Karidopita

Name: Karidopita
Prep time: 20 min
Cook time: 45 min
Yield: 12 to 15 servings
Cuisine: Greek Menu
Ingredients: Sugar — 400 g; Water — 720 ml; Cinnamon Stick — 1; Whole Cloves — ¼ tsp; Honey — 340 g; Vanilla Extract — ½ tsp; All-purpose Flour — 250 g; Baking Powder — 4 tsp; Baking Soda — 1 tsp; Cinnamon — 2 tsp; Ground Cloves — ¼ tsp; Salt — ¼ tsp; Eggs — 6; Sugar — 200 g; Olive Oil — 240 ml; Milk — 240 ml; Vanilla Extract — 1 tsp; Walnuts — 180 g

This traditional Greek karidopita is a deeply moist, spiced walnut cake that is soaked in an aromatic honey syrup once baked to perfection. Infused with warming notes of cinnamon and cloves, this comforting dessert offers a delightful crunch from the chopped walnuts and a syrupy richness that deepens in flavour overnight, making it the perfect companion for a strong Greek coffee.

Cuisines

Cooking Instructions

Preparation: 20 minutes
Cooking: 45 minutes

Servings: 12 to 15

Notes:

Always prepare the syrup first; it needs to be completely cool when poured over the hot, freshly baked cake to ensure the syrup is distributed evenly without making the cake texture too soft or soggy.

Tossing the chopped walnuts in a little flour before folding them into the batter is a vital technique that prevents the heavy nuts from sinking to the bottom of the pan while the cake bakes.

The cake is forgiving; do not worry if it is slightly overbaked, as the generous soaking of syrup will rehydrate the sponge, keeping it exceptionally moist and flavourful for days.

While this recipe can be enjoyed at room temperature, it contains eggs and is best stored in an airtight container in the refrigerator to keep it fresh for longer; it tastes even better the next day as the syrup infuses fully.

If you want to add extra texture, finish the cake by dusting it with icing sugar and a final sprinkling of finely ground walnuts and cinnamon, which enhances both the presentation and the spice profile of the dessert.

Prepare Syrup
Boil the sugar, water, cinnamon stick, and cloves until dissolved, then remove from heat, stir in the honey and vanilla extract, and set aside to cool completely.

Mix Dry Ingredients
Whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt in a large bowl.

Prepare Batter
Beat the eggs and sugar until thick and fluffy, then gradually add the olive oil, milk, and vanilla extract before folding in the dry ingredients.

Fold in Walnuts
Toss the coarsely ground walnuts with a tablespoon of flour, fold them into the cake batter, and pour into a greased 23x33 cm baking dish.

Bake
Bake at 175°C for 45 minutes until a toothpick inserted in the centre comes out clean.

Soak and Serve
Immediately poke holes all over the hot cake, pour the cooled syrup over the top, let it sit for at least one hour to absorb, then dust with sugar and walnuts to serve.

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Ingredients

Syrup

Sugar	400 g
Water	720 ml
Cinnamon Stick	1
Whole Cloves	¼ tsp
Honey	340 g
Vanilla Extract	½ tsp

Cake Batter

All-purpose Flour	250 g
Baking Powder	4 tsp
Baking Soda	1 tsp
Cinnamon	2 tsp
Ground Cloves	¼ tsp
Salt	¼ tsp
Eggs	6
Sugar	200 g
Olive Oil	240 ml
Milk	240 ml
Vanilla Extract	1 tsp
Walnuts	180 g