Karidopita (Greek Walnut Cake)

If you love walnut desserts, Karidopita is a must-try. This traditional Greek cake, soaked in syrup and flavoured with cinnamon and cloves, is soft, moist and full of flavour. It’s the perfect dessert for any occasion!

What is Karidopita?

Karidopita is a moist, syrup-soaked cake, packed with walnuts and flavoured with cinnamon and cloves. If you’re a fan of Melomakarona (Greek Honey Cookies), you’ll likely enjoy Karidopita as well. Both desserts share a rich, spiced flavour and a syrup-infused texture that’s perfect with a cup of coffee or tea.

To make Karidopita, start by beating the eggs and sugar until light and creamy, then add the oil and milk. The cake is flavoured with ground cinnamon, cloves and a splash of brandy, followed by folding in flour and chopped walnuts to create a smooth batter. After baking, the cake is soaked in a syrup made from sugar, water, lemon juice, cinnamon and a splash of brandy. The cake absorbs the syrup, making it wonderfully moist without being too soggy.

If you’re serving Karidopita as a dessert, it’s delicious with a scoop of vanilla ice cream. For a healthier twist, pair it with a dollop of Greek yoghurt, lightly drizzled with honey and a sprinkle of cinnamon.

Ingredients for Karidopita (Greek Walnut Cake)

• Eggs: I use whole eggs, ideally at room temperature. Room temperature eggs mix more evenly and help create a light, fluffy batter.
• Sugar: Granulated sugar works perfectly for this recipe, adding just the right amount of sweetness.
• Oil: I use vegetable oil for its neutral taste and to help maintain moisture in the cake. If you prefer to use olive oil, choose a light olive oil as it has a milder taste compared to extra virgin olive oil. If you prefer a firmer texture, you can substitute the oil with melted butter, as butter solidifies as it cools, making the cake firmer. However, oil is generally preferred for maintaining moisture in cakes like Karidopita.
• Whole milk: I use full fat when baking, but feel free to substitute with any milk.
• Brandy: Adds a nice flavour to the cake. If you don’t want to use alcohol, substitute with vanilla essence.
• Plain/all-purpose flour: This forms the structure of the cake.
• Baking powder: Ensures the cake rises properly.
• Walnuts: I add lots of coarsely chopped walnuts, as they are the star ingredient.
• Ground cinnamon: The amount I use gives a nice flavour. You can reduce it slightly if you prefer a subtler spice flavour.
• Ground cloves: Only use a small amount, as too much can create a bitter flavour.
• Pinch of salt: A small amount of salt enhances the other flavours. You can omit it if you prefer.

Ingredients for the Karidopita syrup

• Sugar: This is the main ingredient for the syrup, giving it sweetness and ensuring the cake soaks up the right consistency.
• Water: Essential for dissolving the sugar and creating the syrup base.
• Lemon juice: Always use freshly squeezed lemon juice for the best flavour. It adds a hint of acidity to balance the sweetness.
• Lemon peel: Use the peel only (avoid the bitter white pith) for a subtle citrus aroma.
• Brandy: If you do not want to use alcohol, you could substitute with one teaspoon of vanilla essence or leave it out entirely.
• Ground cinnamon: I always use ground cinnamon as I always have this available. You can use a cinnamon stick if you prefer.

How to make Karidopita (Greek Walnut Cake)

To make the syrup

1. In a small saucepan, combine sugar, water, lemon peel, lemon juice, cinnamon stick, and brandy. Bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves.

2. Reduce the heat and simmer for 5 minutes without stirring. Remove from the heat and let the syrup cool completely.

To make the cake

1. Coarsely chop the walnuts using a sharp knife or pulse them in a food processor.

2. Place eggs and sugar in a large bowl.

3. Beat the eggs and sugar together for about 3-4 minutes until thick and pale.

4. Slowly add the oil and continue beating.

5. Slowly add the milk and brandy and beat well.

6. Set aside 2 tablespoons of flour and mix with the walnuts. This helps prevent the walnuts from sinking to the bottom of the cake.

7. In another bowl, sift the remaining flour, baking powder, cinnamon, cloves and salt.

8. Gently fold the flour mixture into the wet ingredients. Be careful not to overmix.

9. Gently fold the combined walnuts and flour into the batter.

10. Pour the batter into the prepared baking tin and tap out any air bubbles.

11. Bake for approximately 30-35 minutes, or until a skewer inserted into the centre of the cake comes out clean.

12. When the cake is ready, remove it from the oven. Using a toothpick or skewer, poke approximately 15-20 holes about halfway through the cake to help the syrup absorb into the cake.

13. Slowly pour the cooled syrup over the hot cake, allowing it to soak in gradually.

14. Let the cake cool to room temperature, then cut into diamonds or squares and decorate with additional walnuts. Serve.

Tips for making Karidopita (Greek Walnut Cake)

Use fresh baking powder

Make sure to use fresh baking powder for the best rise in your cake. To check if your baking powder is still effective, place 1/2 teaspoon in a bowl and add 1/4 cup of boiling water. It should bubble up immediately if it’s still active. If there’s no reaction, it’s time to replace it with a new tin.

Use room temperature eggs

For the best texture, make sure your eggs are at room temperature before beating them with the sugar. Room temperature eggs whip better, and allow the cake to rise better, be fluffier, and be less dense. Allow the eggs to sit out for 15-20 minutes before starting or place them in warm water for a few minutes to bring them to the right temperature. For more information on this, read the following article: Do Eggs Really Need To Be at Room Temperature for Baking?

Beat eggs and sugar well

Whisk the eggs and sugar until the mixture is pale and fluffy. This step helps incorporate air, which will give your cake a light, fluffy texture while also dissolving the sugar fully for a smoother batter.

Don’t overmix the batter

When folding in the flour and walnuts, avoid overmixing the batter. Overmixing can result in a denser cake that lacks the light texture you’re aiming for. Mix just until everything is incorporated to ensure the cake remains tender and moist.

Should the syrup be hot or cold?

When pouring syrup over desserts, you typically pour either hot syrup over a cold dessert or cold syrup over a hot dessert. This method ensures that the cake absorbs the syrup effectively without becoming too soggy. In this Karidopita recipe, prepare the cold syrup first and allow it to cool. Once the Karidopita comes out of the oven, gradually pour the cooled syrup over the hot cake.

Slowly add your syrup to the cake

When adding the syrup to your baked Karidopita, make sure the cake is still hot and the syrup is cold. Pour the syrup slowly and evenly over the cake, taking about 5-10 minutes to ensure it is absorbed gradually. Allow time between each pour for the syrup to soak in fully. Be patient and wait a few moments after each pour to allow the syrup to soak in completely. This gradual process ensures the cake remains moist without becoming too soggy.

Make ahead of time

For the best flavour and texture, prepare Karidopita at least four hours in advance, though overnight is ideal for the best flavour and texture. This allows the syrup to fully soak into the cake, enhancing its moisture and flavour. Additionally, letting it rest for a few hours or overnight makes it easier to cut and serve, as the cake firms up slightly, preventing it from being too soggy.

Storage

Store leftovers in an airtight container. Karidopita should keep for three days at room temperature. If you would like to keep for longer, you can store it in the refrigerator for up to one week. 

If you like this recipe, check out my other Greek desserts:

Melomakarona (Greek Honey Cookies)

Greek Almond Shortbread Cookies (Kourambiedes)

Kataifi (Greek String Pastry Nut Rolls)

Karidopita (Greek Walnut Cake)

5.0 from 15 votes

Course: DessertCuisine: Greek

Servings

18

servings

Prep time

25

minutes

Cooking time

35

minutes

Total time

1

hour 

If you love walnut desserts, Karidopita is a must-try. This traditional Greek cake, soaked in syrup and flavoured with cinnamon and cloves, is soft, moist and full of flavour. It’s the perfect dessert for any occasion!

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Ingredients

• For the syrup

• 2 cups sugar (440 grams / 15.5 oz)

• 2 cups water (500 ml / 16.9 fl oz)

• 1 teaspoon lemon juice

• 1 slice lemon peel

• 1 tablespoon brandy (20 ml / 0.7 fl oz) (optional)

• 1/2 teaspoon ground cinnamon or a cinnamon stick

• For the walnut cake

• 4 eggs (room temperature) (Note 1)

• 1 cup sugar (220 g / 7.8 oz)

• 1 cup vegetable oil or light olive oil (250 ml / 8.45 fl oz)

• 175 millilitres whole milk ( 6 fl oz)

• 50 millilitres brandy (1.7 fl oz) or 2 teaspoons vanilla essence

• 2 1/2 cups all-purpose flour ( 375g / 13.2 oz)

• 1 tablespoon baking powder (12 g / 0.42 oz) (Note 2)

• 2 cups whole walnuts (200 grams / 7 oz)

• 1 tablespoon ground cinnamon (7 g / 0.25 oz)

• 1/2 teaspoon ground cloves (1 g / 0.04 oz)

• 1/8 teaspoon salt (Note 3)

• 1/3 cup chopped walnuts extra, for decorating (40 g / 1.4 oz)

Instructions

• For the syrup
• In a small saucepan, combine sugar, water, lemon peel, lemon juice, cinnamon stick and brandy.
• Bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves.
• Reduce the heat and simmer for 5 minutes without stirring.
• Remove from the heat and let the syrup cool completely. (Note 4)
• For the walnut cake
• Preheat oven to 170°C (340°F).
• Grease a 23 x 33 cm (9 x 13 inch) or a 30 cm round (12-inch) cake tin.
• Coarsely chop the walnuts using a sharp knife or pulse them in a food processor. (Note 5)
• In a large bowl, beat the eggs and sugar together for about 3-4 minutes until thick and pale.
• Slowly add the oil and continue beating.
• Slowly add the milk and brandy and beat well.
• Set aside 2 tablespoons of flour and mix with the walnuts. This helps prevent the walnuts from sinking to the bottom of the cake.
• In another bowl, sift the remaining flour, baking powder, cinnamon, cloves and salt.
• Gently fold the flour mixture into the wet ingredients. Be careful not to overmix.
• Gently fold the combined walnuts and flour into the batter.
• Pour the batter into the prepared baking tin and tap out any air bubbles.
• Bake for approximately 30-35 minutes, or until a skewer inserted into the centre of the cake comes out clean.
• When the cake is ready, remove it from the oven. Using a toothpick or skewer, poke about 15-20 holes about halfway through the cake to help the syrup absorb into the cake.
• Slowly pour the cooled syrup over the hot cake, allowing it to soak in gradually. Take about 5-10 minutes for the syrup to be absorbed, pouring a little at a time and waiting a few moments between each pour. (Note 6)
• Let the cake cool to room temperature. For the best results, allow the Karidopita to cool completely before cutting. Even better, let it rest for a few hours or overnight. This allows the syrup to fully soak in and helps the cake set, making it easier to cut into neat squares or diamonds.
• Serve with a cup of coffee or tea. If you’re serving it as a dessert, it’s delicious with a scoop of vanilla ice cream, or for a healthier twist, pair it with a dollop of Greek yoghurt, lightly drizzled with honey and a sprinkle of cinnamon.

Notes

• Notes: 1 Tablespoon = 20 ml / 0.7 fl oz  1 Cup = 250 ml / 8.45 fl oz
• 1. Make sure your eggs are at room temperature before beating them with the sugar. Room temperature eggs whip better and allow the cake to rise better, be fluffier, and be less dense. Allow the eggs to sit out for 15-20 minutes before starting or place them in warm water for a few minutes to bring them to the right temperature.
• 2. Make sure to use fresh baking powder for the best rise in your cake. To check if your baking powder is still effective, place 1/2 teaspoon in a bowl and add 1/4 cup of boiling water. It should bubble up immediately if it’s still active. If there’s no reaction, it’s time to replace it with a new tin.
• 3. A small amount of salt enhances the other flavours. You can omit it if you prefer.
• 4. When pouring syrup over desserts, you typically pour either hot syrup over a cold dessert or cold syrup over a hot dessert. This method ensures that the cake absorbs the syrup effectively without becoming too soggy.
• 5. Chop the walnuts coarsely to ensure bits of walnut throughout the cake.
• 6. When pouring the syrup over the cake, be patient and wait a few moments after each pour to allow the syrup to soak in completely. This gradual process ensures the cake remains moist without becoming too soggy.
• 7. Best to prepare Karidopita at least four hours in advance, though overnight is ideal for the best flavour and texture. This allows the syrup to fully soak into the cake, enhancing its moisture and flavour. Additionally, letting it rest for a few hours or overnight makes it easier to cut and serve, as the cake firms up slightly, preventing it from being too soggy.
• 8. Store leftovers in an airtight container. Karidopita should keep for three days at room temperature. If you would like to keep for longer, you can store it in the refrigerator for up to one week. 

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