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Karithopita Greek Walnut Cake - thumbnail image

Greek Walnut Cake (Karithopita)

This syrupy and moist Greek Walnut Cake (Karithopita) is soft, packed full of walnuts and spiced with cinnamon and cloves.
Author: Nick Makrides
5 from 2 votes
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Prep 25 minutes
Cook 30 minutes
Cool 3 hours
Total 4 hours
Course Dessert
Cuisine Greek
Servings 20
Calories 510 kcal

Ingredients

Walnut Cake

  • 225 g all-purpose flour plain flour
  • 120 g breadcrumbs see notes
  • 4 tsp baking powder
  • 1 1/2 tsp bicarb soda
  • 3 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 160 g unsalted butter softened
  • 110 g granulated sugar
  • 6 large eggs (55g each) room temperature
  • 185 g milk room temperature
  • 60 g Frangelico or brandy optional
  • 300 g walnuts chopped

Syrup

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

Instructions
 

Walnut Cake

  • Preheat your oven to 200C / 400F (fan off), 180C / 350F (fan on). Spray a 9 x 13-inch/22 x 33cm tin with oil spray and line the bottom and sides with baking paper.
  • Mix dry ingredients - To a large mixing bowl add the flour, breadcrumbs, baking powder, bicarb soda, cinnamon, cloves and salt and whisk to combine.
  • Cream sugar and butter - To a separate bowl add the butter and sugar and beat on high-speed using an electric hand mixer for about 3 minutes until pale and fluffy.
  • Add eggs - Scrape down the bowl and add the eggs one at a time, beating each time.
  • Finish batter - Add half the dry ingredients, half the milk and all of the Frangelico to the butter and egg mixture and use a spatula to mix until well combined. Add the remaining dry ingredients, milk and all of the walnuts and mix until combined.
  • Bake - Add to the cake tin and use a spatula to spread evenly. Bake in the middle rack of your oven for 25-30 minutes. Once baked, allow to cool completely.

Syrup

  • Boil syrup - Add all of the ingredients to a large pot and bring to a boil on high heat. Continue boiling for 5 minutes.
  • Pour over cooled cake - Pour the hot syrup over the cooled cake. Place in the fridge to chill for 3 hours or overnight. Slice in diamond shapes or squares and sprinkle with some crushed walnuts. Serve.

Notes

Breadcrumbs -  I used store bought, fine breadcrumbs. I wouldn’t recommend using panko or fresh breadcrumbs.
Storage - Karithopita can be stored in an airtight container for up to three days.
Nutrition – is an approximate and is based on per slice. This recipe makes 24 slices
A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.
 

Nutrition

Calories:510kcal | Carbohydrates:82g | Protein:7g | Fat:19g | Saturated Fat:6g | Polyunsaturated Fat:8g | Monounsaturated Fat:4g | Trans Fat:0.3g | Cholesterol:74mg | Sodium:295mg | Potassium:132mg | Fiber:2g | Sugar:67g | Vitamin A:297IU | Vitamin C:2mg | Calcium:101mg | Iron:2mg
Keyword greek, Syrup Cake, Walnuts
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