Light, syrupy, fully walnut dessert! A very easy, flourless recipe that will always succeed perfectly. Beware it is highly addictive!
Separate the eggs into whites and yolks in two bowls.
Beat the egg whites into a meringue and set aside.
Beat the yolks well with the sugar until the sugar melts.
Then add breadcrumbs, baking powder, cinnamon powder and vanilla extract one by one and mix them well.
Add the walnuts to this mixture and mix lightly.
At the end, slowly add the meringue little by little and mix lightly with a maryse spatula so that everything is combined together.
Butter a 25X30cm/ 10X12“ inches pan and sprinkle with some breadcrumbs.
Pour in the mixture evenly. The texture is like a cake but a little more liquidy, so with a maryse spatula we easily spread it all over the pan.
Bake at 180°C/350°F at fan oven for about 35 minutes.
While the dessert is baking, we make the light syrup.
Pour the water, sugar and lemon peel in a saucepan and let it boil for a few minutes. (This syrup becomes lighter than regular syrups.)
When the syrup is ready, add the cognac or ouzo and turn off the fire.
When the walnut pie - karidopita is baked, take it out of the oven and cut it into pieces. From my mother I inherited to cut all these sweets with syrup in the shape of a diamond (rhombus).
Pour the syrup slowly over the entire surface of our walnut pie - karidopita with a ladle.
Let it absorb and cool well before serving. At least 2 hours.
Optionally decorate with a piece of walnut in the center of each piece.
Servings 0