Greek Walnut Cake (Karydopita) Recipe

Introduction

Greek Walnut Cake, or Karydopita, is a moist and fragrant dessert bursting with warm spices and citrus zest. This traditional treat drenched in a sweet syrup offers a perfect balance of rich walnut flavor and delicate sweetness, ideal for any occasion.

Ingredients

• 120 grams (4.2 ounces) butter, at room temperature
• 1 orange, zested
• 260 grams (1 cup + 6 tablespoons) sugar
• 8 medium-sized eggs, separated into yolks and whites
• 2 teaspoons ground cinnamon
• ½ teaspoon ground cloves
• 400 grams (14.1 ounces) walnuts
• 170 grams (6 ounces) powdered melba toast or breadcrumbs
• 20 grams (4 teaspoons) baking powder
• 5 tablespoons cognac or brandy
• 550 ml (2⅓ cups) water
• 500 grams (2½ cups) sugar (for syrup)
• 1 tablespoon lemon juice
• 4 tablespoons cognac (for syrup)
• 1 cinnamon stick

Instructions

1. Step 1: Preheat your oven to 170°C (340°F).
2. Step 2: Chop the walnuts using a food processor in two batches—pulse the first batch until finely ground, the second until coarsely ground. Mix these together.
3. Step 3: Combine the walnuts, ground cinnamon, ground cloves, powdered melba toast (or breadcrumbs), and baking powder in a bowl and set aside.
4. Step 4: Using an electric mixer with a whisk attachment, cream the butter with half of the sugar and the orange zest for 6–7 minutes until very creamy, scraping down the sides as needed.
5. Step 5: Add the egg yolks two at a time, beating thoroughly after each addition until fully incorporated.
6. Step 6: Pour in the cognac or brandy and mix until evenly combined.
7. Step 7: In a clean, dry bowl, beat the egg whites until they start to thicken. Gradually add the remaining sugar and continue beating until soft peaks form.
8. Step 8: Fold the dry ingredient mixture into the butter mixture in batches, alternating with portions of the meringue. Use a silicone spatula gently to preserve the airiness of the batter.
9. Step 9: Grease an 11 x 15-inch (26 x 36 cm) baking pan with butter and sprinkle powdered melba toast or breadcrumbs evenly over the bottom.
10. Step 10: Transfer the batter into the prepared pan and spread evenly.
11. Step 11: Bake for 25–30 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
12. Step 12: Allow the cake to cool to room temperature while you prepare the syrup.
13. Step 13: For the syrup, combine water, sugar, lemon juice, cognac, and a cinnamon stick in a saucepan. Bring to a boil over high heat, then reduce to medium-high.
14. Step 14: Simmer the syrup without stirring for 6–7 minutes or until it thickens slightly.
15. Step 15: Spoon the hot syrup over the cooled cake, allowing a few seconds between each ladle to absorb.
16. Step 16: Let the Karydopita cool to room temperature. Optionally, sprinkle with extra ground walnuts before cutting.
17. Step 17: Cut the cake into 18 squares or fewer larger pieces if preferred.
18. Step 18: Refrigerate the cake for 5–6 hours before serving for best flavor, or enjoy at room temperature.

Tips & Variations

• For a richer flavor, substitute cognac with aged brandy or dark rum.
• Use finely ground all-walnut mix or experiment by adding chopped pecans for a different texture.
• Melba toast or breadcrumbs help absorb moisture; if unavailable, crushed graham crackers can work as a substitute.
• To make the cake gluten-free, replace melba toast/breadcrumbs with finely ground almond flour, adjusting baking time as needed.

Storage

Store Karydopita covered in the refrigerator for up to 10 days. For best results, serve chilled or allow it to come to room temperature before serving. You can also keep it at room temperature, covered, for up to 7 days. Reheating is not necessary as this moist cake is best enjoyed cool or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this cake without an electric mixer?

Yes, but it will require more effort to cream the butter and beat the egg whites by hand. Use a sturdy whisk and be patient to achieve the necessary texture, especially when making the meringue.

What can I use if I don’t have melba toast or breadcrumbs?

You can substitute with crushed graham crackers, ground almonds, or finely crushed plain biscuits. These alternatives will help absorb moisture and provide structure similarly.

Greek Walnut Cake (Karydopita) Recipe

Print Recipe

★★★★★

4.4 from 93 reviews

Karydopita, a traditional Greek walnut cake, is a moist and flavorful dessert featuring finely and coarsely ground walnuts combined with warm spices like cinnamon and cloves. This cake is beautifully complemented by a sweet lemon-cinnamon syrup infused with cognac, creating a luscious, aromatic finish that’s perfect for gatherings or special occasions.

• Author: Felix
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes (including cooling and syrup preparation)
• Yield: 18 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Ingredients

• 120 grams (4.2 ounces) butter, at room temperature
• Zest of 1 orange
• 260 grams (1 cup + 6 tablespoons) sugar, divided
• 8 medium eggs, separated (yolks and whites)
• 2 teaspoons ground cinnamon
• ½ teaspoon ground cloves
• 400 grams (14.1 ounces) walnuts
• 170 grams (6 ounces) powdered melba toast or breadcrumbs
• 20 grams (4 teaspoons) baking powder
• 5 tablespoons cognac or brandy

Syrup Ingredients

• 550 ml (2⅓ cups) water
• 500 grams (2½ cups) sugar
• 1 tablespoon lemon juice
• 4 tablespoons cognac
• 1 cinnamon stick

Instructions

1. Preheat Oven: Preheat your oven to 170°C (340°F) to ensure it’s ready when the batter is prepared.
2. Prepare Walnuts: Chop the walnuts in a food processor in two batches—pulse the first batch to finely ground texture and the second batch coarsely—then mix them together for added texture.
3. Mix Dry Ingredients: Combine the chopped walnuts with cinnamon, cloves, powdered melba toast (or breadcrumbs), and baking powder. Set this mixture aside.
4. Cream Butter and Sugar: Using an electric mixer with a whisk attachment, beat the butter with half the sugar and orange zest for 6-7 minutes until very creamy, scraping the bowl sides as needed.
5. Add Egg Yolks: Incorporate the egg yolks two at a time into the butter mixture, mixing thoroughly after each addition.
6. Mix in Cognac: Pour in the cognac and stir until the batter is uniform.
7. Beat Egg Whites and Sugar: In a clean, dry bowl, beat the egg whites gradually adding the remaining sugar until soft peaks form, ensuring a fluffy meringue.
8. Combine Mixtures: Fold the dry ingredients alternately with the meringue into the butter mixture using a silicone spatula, maintaining airiness in the batter.
9. Prepare Pan: Grease an 11 x 15-inch (26 x 36 cm) pan with butter, then evenly sprinkle a layer of powdered melba toast or breadcrumbs on the bottom.
10. Transfer Batter and Bake: Spread the batter evenly in the pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
11. Cool Cake: Allow the cake to cool completely to room temperature before adding syrup.
12. Make Syrup: In a saucepan, combine water, sugar, lemon juice, cognac, and cinnamon stick. Bring to a boil over high heat, then reduce to medium-high and cook without stirring for 6-7 minutes until slightly thickened.
13. Apply Syrup: Pour the hot syrup evenly over the cooled cake, waiting a few seconds between ladles to allow absorption.
14. Final Touches: Let the cake sit at room temperature until syrup is absorbed, then optionally sprinkle extra ground walnuts on top for garnish.
15. Slice and Serve: Cut into 18 squares or larger pieces as preferred. Refrigerate for 5-6 hours for best flavor and texture or serve at room temperature.
16. Storage: Store in the refrigerator for up to 10 days or keep at room temperature for up to 7 days.

Notes

• Ensure the mixing bowl and whisk are completely clean and dry before beating egg whites to achieve proper meringue peaks.
• Folding the meringue gently into the batter preserves air and results in a lighter cake texture.
• The syrup should not be stirred while cooking to avoid crystallization.
• You can substitute powdered melba toast with fine breadcrumbs if unavailable.
• Allowing the cake to rest in the refrigerator for several hours enhances the flavor and moistness.
• Extra ground walnuts on top add both texture and decorative appeal.

Keywords: Greek walnut cake, Karydopita, walnut dessert, Greek dessert cake, walnut cake with syrup, traditional Greek sweets