Karithopita Greek Walnut Cake Recipe

Karithopita: A Timeless Greek Walnut Cake Recipe

If you’re a fan of nutty, syrup-soaked desserts with a touch of Mediterranean flair, the Karithopita Greek Walnut Cake is a must-try.

Karithopita, also known simply as Greek Walnut Cake, is a rich, moist cake that’s perfect for gatherings or as a sweet ending to a family meal. The cake itself is made with simple pantry staples: butter, sugar, eggs, flour, baking powder, chopped walnuts, and cinnamon. The real magic happens with the syrup—a luscious blend of sugar, water, honey, cinnamon, and optional rum or lemon flavoring—that’s poured over the hot cake, allowing it to absorb all that sticky goodness.

Preheat your oven to 350°F. Cream the butter and sugar, then incorporate the egg yolks one by one until light and fluffy. Whip the egg whites to stiff peaks and fold them in gently. Mix in the dry ingredients and walnuts, pour into a greased 10x14x2-inch pan, top with coarse nuts, and bake for about 30 minutes. While the cake cools slightly, prepare the syrup by boiling sugar and water to a medium thickness, then stirring in honey and cinnamon (add rum or lemon for extra zest). Drench the hot cake with the cool syrup, cut into diamond shapes, and let it sit for a couple of hours before serving. This recipe yields 24 servings, making it ideal for parties or potlucks.

What sets this version apart is its straightforward, no-fuss approach, reflecting the era’s community-driven cooking style. The walnuts provide a satisfying crunch, while the syrup ensures every bite is infused with honeyed sweetness and warm spices.

Karithopita Greek Walnut Cake

Instructions for Karithopita Greek Walnut Cake Recipe

   Cream butter and sugar. Add egg yolks, one at a time. Beat until light. Beat egg whites until stiff. Fold into mixture. Combine dry ingredients, except course nuts and fold into mixture carefully. Stir in walnuts. Turn into greased 10 x 14 x 2 inch pan. Sprinkle with the coarse nuts. Baked about 1/2 hour, until done. Remove from oven and while hot pour cool syrup over it. Cut into diamond shapes. Serves 24. Syrup: Boil sugar with water until thick medium consistency. Add one cup of honey and cinnamon. Stir in 1/3 cup light rum if desired or boil syrup with a slice of lemon in it. Let stand a couple hours before serving.