I’m not a big fan of super-syrupy Greek desserts but this is one cake that requires a simple syrup to complete the moist yet gritty texture one gets in each bite.
Karydopita can be surely be found at a Greek bakery and you might have even been lucky enough to try a piece over at your Greek friend’s house.
In keeping with my goal to show you more of my sweet side, I’m sharing this wonderful family recipe.
There are three components to this cake: wet ingredients, dry ingredients and the syrup. The syrup measurements ask for 2 cups of water and sugar. If you’re going to serve this to a large group of guests and you know it’ll be eaten that day, stick with 2 cups. If however, this cake is just for the family and it might be laying around for the week, pump up the syrup amounts to 3 & 3 cups. The cake will absorb the syrup and stay moist for the week.
For this recipe and more, please purchase my cookbook Everything Mediterranean.
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