Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Greek Walnut Cake (Karithopita) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 5 reviews

Karithopita, a traditional Greek walnut cake, is a moist and flavorful dessert infused with warm spices and a rich walnut texture. Baked to perfection and soaked in a fragrant lemon syrup, this cake offers a delightful balance of sweetness and nuttiness, making it a perfect treat for festive occasions or everyday indulgence.

  • Total Time: 4 hours (including chilling time)
  • Yield: 20 servings

Ingredients

Dry Ingredients

  • 225 g all-purpose flour (plain flour)
  • 120 g breadcrumbs
  • 4 tsp baking powder
  • 1 1/2 tsp bicarbonate of soda
  • 3 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp salt

Wet Ingredients

  • 160 g unsalted butter, softened
  • 110 g granulated sugar
  • 6 large eggs (55g each), room temperature
  • 185 g milk, room temperature
  • All of the Frangelico (amount missing, but approximately 30 ml recommended)

Walnuts

  • 300 g walnuts, chopped

Syrup

  • 1200 g granulated sugar
  • 750 g water
  • 1/2 lemon, juiced

Instructions

  1. Preheat Oven: Preheat your oven to 200°C / 400°F (fan off) or 180°C / 350°F (fan on). Prepare a 9 x 13-inch (22 x 33 cm) baking tin by spraying it with oil and lining the bottom and sides with baking paper.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, breadcrumbs, baking powder, bicarbonate of soda, ground cinnamon, ground cloves, and salt until well combined.
  3. Cream Butter and Sugar: In a separate bowl, beat the softened butter and granulated sugar using an electric hand mixer on high speed for about 3 minutes until the mixture becomes pale and fluffy.
  4. Add Eggs: Scrape down the sides of the bowl, then add the eggs one at a time, beating well after each addition to ensure incorporation.
  5. Finish Batter: Add half of the dry ingredients and half of the milk along with the Frangelico to the butter and egg mixture. Use a spatula to gently mix until combined. Then add the remaining dry ingredients, the remaining milk, and all of the chopped walnuts. Mix thoroughly until evenly combined.
  6. Bake the Cake: Pour the batter into the prepared cake tin, spreading it evenly with a spatula. Place on the middle oven rack and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool completely in the tin.
  7. Prepare Syrup: In a large pot, combine the granulated sugar, water, and lemon juice. Bring to a boil over high heat and continue boiling for 5 minutes until it slightly thickens.
  8. Soak Cake with Syrup: Pour the hot syrup evenly over the cooled cake in the tin. Place the cake in the refrigerator to chill and absorb the syrup for at least 3 hours or ideally overnight for best flavor and moisture.
  9. Serve: Once chilled, slice the cake into diamond shapes or squares. Optionally, sprinkle with crushed walnuts for added texture and garnish. Serve chilled.

Notes

  • Breadcrumbs in the cake batter help absorb moisture and add texture; use fresh or dried breadcrumbs.
  • The amount of Frangelico (hazelnut liqueur) is not specified but typically 30 ml (2 tablespoons) is used for flavor.
  • Line the cake tin carefully to prevent sticking and make removal easier.
  • Allowing the cake to soak in syrup overnight enhances flavor and moistness.
  • For a non-alcoholic version, omit Frangelico or substitute with hazelnut essence or extra milk.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Greek

Find it online: https://iamstarved.com/greek-walnut-cake-karithopita-recipe/