🇬🇷 Greece · Dessert
Karidopita: Syrupy Greek Walnut Cake
By eatmundo · July 7, 2026
Karidopita is a beloved Greek walnut cake, soaked in a fragrant, sweet syrup infused with spices and often a hint of orange or lemon. Its moist, tender crumb, rich with ground walnuts and a touch of cinnamon and clove, makes it a comforting and deeply flavorful dessert, perfect with a cup of Greek coffee.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat your oven to 170°C (340°F) and grease and flour a 20x30 cm baking dish. In a large bowl, beat 4 large eggs with 200g sugar until pale and fluffy, about 5 minutes. Slowly drizzle in 120ml olive oil (or melted butter) while continuing to beat.
- 2
In a separate bowl, whisk together 250g finely ground walnuts, 100g all-purpose flour, 50g fine breadcrumbs, 1 tablespoon baking powder, 1 teaspoon ground cinnamon, and 0.5 teaspoon ground cloves. Ensure there are no large lumps.
- 3
Gradually fold the dry walnut mixture into the wet egg mixture, alternating with 120ml milk, until just combined. Don't overmix; a few lumps are fine. Stir in the zest of 1 orange for a burst of fresh flavor.
- 4
Pour the batter evenly into the prepared baking dish. Bake for 45-60 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown and springy to the touch.
- 5
While the cake bakes, combine 300g sugar, 250ml water, and 2 tablespoons honey in a saucepan. Bring to a boil, then reduce heat and simmer for 5-7 minutes until the sugar dissolves and the syrup thickens slightly. Stir in 1 tablespoon lemon juice and 30ml brandy (if using), then remove from heat.
- 6
Once the cake is out of the oven, immediately (while still hot) poke several holes over its surface with a skewer or fork. Slowly and evenly ladle the cooled syrup over the warm cake. The temperature difference is key for optimal absorption; the cake must be hot and the syrup cool.
- 7
Allow the Karidopita to cool completely and absorb all the syrup, ideally for at least 4-6 hours, or overnight, at room temperature. Cut into diamond or square pieces and serve, perhaps garnished with extra chopped walnuts or a sprinkle of cinnamon.
Frequently Asked Questions
Why is the temperature difference between the cake and syrup important?+
Pouring cooled syrup over a hot cake ensures maximum absorption. The hot cake acts like a sponge, readily soaking up the cooler liquid, resulting in a perfectly moist and sweet dessert.
Can I use butter instead of olive oil?+
Yes, you can substitute melted butter for olive oil if preferred. Olive oil gives Karidopita a slightly richer, more traditional flavor, but butter works well for a softer crumb.
How finely should I grind the walnuts?+
For the best texture, grind the walnuts until they resemble fine breadcrumbs or coarse flour, but be careful not to over-process them into a paste. You want them fine enough to integrate smoothly into the batter.
How long does Karidopita keep?+
Karidopita can be stored at room temperature, covered, for up to 3-4 days, or in the refrigerator for up to a week. Its flavor often improves after a day or two as the syrup fully permeates the cake.
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