Irresistible Walnut Cake (Karydopita): A Sticky, Spiced Greek Treasure

Hello dear friends! I’m so delighted you’re here 🥰 Today we’re baking a rustic Walnut Cake (Karydopita)—that’s the focus keyword—one of Greece’s sweetest, most comforting treats. Trust me, every bite drenched in honey‑orange syrup will whisk you to a cozy Sunday afternoon. And hey, if you love easy, homey desserts, consider subscribing to get more recipes like this by email!

Overview of Recipe Content

What is Walnut Cake (Karydopita)?

This traditional Greek dessert is a spiced, walnut-rich cake soaked in a fragrant syrup. Perfect for festive gatherings or a sweet everyday treat, it belongs to the beloved siropiasta (syrup-soaked) family of Greek cakes.

Why You’ll Love It

• Warmly spiced with cinnamon, cloves, and orange zest
• Delightfully crunchy edges with a moist, tender center
• A comforting, show-stopping dessert that’s surprisingly simple

What It Tastes Like

Rich walnut flavor layered with citrus and spice, all heightened by a sweet honey-orange syrup that seeps into every crumb—utterly heavenly.

Health & Seasonal Perks

Walnuts bring heart-healthy fats and a boost of protein. With warming spices and citrus, this cake is ideal for cooler weather or anytime you need that cozy comfort dessert.

Ingredients 🧾

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For the Cake:

• 2 cups (200 g) finely ground walnuts
• 1 cup (120 g) breadcrumbs (or almond flour for gluten‑free)
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• 3 eggs, room temperature
• 1 cup (200 g) sugar
• ½ cup (120 ml) olive oil
• Zest of 1 orange

For the Syrup:

• 1 cup (200 g) sugar
• ½ cup (120 ml) honey
• ½ cup freshly squeezed orange juice (plus zest)
• 1 cinnamon stick
• 2 cloves

Tools Needed

• 9-inch round or square baking pan
• Mixing bowls and wooden spoon or electric mixer
• Saucepan for syrup
• Zester, measuring cups/spoons, sieve

Suggested Substitutions & Add-ins

• Swap breadcrumbs with ground almonds for GF option
• Add 1 tbsp brandy or rum for an adult twist
• Sprinkle chopped walnuts or toasted pistachios on top for crunch

How to Make Walnut Cake (Karydopita)

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1. Prep and preheat: Heat oven to 350 °F (175 °C). Grease your baking pan.
2. Mix dry: In a bowl, combine ground walnuts, breadcrumbs, baking powder, cinnamon, and cloves.
3. Cream wet: Whisk eggs and sugar until pale and fluffy. Stir in olive oil and orange zest gently.
4. Combine batter: Fold the dry mix into the wet until well blended.
5. Bake: Spread batter in pan, bake ~30–40 minutes, or until toothpick comes out clean.
6. Syrup: While cake bakes, prepare syrup. Boil sugar, honey, orange juice/zest, cinnamon, cloves for 5 minutes. Cool slightly.
7. Soak: Once cake is hot and syrup warm/cool, poke holes in the cake and slowly pour syrup for deep infusion.
8. Rest & serve: Let cake sit for at least 30 minutes so syrup fully absorbs—longer is even better!

🍊 Be patient! Letting the syrup fully soak in makes the cake sensationally sticky and moist.

What to Serve with Walnut Cake (Karydopita)

• A scoop of vanilla or Greek-style ice cream
• Fresh berries or sliced oranges for brightness
• Strong Greek or espresso coffee to cut the sweetness
• Mint tea for a light, fragrant finish

Tips for Making It Perfect

• Room-temp eggs: Make whisking smoother, giving good rise
• Even grind: Slightly coarse walnuts add texture; too fine can be gummy
• No rush on syrup: Hot cake + cool syrup = optimal absorption
• Make ahead: Better the next day after flavors meld—ideal for parties

Storage Instructions

• Cover at room temperature for up to 3 days.
• Refrigerate in airtight container for up to a week.
• Freeze slices individually wrapped for up to 3 months—thaw and warm before serving.

General Information

Karydopita—“karydia” means walnut, “pita” means pie or cake in Greek—is a heritage-rich dessert often served at holidays like Christmas and New Year’s. Its beloved kin include melomakarona (honey walnut cookies) and portokalopita (Greek orange cake).

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Frequently Asked Questions

1. Can I make it nut-free?
You could substitute walnuts with seeds or toasted oats—but then it wouldn’t be traditional karydopita!

2. What’s the breadcrumb role?
Breadcrumbs keep the texture feathery and help the cake drink up the syrup .

3. Gluten-free option?
Use almond meal wholly; for best texture, omit breadcrumbs and use extra ground nuts.

4. Can I use brown sugar or maple syrup in cake?
Yes! Brown sugar adds depth, maple syrup adds a caramel touch—both work nicely.

5. Must the syrup be cooled?
Yes—hot cake + warm syrup = perfect absorption and moist layering.

Conclusion

Our Sticky Spiced Greek Walnut Cake is a beautiful marriage of nutty crunch, citrus aroma, and syrup-soaked bliss—perfect for any occasion or self-indulgent moment.

If you love this, you might enjoy:

• Greek Melomakarona (Honey‑Walnut Cookies)
• Portokalopita (Orange Syrup Cake)

Thanks for baking with me—drop a comment, and if you try it, please share your photos on Pinterest or tag me at poulefrecipe! 💖

Interactive Elements

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Nutritional Information (per serving, approx)

Nutrient	Amount
Calories	320 kcal
Carbohydrates	35 g
Protein	6 g
Fat	18 g
Saturated Fat	3 g
Fiber	3 g
Sugar	20 g
Sodium	40 mg

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