Karydopita (Greek Walnut Cake)
Karydopita is a Greek walnut cake, but the amazing thing about this dessert is that there’s no flour in it! Topped with a simple syrup and loaded with crunchy chopped walnuts, this cake is the perfect balance of flavor and texture.
Easy To Make Simple Ingredient List Delicious & Unique
Karydopita can be found at Greek bakeries, but it is such a nice treat to make at home! The syrup soaked cake, mixed with the crunchy nuttiness of the walnuts is to die for. This walnut cake is rich, decadent and perfectly spiced. If you’ve never tried Karydopita before, you’re in for a real treat!
Ingredient Notes
Cake
Sugar – Plain granulated will do the trick! Butter – I used unsalted to control the sodium level. Make sure it’s at room temperature. Eggs – I always use large eggs when I’m baking! The eggs need to be separated and at room temperature. Cognac – This adds a nice hint of flavor to the cake. We are using the cognac in both the cake and the syrup to ensure we get a cohesive flavor throughout. Walnuts – Since this is a “walnut cake” walnuts are a must! Roughly chopped. Breadcrumbs – Plain or ground rusk. Use gluten free breadcrumbs, for a gluten free cake. Baking Powder – This will act as our leavener and give us a super moist cake. Spices – We are using a combination of ground cinnamon, ground nutmeg, and ground cloves. Salt – Salt is imperative when it comes to baking
Syrup
Sugar Water Cinnamon Lemon Juice Cognac Whole cloves
How To Make Karydopita
Tips
Storing
Karydopita will last up to 3 days at room temperature, in an airtight container or wrapped tightly with plastic wrap. Stored in the fridge, it will last up to 1 week.
Freezing
You can also freeze this walnut cake! Wrap it tightly with aluminum foil or plastic freezer wrap, place it in a ziploc bag and store it in the freezer for 2 to 3 months.
More Great Recipes To Try
Arugula and Walnut Pesto PastaPumpkin CheesecakeCoffee CakeBanana Chocolate Chip Coffee CakeWalnut CookiesCarrot CakeSticky Toffee Pudding
