Karydopita, Greek walnut cake

A traditional syrup cake full of walnuts and spices

Print Recipe

4.95 from 20 votes

Karydopita, Greek walnut cake

A traditional Greek syrup cake full of walnuts and spices.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: Greek

Servings: pieces

Calories: 320kcal

Author: Billie Bitzas

Equipment

10 inch baking pan

Ingredients

For the syrup:

2 cups water
1 1/2 cups sugar
1 teaspoon freshly squeezed lemon juice
1 slice lemon
1 cinnamon stick

For the cake:

2 1/2 cups coarsely crushed walnuts
6 large eggs
1/2 teaspoon ground cloves optional
1 teaspoon ground cinnamon
2 teaspoons baking powder
1 1/4 cups milk
2 cups granulated white sugar
1 cup vegetable oil
2 1/2 cups all-purpose flour

US Customary - Metric

Instructions

Prepare your syrup by combining all of the ingredients in a small saucepan. Bring to a boil and when the sugar has dissolved, reduce heat to medium. Allow to cook for approximately 5 minutes and then remove syrup from heat. Allow to cool. Note: we don’t like this cake overly syrupy, however, if you do, please feel free to increase the quantities for the syrup above.
2 cups water, 1 1/2 cups sugar, 1 teaspoon freshly squeezed lemon juice, 1 slice lemon, 1 cinnamon stick
Preheat your oven to 350 degrees Fahrenheit.
In a large bowl combine all of the cake ingredients. The order is not particularly important. Stir until very well combined with a rubber spatula or large plastic or wooden spoon. Mix very well until the entire batter is uniform.
2 1/2 cups coarsely crushed walnuts, 6 large eggs, 1/2 teaspoon ground cloves, 1 teaspoon ground cinnamon, 2 teaspoons baking powder, 1 1/4 cups milk, 2 cups granulated white sugar, 1 cup vegetable oil, 2 1/2 cups all-purpose flour
Grease your baking pan ( we used a 10 inch round cake pan) with vegetable oil, being sure to cover the bottom and sides.
Pour in your batter. Spread it around so that it is evenly distributed. Bake in center of oven for approximately 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
When your cake is done, remove it from the oven and gently poke holes in it, using a skewer or a sharp knife. Pour the cooled syrup all over the cake, about 1/2 cup (125 ml) at a time. The syrup will be absorbed by the cake.
Allow your cake to cool and serve it directly from your baking pan.
Enjoy!

Video

Nutrition