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Greek your "cupcake" :)

4/19/2015

Comments

 
I had an idea yesterday that I thought I would experiment with today.  Since the site is about putting a greek touch to your food, as the name implies, I thought well...why not trying to mold a famous greek dessert into a fancy, sort of, cupcake.  Now, I know that a lot of fuss has been made for cupcakes, and I personally like them as well, as I know also that to become an expert in making cupcakes requires lots of practice, especially when it comes to decorating them, but this is not your normal cupcake so bear with me and my experiment :)
My idea came form thinking what kind of dessert we should make and share with people.  We know that when someone thinks of a greek dessert the first thing that come to mind is the baklava.  It is the typical dessert that we, as well as as other mediterranean nations share and we get to fight about who came up with it first...something like who came first the chicken or the egg kinda thing.  So I thought no way...I'm not making baklava!  And then I thought of another dessert that falls under the category of what we call in Greece siropiasta (συροπιαστἀ), which means with added syrup.  Syrup is basically sugar with water boiled to make a syrup that can be thick or thin depending on what you are using it for.  The dessert I thought about translates from greek as walnut pie.  
Walnut pie has the texture of a cake but with the added syrup it become not as fluffy.  In Greece they put the mixture in deep trays, where they add the syrup after it is baked and place it in the fridge to cool down.  Then, they cut it in pieces and serve it by itself or with ice-cream.  It has a profound taste of walnuts that are not fully ground so you get to chew on them when you take a bite, but it also has an aroma from all the spices such as the cloves and cinnamon.  
So, I said, why not make small cupcakes out of the same mixture and garnish it with a sweet yogurt frosting?  Now my problem will be, I'm sure, how I will put the syrup on the cupcakes...But the way I'm thinking about it is not put too much syrup.  It will be different I'm sure but like I said it will not be the traditional walnut pie but a "cupcake".  So I'm thinking I will use a spoon and add the syrup slowly on the top...Let's see of what I will manage to do.  I will share the recipe with photos of course.  I will also post an update of how things turned out.  So...off to the kitchen I go...

Dia, Kostas and Tony



Update:
The cupcakes turned pretty good actually!  As I had predicted, it was difficult adding the syrup so I advise you to leave the cupcakes in the baking tray and add the syrup while they are in there.  This way you won't need to worry about making a syrupy mess everywhere :)  Enjoy!
And as always Kali Oreksi!

Dia, Kostas and Tony

The Greek "cupcake"

Picture
Ingredients:

For the cupcake:
  • 70g butter
  • 130g sugar
  • 80g walnuts 
  • 2 eggs
  • 110g breadcrumbs
  • 110g flour
  • 160ml milk
  • 4 tbs cognac
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 10g baking powder
  • 5g bicarbonate of soda

For the syrup:
  • 200g sugar
  • 150ml water
  • 2-3 drops of lemon juice

For the frosting:
  • 50g sweet condensed milk
  • 100g greek yogurt


for more information on how to make the Greek "Cupcake" please click here
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    ​The Greek cuisine

    Greek cuisine has a long tradition and its flavors change with the season and its geography. Greek cookery, historically a forerunner of Western cuisine, spread its culinary influence - via ancient Rome - throughout Europe and beyond. It has influences from the different people's cuisine the Greeks have interacted with over the centuries, as evidenced by several types of sweets and cooked foods.

    It was Archestratos in 320 B.C. who wrote the first cookbook in history. Greece has a culinary tradition of some 4,000 years. Ancient Greek cuisine was characterized by its frugality and was founded on the "Mediterranean triad": wheat, olive oil, and wine, with meat being rarely eaten and fish being more common. This trend in Greek diet continued in Roman and Ottoman times and changed only fairly recently when technological progress has made meat more available. Wine and olive oil have always been a central part of it and the spread of grapes and olive trees in the Mediterranean and further afield is correlated with Greek colonization.


    source Wikipedia
  • Greek Your Food Blog
  • Categories
    • Greek your starters... >
      • Eggplant salad
      • Egg Salad
      • Shrimp saganaki
      • Zucchini fritters
      • Pan fried meatballs
      • Drunk man's appetizer
      • Stuffed grape leaves
      • Fried cuttlefish & hummus
      • Chicken hearts & livers with petimezi
      • The Greek bruschetta
    • Greek your meats... >
      • Eggplant rolls with meat
      • Country lamb
      • BBQ with a Greek touch
      • Smyrna meatballs
      • Pork bely ribs
      • Pork shank with cabbage
    • Greek your fish... >
      • Married sardines with fava cream
      • Poached salmon with peas
      • Stratoula's Mackerel
      • Fish in lemon balm broth
    • Greek your seafood... >
      • Seafood pilaf
      • Cuttlefish plaki
    • Greek your soup... >
      • Magiritsa
      • Chicken soup
    • Greek your veggies... >
      • Green fava beans
      • Briam
      • Spanakorizo
      • Lahanorizo
      • Cracked wheat stuffed peppers
      • Gigantes plaki
    • Greek your salads... >
      • Mackerel - potato salad
      • The healthy slaw
      • Beetroot salad
    • Greek your Pasta >
      • Pastitsio
    • Greek your....π >
      • Eggplant Pie
      • Stuffed buns
      • Hilopites
      • Pumpkin pie
      • Bobota
    • Greek your sweets... >
      • Easter Cookies
      • Easter Bread
      • The Greek "Cupcake"
      • The Greek "Mille-feuille"
      • Cheese stuffed triangles drizzled with honey
      • Barbara
      • Melomakarona
  • About
  • Contact

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