Meet Karidopita, a heavenly Greek walnut cake that’s drenched in sweet syrup. This traditional dessert combines the rich, nutty warmth of walnuts with a delicate, moist crumb that melts in your mouth.

Ready in just one hour, this Mediterranean treasure delivers an impressive 747 calories per slice and makes the perfect ending to any meal.

Whether you’re hosting a dinner party or craving something special, this authentic Greek recipe yields 10 generous portions of pure indulgence.

Ingredients for Greek Walnut Cake

For the Cake Base:
- Walnuts: 380g roughly chopped, adds perfect texture
- Melba toast/breadcrumbs: 180g powdered, creates ideal structure
- Butter: 200g at room temperature for better mixing
- Sugar: 165g for balanced sweetness
- Eggs: 7 separated (whites and yolks)
- Spices: Nutmeg, cinnamon, and clove for aromatic flavor
- Orange zest: From 1 orange for citrusy notes
- Cognac: 75ml for depth of flavor
For the Syrup:
- Sugar: 2 cups
- Honey: 100g for rich sweetness
- Water: 2 cups
- Flavorings: Vanilla extract, orange juice, and cognac

Step-by-Step Instructions

Prepare the Cake Base: Beat sugar and butter for 5 minutes until creamy. Add egg yolks one at a time, followed by cognac and orange zest.
Mix Dry Ingredients: Combine walnuts, powdered toast, spices, and baking powder in a large bowl.
Combine Mixtures: Blend wet and dry ingredients until smooth and well incorporated.
Whip Egg Whites: Beat egg whites with a pinch of salt until stiff, glossy peaks form.
Final Mixing: Gently fold meringue into the main mixture using upward circular motions.
Baking: Pour into buttered 30cm round pan, bake at 170°C for 35 minutes until golden.
Prepare Syrup: Boil all syrup ingredients until sugar dissolves completely.
Final Touch: Pour hot syrup over cooled, scored cake gradually. Let it rest before serving.

Baking Tips for Perfect Results

The magic of this Greek walnut cake lies in two key steps! First, whipping those egg whites into glossy peaks makes the cake light and fluffy.

Keep your mixing bowl squeaky clean and dry for the best meringue. Second, when you fold in those egg whites, use gentle up-and-down motions to keep all that lovely air inside. Think of it like giving your cake batter a soft hug rather than a rough stir!

Make It Your Own

While this karidopita is wonderful as is, you can play around with some simple swaps. Don’t have cognac? Try brandy or even whiskey for that warm kick.

The Melba toast can be swapped for plain breadcrumbs, and if orange zest isn’t your thing, lemon zest works beautifully too.

Just keep those walnuts chunky – they’re the star of the show and give this cake its amazing texture!

Serving Like a Greek Yiayia

This syrup-soaked wonder tastes amazing cold, especially on warm days! Serve it just like they do in Greek homes – with a scoop of vanilla ice cream that melts slightly into the syrupy cake.

For extra flair, sprinkle some crushed walnuts on top or add a tiny orange wedge on the side. Small squares work best since it’s rich and sweet.

Keeping Your Cake Fresh

Thanks to that lovely syrup, this cake stays moist for days! Pop it in an airtight container and keep it in the fridge for up to a week.

The flavors actually get better after a day or two as everything mingles together. Let it sit at room temperature for about 15 minutes before serving to get the perfect texture.