Karithopita Greek Walnut Cake Recipe
Karithopita is a classic Greek walnut cake baked in a sheet pan and finished with a fragrant honey-cinnamon syrup poured over the cake while it’s hot. Cut into diamonds for a beautiful make-ahead dessert that’s perfect for holidays and gatherings.
Karithopita Greek Walnut Cake
Ingredients1 cup butter
1 cup sugar
6 eggs, separated
one cup flour, sifted
one teaspoon baking powder
1 cup chopped walnuts
1 teaspoon cinnamon
1/4 cup coarsely chopped walnuts, topping
Syrup:
1 cup sugar
1/2 cup water
1 cup honey
1 1/2 teaspoon cinnamon
rum or lemon flavoring
Preheat oven 350 degrees
Instructions
- Preheat oven to 350°F. Grease a 10×14×2-inch pan.
- Cream butter and sugar. Add egg yolks one at a time and beat until light.
- Beat egg whites until stiff and gently fold into batter.
- Sift flour and baking powder with cinnamon; fold into batter. Stir in chopped walnuts.
- Spread in pan, sprinkle coarse walnuts on top, and bake about 30 minutes (until done).
- Make syrup and let it cool slightly. While cake is hot, pour cool syrup over it. Let stand a couple hours, then cut into diamond shapes.
Syrup
- Boil sugar and water until slightly thickened. Stir in honey and cinnamon.
- Flavor with rum or simmer with a slice of lemon. Cool before pouring over hot cake.
Total Cook Time - about 30 minutes
Equipment - 10 x 14 x 2 inch pan
Servings - 24
Karithopita Greek Walnut Cake FAQ
Why is syrup poured over the cake while it’s hot?
Pouring syrup over a hot cake helps it soak in evenly and keeps the cake moist and flavorful.
Do I have to use rum in the syrup?
No. You can use lemon instead, or simply leave the syrup as honey-cinnamon.
How far ahead can I make this cake?
This cake is great made ahead. Let it rest for a few hours after adding syrup, or make it the day before serving.
How should I store karithopita?
Store covered at room temperature for a day or two, or refrigerate for longer storage.
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