Rosh Hashanah recipe: tishpishti

Updated: Jan 7

This is a Greek / Turkish Walnut cake, known by the Greeks as Karidopita or by others by the Ottoman name as Tishpishti.


The recipe was given to me by my Grandmother Ellie, after whom I am named. It is a typical Sephardi / Mediterranean cake and for Rosh Hashanah it is perfect as it is very sweet. It's beautiful to have it with a bitter Turkish or Greek coffee on the side.


Rosh Hashanah Recipe: Tishpishti

Ingredients:

1 cup Butter (can substitute with sunflower oil, walnut oil or parve margarine) 1 cup Caster sugar 4 eggs 1 cup Semolina 1 cup cake flour 1 teaspoon baking powder 1 teaspoon ground cinnamon A pinch of ground cloves 1 tablespoon orange rind 1/2 cup Milk or any plant based milk 2 cups chopped roasted walnuts

Syrup 2 cups sugar 2 cups water 1 tablespoon orange blossom water 1 tablespoon lemon rind



Method:

Use an electric mixer to mix the sugar and butter; mix at medium-high speed until smooth and creamy.

Separate the eggs and add the egg yolks, one at a time until combined.

Add the orange zest and mix gently until blended in.

Add the chopped walnut, the cinnamon & cloves, and baking powder.

Next, add the flour, semolina and liquid.

Place the egg whites into the bowl of the electric mixer, along with a pinch of salt beat until it forms glossy peaks.

With a spatula, fold the meringues slowly into the mixture.

Grease the bottom and the sides of a round baking tray, approx 30cm diameter and bake in a preheated oven at 170C, for about 35 minutes, until nicely coloured on the outside and baked through. While baking, prepare the syrup. Add all the ingredients for the syrup into a pot (sugar, water, lemon rind), and mix until the sugar has dissolved. Then bring to boil and simmer for 5 minutes.

When the cake is cooked, allow to cool and then cut the cake into pieces (do not remove from the baking pan). While the syrup is still hot, slowly ladle the hot syrup over the cake, allowing time for each ladle of syrup to be absorbed. Let it cool down for a while, before serving. Decorate with rose petals and icing sugar.

This walnut cake is ideally served cold with some vanilla ice cream aside. Enjoy!!


Variation:

Instead of blending the walnuts into the batter, roast them and sprinkle of top of the cake before pouring the syrup over.




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