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5.0 from 6 votes

Karidopita-Greek Walnut Cake

Karidopita-Greek Walnut Cake is a must-try dessert for anyone fond of Greek cuisine. Our family recipe is simple, flavorful, and contains lots of walnuts and cinnamon.

Prep Time
30 mins
Cook Time
30 mins
Servings: 12
Calories: 279 kcal
Course: Dessert
Cuisine: Greek

Ingredients

  • 6 eggs
  • 1 cup sugar
  • 1 cup breadcrumbs
  • 1 cup walnuts finely chopped
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 hot glass cognac
  • 1 tablespoon butter softened, for the baking pan
for the syrup
  • 2½ cups sugar
  • 1½ cup water
  • 1 cinnamon stick optional
for serving
  • walnuts finely chopped, whole, or halved
optional serving additions
  • vanilla ice cream
  • Freshly whipped cream
  • heavy cream warmed

Instructions

    Cup of Yum
  1. Preheat the oven to 200°C / 390°F .
  2. Separate the egg whites from the yolks. Brush a 9-inch/23 cm baking pan with some butter.
  3. First, beat the egg whites with a mixer on high speed until fluffy, for about six to eight minutes. Remove the mixing bowl and set aside.
  4. Now, in a different mixer bowl, beat the yolks with the sugar until fully incorporated, about two minutes. Add the cognac.
  5. Add the rest of the ingredients and the egg whites, mixing in total for about ten minutes. You will alternate between adding each remaining ingredient and egg whites. For example, add half of the breadcrumbs, two tablespoons of egg whites, half of the walnuts, another batch of egg whites, breadcrumbs, and so on.
  6. Pour the cake batter into the buttered cake pan.
  7. Bake at 200°C / 390°F for 30 minutes. Insert a cake tester in the cake. If it comes out clean, the cake is ready. Otherwise, bake for a few more minutes and retest.
  8. Remove the cake from the oven and let it cool down completely.
When the cake is fully cooled, make the syrup
  1. Add all ingredients in a small saucepan, stir, and bring to a boil. Boil for three minutes.
Finish the cake
  1. Remove the syrup from the heat and carefully pour the hot syrup all over the cooled-down cake.
  2. Allow the syrup to absorb, and sprinkle crushed and ground walnuts.Cut and serve!

Notes

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  • The serving suggestion ingredients are not calculated on nutritional value.
  • The nutritional analysis is only an estimate. It is based on available ingredients and the recipe’s preparation.  
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  • Rum, Grand Marnier, or Cointreau are great alternatives to cognac. If you are avoiding alcohol, omit it from the recipe.
  • The shape of your pan doesn't matter. You can make karidopita in a square, rectangular or round pan. As long as the pan's volume in cups/liters stays the same. This recipe is for a baking pan with a 9-inch diameter.  9×2 inches (23 x 5cm) = 8 cups (1.9 liters)

Nutrition Information

Calories 279kcal (14%) Carbohydrates 42g (14%) Protein 5g (10%) Fat 10g (15%) Saturated Fat 2g (10%) Polyunsaturated Fat 5g Monounsaturated Fat 2g Trans Fat 0.05g Cholesterol 84mg (28%) Sodium 141mg (6%) Potassium 94mg (3%) Fiber 1g (4%) Sugar 34g (68%) Vitamin A 151IU (3%) Vitamin C 0.1mg (0%) Calcium 64mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 279

% Daily Value*

Calories 279kcal 14%
Carbohydrates 42g 14%
Protein 5g 10%
Fat 10g 15%
Saturated Fat 2g 10%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 2g 10%
Trans Fat 0.05g 3%
Cholesterol 84mg 28%
Sodium 141mg 6%
Potassium 94mg 2%
Fiber 1g 4%
Sugar 34g 68%
Vitamin A 151IU 3%
Vitamin C 0.1mg 0%
Calcium 64mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.