Gluten Free Karidopita Cake

Ever since my travel adventures to Greece I’ve fallen in love with the freshness and taste of Greek food and desserts. I searched high and low to find this delicious and very nutty gluten-free cake recipe.Every bite reminds me of my Greek holiday! #takemeback
Photo credit: Souvlaki for the Soul
 

GLUTEN FREE KARIDOPITA RECIPE
Serves 8
Beautiful gluten free cake that is full of nuttiness and honey!
Write a review
Print
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Dry Ingredients
  1. 300g whole walnuts, shelled
  2. 100g almond meal
  3. 3 tsp ground cinnamon
  4. 1/4 tsp ground cloves
  5. 3 tsp baking powder
  6. pinch salt
  7. zest of 1 orange
Wet Ingredients
  1. 4 eggs
  2. 125ml honey
  3. juice of half an orange
  4. 60ml ghee, melted
  5. 1 tsp vanilla extract
  6. 1 tbsp brandy or cognac
Honey Syrup
  1. 60ml honey
  2. 60ml water
  3. 1 tsp vanilla extract
For the Topping
  1. 1-2 tbsp coconut sugar
  2. zest of half an orange
Instructions
  1. Preheat your oven to 170 deg C and line and grease an 18cm baking tin with baking paper. Prepare the honey syrup by mixing the honey, water and vanilla in a small pot over a medium high heat. Allow to come to a boil and cook for 2-3 mins until reduced slightly. Set aside to cool completely.
  2. Place your walnuts in a food processor and grind them into a "semi-fine"" meal. There should be a mixture of fine and coarse bits. Place this in a large bowl and to that add the almond meal, cinnamon, cloves, baking powder, salt and orange zest. Stir to combine.
  3. In a separate bowl or large jug mix the eggs, honey, orange juice, ghee, vanilla and cognac or brandy. Mix well and pour into the walnut mixture. Stir to form a batter and pour into baking tin.
  4. Cook the cake for 45-50 mins or until a skewer inserted into the centre of the cake is clean. Allow the cake to rest for 10 mins in the tin before inverting onto a plate. Pierece the cake withe skewer to make a number of holes on the top and pour over the cooled honey syrup.
  5. 5.Allow to cool completely before sprinkling with coconut sugar and orange zest.
Notes
  1. If you find the cake is browning too quickly cover with foil halfway (around the 30min mark) during the baking process.
  2. A serving of double cream or ice cream would be perfect with this!
Adapted from Souvlaki for the Soul
Adapted from Souvlaki for the Soul
Bake you smile http://bakeyousmile.com/