are added.
Nutrition Facts : Calories 254.9, Fat 13.1, SaturatedFat 6, Cholesterol 66.3, Sodium 178.6, Carbohydrate 24.1, Fiber 0.8, Sugar 17.4, Protein 3.4
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