Karydopita (Greek Walnut Cake)
User Reviews
4.5
Karydopita (Greek Walnut Cake)
Description
Karydopita (Greek Walnut Cake) blends crushed walnuts, fine breadcrumbs or ground rusk, and aromatic spices including cinnamon, nutmeg, and cloves with a cognac-scented batter. The use of separate eggs, with egg whites whipped to stiff peaks and folded into the batter, gives the cake a lifted, tender crumb despite the density of nuts and breadcrumbs. Butter and sugar create a rich base, while cognac adds depth and a subtle warmth.
The cake is baked until nicely browned, then drenched with a hot, spiced syrup made from sugar, water, lemon juice, cinnamon stick, cloves, and cognac. This syrup seeps into the cake, providing moistness and enhancing the flavors of the spices and walnuts. The result is a richly textured but airy cake with fragrant spice and a lasting sweetness.
Traditionally served sliced, Karydopita is best kept covered tightly after slicing as it can dry out. It can stay fresh for several days at room temperature or stored chilled for longer. Nuts can be prepared by shelling and chopping fresh walnuts for best flavor though prechopped store-bought nuts are also used. Fresh baking powder ensures proper rise; test its potency before use.
For freezing, wrap slices tightly in foil and place in an airtight container or bag for up to three months. Thaw at room temperature before serving for best texture.
Ingredients
Cake
- ¾ cup sugar
- ½ cup butter unsalted, at room temperature
- 7 large egg separated, at room temperature
- ¼ cup cognac
- 3 cups walnuts roughly chopped (12 to 13oz)
- 1½ cup breadcrumbs plain or ground rusk
- 1 tablespoon baking powder
- 1 tablespoon cinnamon ground
- ½ teaspoon nutmeg ground
- ½ teaspoon cloves ground
- ½ teaspoon salt
Syrup
- 2 cups sugar
- 2 cups water
- 1 tick cinnamon
- 1 tablespoon lemon juice freshly squeezed
- ¼ cup cognac
- 8 clove whole
Instructions
- Preheat Oven: Preheat the oven to 350°F and generously grease 9x13" baking pan. Set aside.
- Mix Wet Ingredients: Add the sugar and butter to a large bowl and mix on medium-high speed until smooth and creamy. Add the egg yolks, one at a time, while continuing to mix. Add the cognac and mix until blended in.
- Mix Dry Ingredients: In another large bowl, combine the walnuts, breadcrumbs, baking powder, cinnamon, nutmeg, cloves and salt.
- Combine Wet & Dry Ingredients: Add the dry ingredients to the wet ingredients and mix until well combined and smooth.
- Add Egg Whites: Add the egg whites to another bowl and mix until stiff peaks form. Fold in the egg whites into the cake batter, a quarter at a time, with circular movements until finished.
- Bake: Pour the cake batter into the greased pan and transfer to the preheated oven. Bake for about 35 minutes, or until the cake is nicely browned. Test with a toothpick to make sure it's baked through.
- Make Syrup: While the cake is baking, make the syrup. Add all the syrup ingredients together to a small saucepan and boil until the sugar is dissolved, stirring occasionally, over medium heat. Turn the heat down to medium-low and simmer the syrup for 5 minutes. Remove the cinnamon stick and cloves. Let the syrup cool while the cake is baking.
- Finish: As soon as the cake comes out of the oven, pour the cooled syrup over the entire cake. You could also pour hot syrup on a cool cake. Allow the cake to absorb all the syrup.
- Serve: Cut the cake into diamond shaped pieces and serve with walnut half on top and a scoop of vanilla ice cream.
Notes
- Use room temperature eggs for better mixing and rise in the batter.
- Freshly chopped walnuts from shelled nuts enhance flavor but store-bought chopped walnuts can be used for convenience.
- Store the cake airtight after slicing to prevent drying; a covered cake plate or plastic wrap works well.
- Test baking powder's freshness by adding it to boiling water to ensure a vigorous reaction before baking.
- Karydopita lasts 3 days at room temperature or up to a week refrigerated when stored airtight.
- Freeze tightly wrapped cake slices for 2 to 3 months; thaw before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 335kcal | 17% |
| Carbohydrates | 37g | 12% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 88mg | 4% |
| Potassium | 185mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 242IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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