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!
Why this recipe sings
Here is what you need
- 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 9″ (23 x 5cm) baking pan with some butter.
3. First, beat the egg whites with a mixer on high speed until fluffy, for about six to eight minutes. Remove the mixing bowl and set aside.
4. Now, in a different mixer bowl, beat the yolks with the sugar until fully incorporated, about two minutes. Add the cognac.
5. Add the rest of the ingredients and the egg whites, mixing in total for about ten minutes. You will alternate between adding each remaining ingredient and egg whites. For example, add half of the breadcrumbs, two tablespoons of egg whites, half of the walnuts, another batch of egg whites, breadcrumbs, and so on.
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.
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.
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Karidopita-Greek Walnut Cake
Equipment
- A 9-inch diameter cake pan 9×2 inches (23 x 5cm) = 8 cups (1.9 liters)Any shape. See recipe notes.
- One mixer Handheld or stand mixer
- Two mixer bowls
Ingredients
- 6 eggs
- 1 cup sugar
- 1 cup breadcrumbs
- 1 cup walnuts finely chopped
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 shot glass cognac
- 1 tablespoon butter softened, for the baking pan
for the syrup
- 2½ cups sugar
- 1½ cup water
- 1 cinnamon stick optional
for serving
- walnuts finely chopped, whole, or halved
optional serving additions
- vanilla ice cream
- freshly whipped cream
- heavy cream warmed
Instructions
- Preheat the oven to 200°C / 390°F .
- Separate the egg whites from the yolks. Brush a 9-inch/23 cm baking pan with some butter.
- First, beat the egg whites with a mixer on high speed until fluffy, for about six to eight minutes. Remove the mixing bowl and set aside.
- Now, in a different mixer bowl, beat the yolks with the sugar until fully incorporated, about two minutes. Add the cognac.
- Add the rest of the ingredients and the egg whites, mixing in total for about ten minutes. You will alternate between adding each remaining ingredient and egg whites. For example, add half of the breadcrumbs, two tablespoons of egg whites, half of the walnuts, another batch of egg whites, breadcrumbs, and so on.
- Pour the cake batter into the buttered cake pan.
- 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.
- Remove the cake from the oven and let it cool down completely.
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.
Finish the cake
- Remove the syrup from the heat and carefully pour the hot syrup all over the cooled-down cake.
- Allow the syrup to absorb, and sprinkle crushed and ground walnuts.Cut and serve!
Notes
- Rum, Grand Marnier, or Cointreau are great alternatives to cognac. If you are avoiding alcohol, omit it from the recipe.
- The shape of your pan doesn’t matter. You can make karidopita in a square, rectangular or round pan. As long as the pan’s volume in cups/liters stays the same. This recipe is for a baking pan with a 9-inch diameter. 9×2 inches (23 x 5cm) = 8 cups (1.9 liters)
Nutrition
