A classic cake which tastes of gingerbread and happiness
There is something so old-fashioned about an upside-down cake; whenever we make this dessert we feel that we should wear long, flowery dresses with embroidered aprons and then serve it with Salada in vintage tea cups and conversation about good books and family values. We’re not actually sure when the first upside-down cake was made, but we’re pretty sure it was a long time ago and that it created quite a happy commotion.
A traditional syrup cake full of walnuts and spices
We almost faked it here. We were tempted to change this recipe, in order to reflect what we know to be the correct way to bake. One of us is a pretty avid baker, and has spent years perusing pastry books, taking classes, and working towards making the perfect croquembouche and pastry dough. That same one of us is also a scientist, and acknowledges that baking…is a science. And then, we bake with our parents. Although you very graciously accepted our parents’ milopita recipe, posted exactly as it was baked (meaning…illogically), we wondered, would you accept another hodgepodge dessert? We were worried. So we considered telling you that our parents sifted the flour, baking powder and ground spices together, that they mixed the wet ingredients together using a stand mixer before the wet and dry components were combined, you know… to reflect what actual baking books tell you to do. But, we chose not to. Mia Kouppa is all about keeping it real folks! Besides, their almost nonsensical way of baking works beautifully – their desserts, including this karydopita, are always delectable, and perfectly composed.