Name: Karidopita-Greek Walnut Cake
Prep time: 30 min
Cook time: 30 min
Ingredients: 6 eggs; 1 cup sugar; 1 cup breadcrumbs; 1 cup walnuts (finely chopped); 2 teaspoons baking powder; 2 teaspoons cinnamon; 1 tablespoon butter (softened, for the baking pan); 2½ cups sugar; 1½ cup water; 1 shot glass cognac; 1 cinnamon stick (optional); walnuts (finely chopped, whole, or halved); vanilla ice cream; freshly whipped cream; heavy cream (warmed)

Karidopita-Greek Walnut Cake is a must-try dessert for anyone fond of Greek cuisine. This beloved family recipe is simple, flavorful, and contains lots of walnuts and cinnamon. Our karidopita is the perfect cake for any occasion.

If you love this Karidopita-Greek Walnut Cake, you will also love this Milk Pie, Baklava or Almond Phyllo Triangles!

A piece of Karidopita-Greek Walnut Cake on a plate on a wooden table.

Why this recipe sings

It is a delicious traditional dessert cake.
It is so simple to make. Our family recipe has a few ingredients and is easy to make.
It is a cake/dessert for all occasions. Our walnut cake with yummy syrup can be served as a simple coffee cake or as a fancy dessert with fresh whipped cream or vanilla ice cream.

Here is what you need

Eggs, sugar, walnuts, cinnamon, cognac and baking powder in containers on a cutting board, above view.

Eggs— the egg whites separated from the yolks and beaten in a mixer become fluffy like a meringue. They will be incorporated gradually with the yolks, sugar, and other ingredients.
Sugar, baking powder—and a tiny amount of butter for the pan.
Walnuts—finely chopped walnuts are mixed in the cake batter, and coarsely cut pieces can be used for serving.
Breadcrumbs—Some recipes use a mix of fine semolina and flour. Mom was right to use breadcrumbs because they make the cake fluffier.
Cinnamon—ground cinnamon goes in the batter. You can use a cinnamon twill for the syrup if you like.
Cognac— or brandy. Rum, Grand Marnier, or Cointreau are great alternatives. If you are avoiding alcohol, omit it from the recipe.

How to make karidopita

Separate the egg whites from the yolks.
Brush a 10-inch/23 cm baking pan with some butter.

3. Beat the yolks with a mixer on high speed until fluffy, for about six to eight minutes.

Cake batter mixing with egg white meringue in a mixer.

4. In a different mixer bowl, beat the yolks with the sugar until fully incorporated, about two minutes.

5. Add the cognac.

5. Gradually add the rest of the ingredients by alternating with the beaten egg whites for about ten minutes.

6. Pour the cake batter into the buttered cake pan.

7. Bake at 200°C / 390°F for 30 minutes. Insert a cake tester in the cake. If it comes out clean, the cake is ready. Otherwise, bake for a few more minutes and retest.

8. Remove the cake from the oven and let it cool down completely.

9. When the cake is fully cooled, make the syrup. Add all ingredients in a small saucepan, stir, and bring to a boil.
Boil for three minutes.

10. Remove the syrup from the heat and carefully pour the hot syrup all over the cooled-down cake.

A Greek walnut cake-Karidopita with walnuts and syrup on top of a table with a cloth napkin.

11. Allow the syrup to absorb, and sprinkle crushed and ground walnuts.

12. Cut and serve!

Serving tips

This fantastic cake can be eaten on its own or with a scoop or two of vanilla ice cream. For extra oomph, choose Greek kaimaki ice cream made with mastiha and mahlepi or a smooth Madagascar vanilla. You can also serve it with dollops of fresh whipped cream or two tablespoons of warm heavy cream.

Storage

Karidopita can be kept on the counter for up to three days, and then it should be refrigerated in an appropriate container. It will keep well for at least a week in the fridge (if it lasts that long). Please bring the cake to room temperature before enjoying it.

Freeze karidopita for up to three months.