Name: Karithopita (Greek Walnut Cake)
Prep time: 20 min
Cook time: PT-487261H56M14S
Total time: 1 h 15 min
Cuisine: Greek
Ingredients: 1 1/2 cups walnuts, finely ground; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 3 large eggs; 1/2 cup vegetable oil; 1/2 cup orange juice (freshly squeezed); Zest of 1 orange; 1 teaspoon vanilla extract; 1 cup water; 1 cup granulated sugar; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 1 cinnamon stick (optional)

Why You’ll Love This Recipe

Karithopita is a wonderfully indulgent dessert that combines the richness of walnuts with the warmth of cinnamon, clove, and citrus in a fluffy cake. The syrupy soak makes the cake incredibly moist, and it adds a delightful sweetness that pairs beautifully with the earthy flavor of the walnuts. Whether you’re a fan of Greek desserts or simply love cakes with nuts, this recipe is sure to please. The balance of flavors is subtle yet satisfying, making it the perfect treat to enjoy with a cup of coffee or tea.

Ingredients

For the cake:

1 1/2 cups walnuts, finely ground
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1/2 cup vegetable oil
1/2 cup orange juice (freshly squeezed)
Zest of 1 orange
1 teaspoon vanilla extract

For the syrup:

1 cup water
1 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cinnamon stick (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the cake:

Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking dish.
In a medium bowl, whisk together the ground walnuts, flour, baking powder, cinnamon, cloves, and salt. Set aside.
In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the oil, orange juice, orange zest, and vanilla extract.
Gradually add the dry walnut mixture to the wet ingredients, mixing until just combined.
Pour the batter into the prepared baking dish and smooth the top.
Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes.

2. Make the syrup:

While the cake is baking, make the syrup. In a saucepan, combine the water, sugar, lemon juice, and cinnamon stick (if using). Bring to a boil over medium heat, then reduce the heat and let it simmer for 10 minutes, stirring occasionally.
Remove the syrup from the heat and stir in the vanilla extract. Set aside to cool.

3. Soak the cake:

Once the cake has cooled slightly, poke holes all over the top using a skewer or fork.
Pour the cooled syrup evenly over the cake, allowing it to soak in. Let the cake absorb the syrup and cool completely. The syrup will make the cake moist and flavorful.

4. Serve:

Once the cake has absorbed the syrup and cooled to room temperature, cut it into squares or slices.
Serve as a dessert with a cup of coffee or tea, or enjoy it as an afternoon snack.

Servings and timing

Servings: 8-10
Total time: 1 hour 15 minutes
- Prep time: 20 minutes
- Bake time: 30-40 minutes
- Cooling and soaking time: 15 minutes

Variations

Add raisins or dried fruit: For added sweetness and texture, mix in a handful of raisins or chopped dried apricots to the batter.
Nut variation: If you prefer a different nut, feel free to use ground almonds, hazelnuts, or pecans instead of walnuts.
Spices: You can add a pinch of ground nutmeg or cardamom to enhance the spiced flavor of the cake.
Chocolate version: Add chocolate chips to the batter for a chocolatey twist on this classic walnut cake.

Storage/Reheating

Storage: Karithopita can be stored in an airtight container at room temperature for up to 4 days. The syrup makes it very moist, so it stays fresh for several days.
Reheating: If you prefer warm cake, you can gently reheat individual slices in the microwave for 15-20 seconds or in a 300°F (150°C) oven for about 10 minutes.

FAQs

Can I make this cake without the syrup?

The syrup is a key component of Karithopita, giving it the rich, moist texture it’s known for. However, if you prefer a less sweet version, you can skip the syrup, but it may result in a less flavorful cake.

Can I use pre-ground walnuts?

Yes, you can use pre-ground walnuts, but if you prefer a finer texture, grinding the walnuts yourself in a food processor will yield a better result.

Can I make Karithopita ahead of time?

Yes, this cake is perfect for making ahead. In fact, the flavors develop even more as it sits. After adding the syrup, cover the cake and refrigerate for up to 3 days.

Can I freeze Karithopita?

Yes, you can freeze Karithopita. After the cake has fully cooled, wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. To serve, thaw it in the refrigerator and then let it come to room temperature.

Can I add more citrus flavor to the cake?

Absolutely! You can increase the orange zest for a more pronounced citrus flavor, or you can add lemon zest as well for a more citrusy kick.

Conclusion

Karithopita is a traditional Greek walnut cake that’s both comforting and flavorful. With its moist texture, aromatic spices, and sweet syrup, it’s a perfect dessert for any occasion. The combination of walnuts and citrus creates a rich and nutty flavor profile, while the syrup keeps the cake soft and indulgent. Whether you serve it for a holiday gathering or a simple family meal, Karithopita is sure to be a crowd favorite. Enjoy a slice with coffee or tea and savor the deliciously sweet, nutty goodness!