Karidopita-Greek Walnut Cake

Karidopita-Greek Walnut Cake is a must-try dessert for anyone fond of Greek cuisine. Our family recipe is simple, flavorful, and contains lots of walnuts and cinnamon.

Course Dessert

Cuisine Greek

Prep Time 30

Cook Time 30

Servings

Calories 279kcal

Author by Jenny Skrapaliori Graves

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)

The serving suggestion ingredients are not calculated on nutritional value.

The nutritional analysis is only an estimate. It is based on available ingredients and the recipe’s preparation.

Nutrition