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    Home » Greek Recipes » Greek Dessert Recipes » Greek Walnut Cake (Karydopita)

    Published: Dec 23, 2016 · Updated: Nov 6, 2022 This post may contain affiliate links

    Greek Walnut Cake (Karydopita)

      986 

    Jump to Recipe Print Recipe
    Walnut Cake Recipe
    Walnut Sponge Cake

    When we make desserts in Greece we have the tendency to cook for a crowd. Especially when we're talking oven-baked desserts that are drizzled with syrup. Take for example The Classic Greek Baklava, or Ekmek (you just HAVE TO try this one).

    I don't know if it's because we have a sweet tooth (they're really sweet and syrupy) or because they were mostly served on celebrations and gatherings. If you have seen my Big Fat Greek Wedding than you surely understand what a Greek celebration or gathering means!

    Whatever the reason, the portions are plenty and crowd-pleasing. And if you're looking for a dessert to serve to a crowd, (+ also happen to be a fan of cinnamon + syrup coated sweets, you'll definitely love Greek desserts). You'll find plenty of those over at my Greek Dessert Recipes.

    Greek Walnut Cake
    Greek Walnut Cake

    What's A Greek Walnut Cake?

    In Greece, we call it Karydopita and it's pronounced more like Kari-th-o-pita. It's a syrup-soaked sponge cake, spiced with cinnamon, ground cloves, and brandy, and loaded with chopped walnuts (inside and on top).

    In other words, it's full of what I call Christmas-y flavor because it reminds me so much of our Traditional Christmas Melomakarona -Honey Cookies (and yes, they're also covered in syrup!).

    Karydopita

    Karithopita is an old fashioned cake recipe, that's made with margarine and breadcrumbs. Oh yes, I did say breadcrumbs. I have come across this ingredient in some other old Greek dessert recipes as well. From my own personal experience, I believe they have a better absorbing quality (for syrup) than plain flour. Just make sure you use finely powdered breadcrumbs.

    How To Make Karithopita

    You basically make a cake using your electric mixer and once it's baked and comes out of the oven you pour the hot syrup on top.

    Now as for the syrup, a few things to keep in mind when making it...

    You may stir by using a wooden spoon. But up to the point that it starts to boil. If you stir while the syrup is boiling, you run the risk of the syrup becoming all sugary (lumpy let's say).

    Add a few drops of freshly squeezed lemon (like the recipe instructs) since this helps to prevent this from happening.

    Always use perfectly clean utensils when making syrup. Anything that comes to contact with it may again lead to it becoming sugary. Just like when making meringue everything has to be perfectly clean.

    Now I hope I didn't scare you with all these don'ts. Making syrup is as simple as adding sugar and water and boiling it for 5 minutes. It's a piece of cake if you know what not to do...

    Karithopita
    Karithopita

    Toppings And Coatings

    You can simply drizzle with some chopped walnuts and keep it Traditional Greek (like I did) or you can spice things up and add one of the following:

    • Coat it with Chocolate Ganache. Use dark chocolate like 70% cocoa for the perfect contrast to the sweetness of the syrup.
    • Or top it with this Espresso Buttercream Frosting.

    Pan Size And Portions

    To make this Walnut Cake I used a 26x36cm / 11x15 inch rectangle pan. This pan yields 24 medium-sized square pieces. Which is a lot and quiet enough to serve on a gathering or indulge a family of 4 for a whole week. Yes, you can keep it up to a week. The syrup prevents it from spoiling.

    Or you can divide recipe and pan size by half. Keep in mind though when adjusting pans, that the cake mixture might seem too little for the size of the pan but it will double in size by baking and by absorbing all that syrup later on. So make sure you're exact when you divide recipe and pan measurements.

    Moist Walnut Cake
    Karithopita-Greek-Cake-Recipe

    Greek Walnut Cake (Karydopita)

    A truly moist, Greek walnut cake soaked in syrup and spiced with cinnamon, cloves, and brandy. Yields enough portions to feed a crowd!
    3.34 from 18 votes
    Print Pin
    Course: Dessert
    Cuisine: Greek
    Keyword: dessert, Nuts, Oven baked
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 24 pieces
    Calories: 442kcal

    Ingredients

    For The Cake:

    • 150 grams / 5.2 oz soft margarine plus some more for greasing
    • 90 grams / 3.1 oz sugar
    • 8 medium sized eggs
    • 120 ml milk
    • 5 tablespoons brandy
    • 230 grams / 8.1 oz all purpose flour
    • 230 grams / 8.1 oz finely powdered breadcrumbs
    • 3 tablespoons ground cinnamon
    • ⅔ teaspoon ground cloves
    • 4,5 teaspoons baking powder
    • 1,5 teaspoon baking soda
    • 300 grams 10.5 oz coarsely crushed walnuts + some extra for adding on top

    For The Syrup:

    • 1200 grams / 42.3 oz sugar
    • 800 grams / 28.2 oz water
    • a few drops of fresh lemon juice

    Instructions

    For The Cake:

    • Preheat oven to 180°C / 356°F.
    • In a medium bowl mix the flour, the breadcrumbs,the baking powder and baking soda.
    • With an electric mixer, beat margarine and sugar over low speed for 2 minutes.
    • Beat in the eggs one by one. Bring speed to medium and beat for another 5 minutes.
    • Reduce speed to low again, add the brandy and milk.
    • Add the flour mixture and beat until thoroughly combined.
    • Add the cinnamon and cloves.
    • Remove from mixer. With a soft spatula combine walnuts into the mixture.
    • Grease a 26x36cm / 11x15 inch rectangle pan.
    • With the help of your spatula spread mixture evenly in the pan.
    • Bake for 25-30 minutes, or check to see if the cake is baked. Prick with a knife at the center and see if it comes out clean. Meanwhile, make the syrup.

    For The Syrup:

    • In a medium-sized pot add the sugar, water and a few drops of fresh lemon juice.
    • Bring to a boil over medium-high heat, and boil for 5 minutes.
    • Pour the hot syrup all over the cake using a ladle. It may seem a lot but will absorb it all while the cake sits.
    • Let it cool completely at room temperature. Then put the cake in the fridge for 2 hours before serving. Cut in half lengthwise and then in half widthwise. Then cut to 24 squared pieces.
    • Store in the fridge for up to 7 days.

    Nutrition

    Serving: 1serving | Calories: 442kcal | Carbohydrates: 71g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 224mg | Potassium: 194mg | Fiber: 2g | Sugar: 55g | Vitamin A: 316IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 2mg
    Tried this recipe?I would love to see! Mention @real_greek_recipes or tag #real_greek_recipes!

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