This traditional Greek Karithopita is a dense, moist walnut cake that is absolutely soaked in a fragrant syrup made with honey, lemon, and orange peel. The batter is rich with chopped walnuts and warm spices like cinnamon and cloves, creating a texture that is both cake-like and fudgy. Unlike light sponges, this dessert is substantial and deeply flavorful, perfect for holiday gatherings or quiet afternoon coffee breaks. The soaking process ensures every bite is tender and infused with citrus notes. It is a beloved staple in Greek households, often served at celebrations. Make it a day ahead to allow the flavors to meld and the syrup to fully penetrate the cake.
Karithopita Spiced Walnut Cake
Description
This traditional Greek Karithopita is a dense, moist walnut cake that is absolutely soaked in a fragrant syrup made with honey, lemon, and orange peel. The batter is rich with chopped walnuts and warm spices like cinnamon and cloves, creating a texture that is both cake-like and fudgy. Unlike light sponges, this dessert is substantial and deeply flavorful, perfect for holiday gatherings or quiet afternoon coffee breaks. The soaking process ensures every bite is tender and infused with citrus notes.Ingredients
Directions
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In a large mixing bowl, combine eggs, Bisquick, 1/2 teaspoon cinnamon, salt, ground cloves, baking powder, 2 cups sugar, 2 1/2 cups chopped walnuts, milk, and vegetable oil.
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Beat the mixture with an electric mixer on medium speed for 5 minutes until well blended.
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Increase the mixer speed to high and beat the batter for an additional 15 seconds.
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Pour the batter into the prepared baking pan and spread evenly.
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Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
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While the cake bakes, prepare the syrup. In a medium saucepan, combine 3/4 cup sugar, 1/2 cup water, orange peel, lemon peel, and the cinnamon stick.
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Bring the syrup mixture to a boil over medium heat, then reduce heat and simmer for 5 minutes.
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Add the honey to the simmering syrup and bring back to a boil.
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Remove the saucepan from the heat and stir in the lemon juice.
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Let the syrup cool slightly, then remove and discard the orange peel, lemon peel, and cinnamon stick.
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Remove the cake from the oven and immediately pour the warm syrup evenly over the hot cake.
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Sprinkle the top of the cake with the remaining 1/4 cup chopped walnuts and 1 teaspoon ground cinnamon.
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Allow the cake to cool completely in the pan, preferably for at least 2 hours, to allow the syrup to soak in fully before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 2769.2kcal
- % Daily Value *
- Total Fat 206.8g319%
- Saturated Fat 26.7g134%
- Cholesterol 282.1mg95%
- Sodium 5142.7mg215%
- Total Carbohydrate 222.4g75%
- Dietary Fiber 20.0g80%
- Sugars 190.1g
- Protein 39.1g79%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Soaking Time: It is crucial to pour the syrup over the cake while it is still hot from the oven. This helps the cake absorb the liquid. For best results, let the cake sit for at least 2 hours, or ideally overnight, before slicing. This allows the flavors to meld and the texture to become uniformly moist.
Walnut Preparation: Ensure the walnuts are finely chopped but not turned into a paste. If using whole walnuts, pulse them in a food processor a few times, being careful not to release too much oil.
Storage: Store the cake covered at room temperature for up to 3 days. Because of the high sugar content in the syrup, it keeps well without refrigeration. For longer storage, wrap individual slices tightly and freeze for up to 1 month.
Variations: You can add a splash of brandy or rum to the syrup for an adult variation. Some recipes also include a pinch of nutmeg in the batter for extra warmth.
