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Karydopita

Serves 4 to 6 Dessert vegetarian, Desserts

Karydopita

Karydopita, a rich walnut cake, graces Greek tables throughout the year, often appearing during festive occasions and family gatherings. Its origins are as varied as the households that craft it, each version a reflection of the cook's hand. This recipe captures the essence of a Greek home kitchen, where olive oil flows generously and lemons are always nearby to add brightness.

Expect a moist, tender crumb, infused with the warm spice of cinnamon and the earthy richness of walnuts. A honey syrup soak drapes each slice in sweetness, creating a luscious contrast to the cake's gentle spice. It's a dessert that invites a second helping, pairing beautifully with a strong Greek coffee.

Ingredients

  • 250 gwalnuts — ground
  • 200 gsugar
  • 4eggs
  • 150 gflour
  • 1 tspcinnamon
  • 1 tspbaking powder
  • honey syrupto soak

Method

  1. Start by preheating your oven to 180°C (350°F) to ensure it's ready when you need it. Take 4 eggs out of the refrigerator and let them come to room temperature. This will help them incorporate better into the batter, resulting in a smoother texture.
  2. While the eggs are warming, finely chop 250 g of walnuts. You can use a food processor for this, but be careful not to over-process; you want small pieces, not walnut flour. Set the chopped walnuts aside.
  3. In a large mixing bowl, beat the 4 room-temperature eggs with 200 g of sugar until the mixture becomes pale and fluffy. This should take a few minutes and will help create a light, airy cake.
  4. Sift together 150 g of flour, 1 tsp of cinnamon, and 1 tsp of baking powder. Gradually fold these dry ingredients into the egg and sugar mixture. Use a spatula to gently incorporate the ingredients, ensuring you maintain the airiness of the batter.
  5. Gently fold in the chopped walnuts. Stir until the walnuts are evenly distributed throughout the batter. This will add texture and a nutty flavor to the cake.
  6. Grease a baking pan with olive oil and pour in the batter, spreading it evenly. Place the pan in the preheated oven and bake until the cake is golden brown and a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
  7. While the cake is baking, prepare the honey syrup. Warm the syrup gently over low heat, stirring occasionally, until it becomes thin and easy to pour. Do not let it boil, as this can alter the flavor.
  8. Once the cake is done, remove it from the oven and let it cool slightly. While still warm, pour the honey syrup evenly over the cake, allowing it to soak in. The cake will absorb the syrup, becoming moist and flavorful.
  9. Finish by sprinkling a little extra cinnamon over the top for added aroma and garnish with a few whole walnuts if desired. Serve the Karydopita warm or at room temperature, allowing the flavors to fully develop.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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