Informacja dotycząca plików cookies
Serwis wymaga plików cookies do prawidłowego działania strony. Korzystanie z serwisu bez zmiany ustawień dla plików cookies oznacza, że będą one zapisywane w pamięci urządzenia. Ustawienia te można zmieniać w przeglądarce internetowej.
Karydopita is a very popular nut cake in Greece seasoned with spicy spices and soaked in orange syrup. It is simple to do and does not require more culinary skills. In particular, its taste will appeal to nut devotees, because there is no shortage of them in this dough. The syrup, which is soaked, can be prepared in such a simple way as in the recipe below. However, if you care about a greater variety, you can think about adding cloves, cinnamon or lemon juice. If you are worried that, as with other Greek desserts, this cake will be too sweet, there is nothing to prevent you from slightly reducing the amount of sugar used in the recipe.
1. Sift together flour, baking powder and cinnamon and cloves.
2. In a metal bowl, grind butter with powdered sugar for a fairly uniform mass. Then gradually add one egg and cut them thoroughly before adding each one. After adding all the eggs, pour the sifted flour slowly and mix thoroughly. Finally, add the chopped nuts.
3. The proportions given in the recipe are enough for a plate measuring approximately 25 x 20 cm. We spread the form with grease and put it out with baking paper. Then, translate the pre-prepared mass to it and bake for 30 minutes in a preheated oven at 190 degrees. The dough should be hard.
4. While the cake is baking, prepare syrup. Juice squeezed out of oranges is poured into a measuring cup, and then made up to 150 ml with water. Dilute the diluted juice into a saucepan, add crystal sugar and add a peel from one orange. Heat it until the sugar dissolves, and then increase the heat to boil for another 6 minutes until the syrup begins to thick. After this time, the saucepans are put together from the fire and topped up with brandy.
5. After baking, leave the dough in the mold, and then densely pierce the top with a thin spike. We pour the warm syrup still hot, and then leave it in the form for at least 4 hours. During this time, the cake will completely cool down and absorb part of the syrup.
Καλή όρεξη!
For us, mandarin marmalade is the essence of sun and holidays. This is one of the tastiest and most aromatic citrus marmalades. The condensed taste of citrus flavored with a solid portion of sugar makes an ordinary sandwich with such marmalade unique and for a moment resembles southern flavors.
Glyka tou koutaliou is a Greek delicacy that means fruits (usually) made in very sweet syrup. Such delicacies sometimes offer taverns at the end of the main meal, it is also a popular addition to desserts. Trying them can be a real test of resistance to the Greek definition of sweets. On our website we have already given a way for cherries in syrup, and today we add a recipe for the preparation of cherries. We chose one of the simpler and less time-consuming recipes that we have been using successfully for several years.
Kourabiedes are Greek butter cookies traditionally baked on the occasion of Christmas and larger family celebrations. According to the legend, their characteristic crescent shape was used during the Turkish occupation as a reference to the Turkish flag. After Greece regained its independence, these cakes began to be formed into other shapes, most often round and flat.
Komentarze
Wypełnij poniższy formularz aby dodać komentarz
lub kliknij w poniższy link aby skorzystać z możliwosci komentowania przez facebooka:
https://www.facebook.com/crete.poland/posts/10152739204507551