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Preheat the oven to 325°F. Spray the interior of six 1/2-cup soufflé dishes with non-stick vegetable spray. Place the dishes on a parchment paper-lined baking sheet.
Karydopita (Greek: Καρυδόπιτα) is a Greek dessert cake made primarily from walnuts and covered in a sweet syrup. Its name is a compound word which derives from "karýdia" (Greek for walnuts) and "pita" (Greek for pie). [1] There are several variations of the dish, with unique ingredients used in both the syrup and cake.
Karydopita (καρυδόπιτα) A soft walnut cake flavoured with various spices. Kourkoubinia (κουρκουμπίνια) Small rounded sweets with syrup from Thessaloniki. Kormós (κορμός) Chocolate salami: Koulourakia (κουλουράκια) Butter or olive-oil cookies, typically baked for Easter. Kourabiedes (κουραμπιέδες)
Let the cake cool for 15 minutes before running a knife around the edges to release it from the pan. Use the parchment to lift the cake out of the pan and onto a wire rack.
In Greece the word pita means "pastry" and is usually used for various cakes and pastries like spanakopita (spinach pie) and karydopita (walnut cake) unrelated to the English language "pita" flatbread. [32] Traditional breads in Greek cuisine are leavened loaves, [33] such as the round καρβέλι karvéli or the oblong φραντζόλα ...
Preheat the oven to 325°. Butter and flour a 9-inch springform pan. In a food processor, pulse the walnuts with a pinch of the sugar until very finely ground.
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Using a spatula, carefully fold egg whites into cake batter. Pour into prepared pan and bake at 350F for 45-50 minutes. Let the cake cool for about 30 minutes. Run a butter knife around the sides. Place a serving plate on top of the pan, flip it over shaking it slightly. Remove the pan.