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Karithopita-Greek-Cake-Recipe
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3.73 from 11 votes

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!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: Greek
Keyword: dessert, Nuts, Oven baked
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
  • 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.
  • 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