Greek Food, Cooking and Recipe Community

Walnut cake fell apart - help!

1 - 4 of 4 Posts
D

dimi_pat

Active member
I found an old recipe for Greek walnut cake in my family's recipe files. Something had spilled on it, it was written in pencil, and I couldn't read the writing that well. So, I cross referenced the recipe with recipes I found online.

Well, the cake didn't hold together. It was crumbly and completely fell apart when I put my fork through it.

Although I would like to know why, I think my best way out of this situation is to try again with a foolproof recipe I know WON'T fall apart, and then maybe I can reverse engineer what happened and rewrite my family recipe! Any suggestions?
 
I too am curious to why your Karthopita -walnut cake crumbled.
Many things can cause a karithopita to come out crumbly. However, it’s usually an issue of too much flour, too little fat, or or under mixing of the sugar and eggs (at least 8-10 min). Also some other problems include overbaking, using the wrong type of flour, or using an un-calibrated oven.
And last but not least , the opening of the oven while baking.
 
PemiKanavos said:
I too am curious to why your Karthopita -walnut cake crumbled.
Many things can cause a karithopita to come out crumbly. However, it’s usually an issue of too much flour, too little fat, or or under mixing of the sugar and eggs (at least 8-10 min). Also some other problems include overbaking, using the wrong type of flour, or using an un-calibrated oven.
And last but not least , the opening of the oven while baking.
Click to expand...
I think it might be too little fat and a bit too much flour - I will try some tweaks and check back in. Thank you, Pemi!
 
So, have you considered that maybe the dough was too dry? I suggest finding a recipe that you know is foolproof and making that, and then comparing notes with your own family recipe. It's possible that you can't fully read the old recipe?
 
1 - 4 of 4 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?

My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top