Karydopita Walnut Cake Recipe

I absolutely love this recipe because the combination of warm spices and walnuts creates the coziest, most comforting flavors that remind me of home. Plus, soaking the cake in that luscious syrup transforms it into a decadent, indulgent treat that feels like an instant hug on any day.

Karydopita is a delicious cake of walnuts from Greece that can be described in terms of three main tastes. First, the nuts: Finely chopped walnuts, which provide a lot of texture and crunch, are combined with ground cinnamon and cloves—two spices that also figure prominently in many other Greek sweets, like baklava, or in festive cakes served throughout the year.

Syrups infused with honey and other flavors, like the rum in this syrup that’s soaked into the cake, are signature elements of many Greek desserts. Finally, the cake is flavored with brandy and vanilla—the two ingredients together, in my opinion, elevating the taste of the cake beyond the sum of its parts.

Ingredients

Walnuts:
High in omega-3 fatty acids and antioxidants; impart crunch and a nutty flavor.

All-Purpose Flour:
Delivers organization and serves as the carrot’s base with carbohydrates.

Sugar:
Adds sweetness; balances flavors; helps with the browning.

Butter:
Imparts moisture and richness; aids tender crumb.

Cinnamon:
Spice that is warm, has antioxidants, and boosts the cake’s aroma.

Eggs:
Ingredients serve to hold the cake together and make it rich and proteinaceous.

Honey:
Sweetener from nature; contributes wetness and unique floral flavor notes.

Ingredient Quantities

• 2 cups walnuts, finely chopped
• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup butter, melted
• 1/2 cup milk
• 4 large eggs
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon vanilla extract
• 1 tablespoon brandy (optional)
• Pinch of salt
• 1 cup water
• 1 cup sugar (for syrup)
• 1/4 cup honey
• 1 cinnamon stick (for syrup)
• 1 strip lemon peel (for syrup)

Instructions

1. Heat your oven to 350°F (175°C). Prepare a 9×13 inch baking pan by greasing it.

2. In a big bowl, mix very well the finely chopped walnuts, flour, sugar, baking powder, ground cinnamon, ground cloves, and a pinch of salt.

3. In a separate bowl, whip the eggs until they are light and frothy. Gradually add the melted butter, milk, vanilla extract, and brandy (if using), mixing very well after each addition.

4. The next step in preparing the recipe is to combine the wet ingredients and the dry ingredients and mix them together. When you do this, you really want to make sure that you mix just until combined. If you were to overmix the batter, you would end up with a chewy bread rather than a tender one.

5. Evenly spread the batter in the prepared baking pan.

6. Preheat the oven and bake 30-35 minutes, or until a toothpick inserted into the center comes out clean.

7. Prepare the syrup while the cake is baking. Combine in a saucepan 1 cup of sugar, 1 cup of water, honey, a cinnamon stick, and lemon peel.

8. The mixture of syrup and water must be made to boil. Once boiling, it must be reduced to a simmer and held there for 10 minutes. Not part of the boiling and simmering process, the lemon peel and the cinnamon stick have no place in the finished syrup. They must be removed. After that, the syrup must cool.

9. After the cake has finished baking, take it from the oven and let it rest a short while in the pan.

10. Evenly pour the syrup that has cooled over the warm cake. Allow the cake to soak up the syrup before cutting and serving. Enjoy the dessert that is Karydopita, a walnut cake with syrup!

Equipment Needed

1. Oven
2. 9×13 inch baking pan
3. Mixing bowls (2)
4. Whisk
5. Measuring cups and spoons
6. Saucepan
7. Spoon for mixing
8. Spatula
9. Toothpick
10. Cooling rack

FAQ

• What is Karydopita?Karydopita is an age-old Greek walnut cake, usually bathed in a syrup that enhances its already nutty flavor and makes its texture even more cake-like.
• Can I substitute the brandy with something else?Certainly! You can utilize rum or just leave out the brandy if you would like a non-alcoholic version.
• How should I prepare the walnuts?For an even distribution throughout the cake, and for the enhancement of its texture and nutty flavor, chop the walnuts very finely.
• What can I use instead of all-purpose flour for a gluten-free version?A substitute for all-purpose flour can be a gluten-free flour blend that is made for baking.
• How long does the syrup need to cool before using?Let the syrup cool to room temperature so that it absorbs well into the warm cake.
• Can I make the cake without cinnamon and cloves?Indeed, you may leave them out. However, they impart to the cake a flavor that is undeniably Greek, making it a perfect way to honor the ancestors who came before you.
• How should I store Karydopita?For up to three days, store the cake covered at room temperature, or for longer freshness, refrigerate it.

Substitutions and Variations

Pecans or almonds can serve as a substitute for walnuts.
Coconut oil or margarine can replace melted butter in an equal amount.
Milk: Instead of regular milk, you can use almond milk or another type of non-dairy milk.
Substitutes: Coconut sugar in an equal amount or about 3/4 cup of honey can be used as substitutes.
For non-alcoholic substitution, you may use orange juice or apple juice in place of brandy.

Pro Tips

1. To enhance the nutty flavor, consider toasting the walnuts lightly in a dry skillet before chopping them. Let them cool before you incorporate them into the batter.

2. When whipping the eggs, ensure they reach a pale and frothy consistency to incorporate more air into the batter, leading to a lighter cake texture.

3. If your batter feels too thick or heavy, you can add an extra tablespoon of milk or brandy to help loosen it slightly without compromising the flavor.

4. For a richer syrup flavor, let the cinnamon stick and lemon peel steep in the syrup for an additional 5 minutes after removing it from the heat before straining them out.

5. To ensure even absorption of the syrup, you can poke small holes all over the cake with a skewer before pouring the syrup. This will help the syrup penetrate deeper into the cake, enhancing its moistness.