That said, the recipe didn't come together quite as I had expected. The first step was easy enough -- I made a sort of caramelized syrup from sugar, honey, water, and fresh lemon juice. Heat this over the stove until it has condensed into a thick syrup, and then stick it in the refrigerator to chill until the rest of the cake is prepared.
The cake itself proved less easy; I combined the traditional cake ingredients -- flour, sugar, and baking powder, and added in cinnamon and cloves. Since this is a lenten recipe, it doesn't have eggs, so instead a combination of olive oil, orange juice, and brandy mixed with baking soda make up for the liquid ingredients.
Next in are chopped walnuts, bread crumbs, and orange zest (actually I used clementine zest -- that counts, right?), and then pour the batter into a spring form pan.
There was nowhere near enough batter to fill the pan to a normal level -- I only had about an inch of batter at the bottom of the pan.
I cooked it for about half the time the recipe called for -- 30 minutes -- and it was definitely ready to be taken out by then. My syrup hadn't really chilled in that amount of time, so I couldn't really pour it over the cake. I scraped it out of the bowl and onto the cake in a sort of unkempt fashion.
The apricot topping is just apricot jam melted over the stove with a little bit of water, and then poured over the entire cake.
This is delicious, but also incredibly difficult to eat. The layer of syrup underneath the apricot made a sticky hard mess that is difficult to cut and gets stuck in your teeth. Delicious, yes, but next time I might leave that layer out.
lemon -- $.69
walnuts -- $2.97
apricot jelly -- $3.50
Total Cost of Karydopita Nistisimi: $7.17
($.90 per serving)