Gluten-Free Greek Walnut Cake (Karidopita)

Buy Gluten-Free Flour Here: https://amzn.to/3twmMUx (affiliate link)

Get the recipe here: https://www.dimitrasdishes.com/gluten-free-karidopita-greek-walnut-cake/
Ingredients
For the Syrup:

1 cup granulated sugar
5-6 whole cloves
1 cinnamon stick
1 cup water
1/2 cup honey
1 teaspoon vanilla extract
For the Cake:

1 cup (140g) King Arthur Gluten-free Flour
1 and 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 eggs at room temperature
1/2 cup (110g) granulated sugar
1/2 cup olive oil
1/2 cup milk at room temperature
1 teaspoon pure vanilla extract
1 cup ground walnuts plus 1 tablespoon flour
For the topping:

1/2 cup ground walnuts
1/2 teaspoon ground cinnamon
confectioner's sugar
Instructions
Preheat the oven to 350 F, 180 C.

Grease an 8-inch baking pan with oil or cooking spray.

Make the syrup: Combine the sugar, water, cinamon, and cloves in a small saucepan. Bring the mixture to a boil and as soon as the sugar has dissolved remove the pan from the heat and add the honey and vanilla. Stir together and set aside to cool completely.

Make the cake:

Combine the flour, cinnamon, ground clove, baking powder, and baking soda together in a bowl. Whisk together and set aside.

In the bowl of a tabletop mixer that has been fitted with the whisk attachment, combine the eggs and sugar along with the vanilla extract. Whisk together on high speed until thick and fluffy. About 3-4 minutes.

Add the olive oil and mil and whisk together. Add the flour mixture and whisk together until just combined.

Toss the walnuts together with the tablespoon of flour and add to the batter. Whisk together until incorporated. Pour the batter into the prepared pan.

Bake on the center rack of the preheated oven for 30-35 minutes or until a toothpick that has been inserted into the center of the cake comes out clean.

Poke the cake all around with a toothpick and pour the cooled syrup over the cake.

Allow the cake to cool completely. About an hour.

To make the topping, combine the walnuts with the cinnamon and toss together. Sprinkle the mixture over the cake and dust with confectioner's sugar. Cut into serving slices and serve with Greek coffee. Kali Orexi!

Notes
The cake can be stored in an airtight container in the refrigerator for up to a week.

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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