Fluffy and extra syrupy! A mouthwatering Greek walnut cake recipe, scented with the aromas and blends of cinnamon and grounded clove. This is the traditional Greek walnut cake recipe which calls for galeta (powdered breadcrumbs) instead of flour and is infused with a cinnamon flavoured syrup. It belongs in a Greek category of desserts called syropiasta, which means bathed in syrup, much like our favourite baklava, galaktoboureko, galaktoboureko with Kataifi, Saragli (baklava rolls) and Kataifi.
Try it out and be amazed by the rich flavour and unique texture. Go over the top and serve with a full spoon of vanilla ice cream and a drizzle of chocolate syrup!
This honey infused treat is a must for the Christmas table! In the Ionian sea islands they are used to represent happiness and abundance and shared with friends and family over the festive period!
If you like walnuts you can also try a Lenten version of walnut cake, “Fanouropita” that is traditionally made to honour Saint Fanourios memory every 27th of August. And of course my delicious baklava and Saragli (baklava rolls) recipes! Oh and you can always read this delicious recipe in Greek here Παραδοσιακή Καρυδόπιτα σιροπιαστή Συνταγή.
Similar recipes to try
If you love a traditional syrupy greek desert, the below recipes are made for you! Enjoy!
A mouthwatering Greek walnut cake recipe (karidopita), scented with the aromas and blends of cinnamon and grounded clove. Find out how to make the perfect walnut cake with this traditional Greek recipe.
Ingredients
Scale
For the Greek walnut cake
380g chopped walnut (13 ounces)
180g powdered Melba toast or breadcrumbs (6.5 ounces)
Use an electric mixer to mix the sugar and butter; mix at medium-high speed for at least 5 minutes, until smooth and creamy. Add the egg yolks, one at a time, whilst continue mixing; wait each time for each egg to be absorbed, before adding the next. Pour in the cognac and the orange zest and mix for 10 more seconds. Set aside.
Into a large bowl, add the chopped walnut, the powdered Melba toast, the cinnamon, the clove, the nutmeg, the baking powder and blend with a spoon. (Chop the walnut, using a blender, but be careful not to powder it; the authentic greek walnut cake calls for roughly chopped walnuts.)
Combine the two mixtures and blend, until smooth.
Place the egg whites into the bowl of the electric mixer, along with a pinch of salt. Make sure your egg whites, bowl and whisk attachments are clean and free of any water. Whisk the egg whites until the mixture is very thick and glossy and a long trailing peak forms when the whisk is lifted (meringues).
With a spatula add gradually the meringues into the mixture and blend with light circular movements from the bottom up.
Butter the bottom and the sides of a round baking tray, approx 30cm diameter and bake in a preheated oven at 170C, for about 35 minutes, until nicely colored on the outside and baked through.
Let the karidopita (greek walnut cake) to cool and then prepare the syrup. Add all the ingredients for the syrup into a pot, and boil, until the sugar has dissolved. Scar the cake into pieces, and slowly ladle the hot syrup over the cold cake, allowing time for each ladle of syrup to be absorbed.
Let it cool down for a while, before serving. This Greek walnut cake is ideally served cold with some vanilla ice-cream aside. Enjoy!!
This cake is sublime! It seemed complicated at first with the preparation of walnuts and breadcrumbs, but it certainly was worth the effort. I usually use a recipe from Anne Theoharous which has always been very successful and popular with family and friends.I tried this recipe as it is a flourless cake and it was the lightest, most delicious cake I have ever made. I didn’t put Cognac in the syrup, but I added the peel and juice of a tangerine 4 cloves and a stick of cinnamon.
Thank you for another wonderful recipe.
THANK YOU! I made this for my son’s birthday celebration. Everyone loved it. (We are Greek so we’ve had plenty of kadithopita). This seems to be the winning recipe.
I used less sugar and less syrup but we tend to like less sweet. It was perfect with zwieback as I couldn’t find unflavored melba toast. Thanks so much! My new go to recipe for kadithopita!
If you are making a bigger portion, try using a larger tray, you shouldn’t need to increase the time in the oven 🙂 To be on the safe side, try piercing the cake with a wooden skewer and see if there is any dough stuck to it. If yes, then you’ll need to cook it for a bit longer…
I am making this right now. Should the cake be swimming in the syrup? I didn’t add all the syrup when it began to pool a bit on the cake and not get absorbed. Thanks.
Make sure you add the hot syrup over the cold cake. Yes it should be fully soaked in syrup and it will absorb through once left for a few hours. When serving use a slotted spatula to drain the excess away. I
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(699 votes, average: 4.70 out of 5)
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This cake is sublime! It seemed complicated at first with the preparation of walnuts and breadcrumbs, but it certainly was worth the effort. I usually use a recipe from Anne Theoharous which has always been very successful and popular with family and friends.I tried this recipe as it is a flourless cake and it was the lightest, most delicious cake I have ever made. I didn’t put Cognac in the syrup, but I added the peel and juice of a tangerine 4 cloves and a stick of cinnamon.
Thank you for another wonderful recipe.
Is it possible to substitute the breadcrumbs with powdered walnuts at all?
The cake turned out terrific. I was wondering if it can be frozen?
What a wonderful cake!I’ve just made it.
THANK YOU! I made this for my son’s birthday celebration. Everyone loved it. (We are Greek so we’ve had plenty of kadithopita). This seems to be the winning recipe.
I used less sugar and less syrup but we tend to like less sweet. It was perfect with zwieback as I couldn’t find unflavored melba toast. Thanks so much! My new go to recipe for kadithopita!
How long in the oven when you double the ingredients?
If you are making a bigger portion, try using a larger tray, you shouldn’t need to increase the time in the oven 🙂 To be on the safe side, try piercing the cake with a wooden skewer and see if there is any dough stuck to it. If yes, then you’ll need to cook it for a bit longer…
I am making this right now. Should the cake be swimming in the syrup? I didn’t add all the syrup when it began to pool a bit on the cake and not get absorbed. Thanks.
Hi Jill
Make sure you add the hot syrup over the cold cake. Yes it should be fully soaked in syrup and it will absorb through once left for a few hours. When serving use a slotted spatula to drain the excess away. I
I do not have sort of liquor in my home. What else could I use instead of cognac?
I do not have any liquor in my home. What else could I use instead of cognac?
you could try adding some orange essence! It won’t be the same but it will taste great!
hi, sorry to bother you but i was wondering how long this cake keeps- could i make it a week before i plan to serve?
Thanks!
Hi there! It should keep for max 1 week in the fridge, but if I were you I’d make it up to a couple of days before as it will be fresher!
Can I use a 9×13 inch pan instead of the 30 cm round?
Thanks
Can I use a spring form pan 23cm x 7.3cm? Don’t have 30cm round…