GreeceWalnut Cake (Karidopita)
Presented by
Lia Baklava
Author · Cultural Ambassador · FIJET Tourism Journalist · Gastronomy Researcher
Director of International Gastronomy & Cultural Media Relations · Greece
- Yield
- 20 portions
- Preparation
- 35 minutes
- Cooking
- 45 minutes
- Difficulty
- Medium
A Traditional Recipe of Greek Pastry.
Greek traditional pastry is one of the country's most treasured culinary legacies, rich in flavors, aromas, and cultural heritage. Among the most beloved syrup-soaked desserts is Karidopita (Greek Walnut Cake), a classic sweet closely associated with family celebrations, religious holidays, and the warm spirit of Greek hospitality.
Prepared with walnuts, cinnamon, cloves, and fragrant syrup, Karidopita is celebrated for its moist texture and rich aromatic character. Walnuts, cultivated in Greece since ancient times, have long been a key ingredient in traditional Greek desserts, symbolizing abundance, prosperity, and generosity.
Today, Karidopita remains one of Greece's most cherished desserts, proudly served in family homes, festive gatherings, and traditional pastry shops throughout the country.
Ingredients
For the Cake
- 20 eggs
- 20 tbsp sugar
- 10 tbsp fine semolina
- 10 tbsp fine breadcrumbs
- 20 tbsp finely chopped walnuts
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp cognac
- 3 tsp vanilla extract (or 3 vanilla sachets)
- 1 tbsp ground cinnamon
- 1 tsp ground cloves
- Zest of 1 orange
For the Syrup
- 1 kg sugar
- 3 glasses (approximately 750 ml) water
- Juice of ½ lemon
- 2 cinnamon sticks
- 2 tsp vanilla extract (or 2 vanilla sachets)
Preparation
- 1
Separate the egg yolks from the egg whites.
- 2
Beat the egg yolks with the sugar until the mixture becomes light, pale, and fluffy.
- 3
Whip the egg whites into stiff peaks.
- 4
Add the semolina, breadcrumbs, chopped walnuts, orange zest, cinnamon, cloves, vanilla, baking powder, baking soda, and cognac to the egg yolk mixture, mixing until well combined.
- 5
Gently fold the whipped egg whites into the mixture in batches, using slow movements to preserve their volume.
- 6
Pour the batter into a well-buttered baking pan.
- 7
Bake in a preheated oven at 200°C (390°F) for approximately 40–45 minutes, or until golden brown.
- 8
Allow the cake to cool completely.
- 9
For the syrup: bring the water, sugar, cinnamon sticks, and vanilla to a boil until a light aromatic syrup forms.
- 10
Add the lemon juice just before removing the syrup from the heat.
- 11
Slowly pour the hot syrup over the completely cooled walnut cake, allowing it to absorb all the syrup before serving.
Plating
Serve the walnut cake at room temperature, garnished with chopped walnuts and a light dusting of ground cinnamon. It pairs beautifully with traditional Greek coffee, mountain herbal tea, or a sweet dessert wine, creating an authentic Greek culinary experience.
Serving suggestion — Use freshly chopped Greek walnuts for the richest aroma and flavor. Karidopita tastes even better after resting for several hours, allowing the syrup to fully penetrate the cake. It pairs beautifully with vanilla ice cream or traditional Greek strained yogurt. Special acknowledgement: this traditional recipe is published with the kind permission of Mrs. Lia Baklava and is adapted from her book "Heavenly and Earthly Flavors". Tastynation Global sincerely thanks her for her valuable contribution to the preservation, promotion, and international recognition of Greece's rich culinary heritage through the Organization's Official Culinary Library.
One World • One Kitchen • One Family