This traditional Greek Karithopita is a celebration of simple, robust flavors. The cake itself is dense and rich with walnuts, held together by a batter of Bisquick, eggs, and milk, flavored with cinnamon and cloves. What truly sets this dessert apart is the soaking syrup. A mixture of sugar, water, honey, and citrus peel is simmered to create a aromatic glaze that penetrates the warm cake, ensuring every bite is moist and sweet. The combination of orange and lemon peel adds a bright, zesty contrast to the earthy nuts. It is an ideal treat for holidays or as a special afternoon coffee companion. While it contains a significant amount of sugar and nuts, the complex spice profile keeps it from being overly cloying. Serve it slightly warm or at room temperature for the best experience.
Karithopita Spiced Walnut Cake
Description
This traditional Greek Karithopita is a celebration of simple, robust flavors. The cake itself is dense and rich with walnuts, held together by a batter of Bisquick, eggs, and milk, flavored with cinnamon and cloves. What truly sets this dessert apart is the soaking syrup. A mixture of sugar, water, honey, and citrus peel is simmered to create an aromatic glaze that penetrates the warm cake, ensuring every bite is moist and sweet. The combination of orange and lemon peel adds a bright, zesty contrast to the earthy nuts. It is an ideal treat for holidays or as a special afternoon coffee companion. While it contains a significant amount of sugar and nuts, the complex spice profile keeps it from being overly cloying. Serve it slightly warm or at room temperature for the best experience.Ingredients
Directions
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In a large mixing bowl, combine 6 eggs, 2 1/2 cups Bisquick, 1/2 teaspoon cinnamon, 1 teaspoon salt, 1/2 teaspoon ground cloves, 3/4 teaspoon baking powder, 2 cups sugar, 2 1/2 cups chopped walnuts, 1 1/2 cups milk, and 1 1/2 cups vegetable oil.
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Blend the mixture with an electric mixer on medium speed for 5 minutes until smooth.
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Increase mixer speed to high and beat the batter for an additional 15 seconds.
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Pour the batter into a 10 x 14 inch baking pan that is 2 1/2 inches deep.
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Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
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Remove the cake from the oven and let it sit in the pan for 2 hours to cool slightly.
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While the cake cools, prepare the syrup: In a medium saucepan, combine 3/4 cup sugar, 1/2 cup water, 1 strip orange peel, 1 strip lemon peel, and 1/2 cinnamon stick.
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Bring the syrup ingredients to a boil, then reduce heat and simmer for 5 minutes.
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Add 1/4 cup honey to the saucepan and bring the mixture back to a boil.
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Remove the saucepan from the heat and stir in the juice from 1/2 lemon.
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Allow the syrup to cool slightly, then remove and discard the orange peel, lemon peel, and cinnamon stick.
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Evenly spread the warm syrup over the surface of the cake.
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Sprinkle the top of the cake with 1/4 cup chopped walnuts and 1 teaspoon ground cinnamon.
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
Allow the cake to cool for at least 2 hours before soaking to ensure it absorbs the syrup without becoming soggy or falling apart.
The cake can be stored at room temperature, covered, for up to 3 days. The flavors meld and improve after overnight resting.
If you prefer a less sweet cake, you can reduce the sugar in the batter by 1/4 cup, but the syrup is essential for the traditional texture.
Ensure the walnuts are chopped finely enough to distribute evenly throughout the batter.
