Greek Walnut Cake Karidopita Karithopita by Theo Michaels Greek Celebrity Chef

Karidopita – Greek Walnut Cake – the best walnut cake recipe ever..!

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).

Greek Walnut Cake Karidopita Karithopita Eaten

Greek Walnut Cake Recipe – Karidopita

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)

3 eggs

150 ml vegetable oil

100 ml milk

250g sugar

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:

200g sugar

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.

  1. Whisk together the eggs, vegetable oil, milk, sugar and spices (cinnamon, nutmeg, clove).
  2. In a separate bowl combine the breadcrumbs, 100gms walnuts (save 50 gms for the topping), baking powder and lemon zest together.
  3. Combine the dry ingredients into the batter and mix thoroughly.
  4. Pour into a baking dish and put into the oven for 40 minutes or until an inserted knife comes out clean.
  5. 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.
  6. 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.
  7. Reheat the syrup and ladle over the top until fully soaked in.
  8. At this point you will think you’ve made too much syrup, you haven’t. So just man-up and pour it on.
  9. 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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