Karidopita is the ultimate Greek Walnut Cake, once you’ve tried it you’ll never want another walnut cake recipe again.
Karidopita or Karithdopita is a seriously indulgent Greek walnut cake recipe made with cognac, a hint of spice and breadcrumbs which create an uber moist and sexy eating experience 🙂
As featured on Nick Coffer’s Weekend Kitchen Radio show on BBC 3CR (listen here).
The spices give a subtle warmth to the walnut and is slightly reminiscent of Christmas spices. You could make this particular walnut cake recipe as a good alternative to the traditional Christmas pudding.
In saying all that – Karidopita is too good to have only once a year..
Got a sweet-tooth? Check out my other desserts!
Known locally as Karidopita or Karithdopita, I’ve said below that my Greek walnut cake recipe serves between 6 to 10 people.
I should clarify, I mean it serves 10 disciplined, self controlled people and 5 totally self indulgent people.
Like most Greek desserts this is very much a two-stage cake. You make and bake the cake and while that’s cooking you make a cognac syrup.
The syrup is then poured over the cake and slowly seeps through until fully soaked up by the cake creating a very moist and aromatic finish. I’m actually salivating just writing about this walnut cake recipe!
Karidopita – Greek Walnut Cake Recipe
Karidopita Recipe – Ingredients (serves 6-10)
150 ml vegetable oil
100 ml milk
4g ground cinnamon
0.5g ground nutmeg (or half a teaspoon)
1 ground clove
150g brown breadcrumbs
7g baking powder
150g course ground walnuts
Zest of half lemon
Karidopita – Syrup:
200 ml water
2 cinnamon sticks
3 drops vanilla essence
50ml brandy or cognac
Karidopita – Method:
Preheat oven to 170c
Use a baking tray about 12×8 inches – you want the mixture to be about 3inches deep.
- Whisk together the eggs, vegetable oil, milk, sugar and spices (cinnamon, nutmeg, clove).
- In a separate bowl combine the breadcrumbs, 100gms walnuts (save 50 gms for the topping), baking powder and lemon zest together.
- Combine the dry ingredients into the batter and mix thoroughly.
- Pour into a baking dish and put into the oven for 40 minutes or until an inserted knife comes out clean.
- While the cake is baking make the syrup – combine all the syrup ingredients together in a saucepan and gently bring to the boil and then turn off the heat.
- Remove the cake from the oven and let cool slightly (about 30 mins) then score the top of the cake into diamonds to help the syrup soak in.
- Reheat the syrup and ladle over the top until fully soaked in.
- At this point you will think you’ve made too much syrup, you haven’t. So just man-up and pour it on.
- Leave to rest for a couple of hours, but ideally overnight.
Garnish with a scattering of lemon zest and chopped nuts on top.
This cake will be, as the ancient Greeks would have said; ‘awesome’.
Goes well with a spoonful of Greek yogurt and a cup of Greek coffee on the side.
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