Karydopita (Greek Walnut Cake)

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4.5 from 50 votes

Karydopita is a Greek walnut cake combining chopped walnuts, breadcrumbs, spices, and cognac for a moist, aromatic dessert. The batter includes whipped egg whites folded in for lightness before baking to a golden brown. Once baked, a cinnamon and clove spiced syrup with cognac soaks the cake, infusing it with sweetness and warmth. This cake balances nutty texture, spice, and syrup moisture in each slice.

Prep Time

30 mins

Cook Time

40 mins

Total Time

1 hr 10 mins

Servings: 20

Calories: 335 kcal

Course: Dessert, Cake

Cuisine: Greek

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 20 Serving

Amount Per Serving

Calories 335

% 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.