Greek Walnut Cake (Karydopita)
Καρυδόπιτα KarydopitaSay it: kah-ree-THO-pee-tah
Karydopita is a beloved Greek dessert featuring a moist, spiced walnut cake drenched in fragrant sugar syrup. Found in homes and bakeries across Greece, it is a staple at holidays, name days, and everyday celebrations. The cake has a tender crumb rich with ground walnuts, cinnamon, and cloves, while the syrup keeps every slice soft and intensely sweet. Its combination of warm spices and crunchy walnut texture makes it a comforting classic that improves the next day.
Greek Walnut Cake (Karydopita)
Καρυδόπιτα, Karydopita
Pronounced kah-ree-THO-pee-tah
- Serves
- 12
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 hr 10 min
- Level
- Medium
Allergens: contains gluten, milk, egg, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Syrup
Method
Preheat oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking pan and line with parchment paper.
Make the syrup first. combine sugar, water, cinnamon stick, cloves, orange peel, honey, and lemon juice in a saucepan. Bring to a boil, then simmer 10 minutes until slightly thickened. Remove from heat, cool completely, and discard the spices.
In a large bowl, beat the butter and sugar until light and fluffy, about 4 minutes. Add egg yolks one at a time, beating well after each. Mix in vanilla and orange zest.
In a separate bowl, whisk flour, baking powder, cinnamon, cloves, and salt. Gently fold the dry ingredients and chopped walnuts into the butter mixture.
In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Carefully fold the whites into the batter in three additions, keeping as much air as possible.
Pour batter into the prepared pan and smooth the top. Bake 40–45 minutes until golden brown and a toothpick inserted in the center comes out clean.
Remove cake from oven. While still hot, poke all over with a skewer. Slowly pour the cooled syrup over the cake. Allow it to soak for at least 2 hours before serving.
Cut into diamond or square pieces. The cake tastes best the next day after the syrup has fully absorbed.
Regional variants
Some regions add a splash of brandy or cognac to the batter or syrup. A modern touch is to sprinkle extra chopped walnuts or ground pistachios on top before baking.
Cook's notes
- Use room-temperature eggs for better volume when beating the whites.
- Pouring cold syrup over hot cake (or vice versa) is the secret to a perfectly moist texture.
- Store covered at room temperature up to 5 days; the flavor deepens with time.
Serve with
Strong Greek coffee or a glass of sweet dessert wine.
Make ahead and storage
Best made 1 day ahead. Keeps well covered at room temperature for 4–5 days or refrigerated up to 1 week.
