Easy Karidopita (Greek Walnut Cake)

This aromatic spiced walnut cake is one of the most popular desserts in Greece. It's moist, full of crunchy walnuts, and drenched in a luscious syrup. It's one of my favorite Greek comfort foods!

After developing and testing this dessert, I finally have the best karidopita recipe that I can't wait to share with you!

What is karidopita?

Karidopita (pronounced ka-ri-THO-pi-ta) is a classic Greek cake made with chopped walnuts and soaked in a sweet syrup. The moist cake is infused with spices and has a rich, nutty flavor. 

What Makes This Recipe Stand Out

• No meringue. Although some traditional recipes for karidopita require you to separate the eggs and make a meringue first, my recipe is a lot simpler because you don't make a meringue. 
• No semolina flour. Traditionally, karidopita is made with semolina flour, however, I found that using all-purpose flour creates a much fluffier cake that's not dense.
• Perfect texture. Using oil and milk instead of butter makes this cake really light, fluffy, and moist.
• Not overly sweet. Even though the syrup may seem like it's a lot, this cake is not overly sugary or sweet, it has just the right balance.

For the syrup

• Water - This is the base for the syrup which helps dissolve the sugar.
• Sugar - This makes the syrup sweet and helps to balance the flavors of the cake.
• Spices - You'll need a cinnamon stick and 4 whole cloves.
• Lemon juice - It helps prevent sugar crystals from forming in the syrup.

For the cake

• Flour - You'll need all purpose flour.
• Coarsely chopped walnuts - You can use any variety you like.
• Sugar - I use regular, granulated sugar.
• Eggs - You'll need 3 medium eggs.
• Milk - Adds moisture and richness to the cake needed for a soft and fluffy texture. You can use whatever fresh milk you have on hand.
• Oil - You'll need a light vegetable oil to help make the cake moist. I found that vegetable oil has a much lighter flavor than olive oil.
• Baking soda and baking powder - Both are crucial to help the cake rise and become light and airy.
• Spices - Ground cinnamon, cloves, and nutmeg add warmth and depth of flavor to the cake.

Equipment you'll need

• large mixing bowls
• hand mixer or stand mixer
• a 9x13-inch baking pan (or similar size)
• medium saucepan

How to make Karidopita

Step-by-step Instructions

First, make the syrup.

1. Put all the ingredients in a saucepan.

2. Bring to a boil and simmer for 5 minutes. Discard the spices and set it aside to cool.

Next, make the cake.

1. Use a fork to stir all the dry ingredients together.

2. In another bowl, beat the eggs and sugar until the mixture thickens and is creamy.

3. Add the milk and oil and mix well.

4. Add the dry ingredients and mix until just combined.

5. Pour the batter into a lightly greased baking pan and bake.

6. After about 10-15 minutes, cut the cake vertically into 4.

7. Then starting from a corner, cut it diagonally.

8. Slowly pour a little of the the syrup all over. Let the cake absorb they syrup before adding more.

Recipe notes

Storage Tips & Freezing Instructions

Karidopita can be stored at room temperature in an airtight container for up to about 3 days. Alternatively, you can freeze individual slices for up to about 2 months, but this cake usually disappears fast, so I've never frozen it!

Variations 

In Greece, you'll find a few different ways to enjoy karidopita. Here are a few ideas you may want to try:

• Serve with Ice Cream. My family loves karidopita with vanilla ice cream! It's so good!
• Chocolate. You could make a simple chocolate ganache and spread it on top, or you could add a few mini chocolate chips to the batter. For the ganache, you can use the recipe from my Portokalopita (Greek orange phyllo cake)
• Citrus. I've also made this recipe with orange zest (or lemon zest) added to the batter.

Tips for success

• Make sure the baking powder and the baking soda haven't expired, otherwise, the cake won't rise.
• Weigh all ingredients first for accuracy. This will give you the best results every time.
• Let the cake cool for about 10-15 minutes before slicing.
• Traditionally, karidopita is cut into diamonds (as shown in the picture tutorial above). Alternatively, you can cut it into squares.
• As with all Greek desserts, I add cool syrup to hot desserts. If they're both hot, the dessert could fall apart. That's why I always make the syrup first.
• When adding the syrup, make sure to pour it slowly over the cake and let it absorb the syrup before adding more.
• Let the cake sit for at least 2 hours before serving. This will give it enough time to soak up the syrup.