🇬🇷 Greece · Dessert
Karidopita: Syrupy Greek Walnut Cake
By eatmundo · July 7, 2026
🇬🇷 GRAI-generated imageKaridopita 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
What is Karidopita?+
Karidopita is a syrupy Greek walnut cake flavored with cinnamon, clove, and orange zest. Made primarily with walnuts, olive oil, and milk, this dessert is traditionally served after meals or on special occasions, often accompanied by a glass of strong coffee.
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.
🇬🇷 GRAI-generated imageMundo Match
Dishes across the world that share Karidopita: Syrupy Greek Walnut Cake's core ingredients.
