Walnut Cake

Known in Greece as: Karydopita

A moist Greek walnut cake soaked in aromatic spiced syrup.

TIME BREAKDOWN
Prep: 25 min
Cook: 45 min
Total: 1h 10m (plus cooling)
Vegetarian
✅
Nuts
✅
Serves
12 - 15
Difficulty
Easy

Ingredients

  • For the cake:
  • 300g walnuts, finely chopped or ground
  • 200g plain flour
  • 200g caster sugar
  • 5 large eggs, separated
  • 100ml vegetable oil
  • 100ml milk
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • Pinch of salt
  • 1 tsp vanilla extract
  • For the syrup:
  • 400g sugar
  • 400ml water
  • 1 cinnamon stick
  • 3 whole cloves
  • 2 strips orange peel
  • 2 tbsp brandy or cognac
  • For topping:
  • Whole walnuts for decoration

Method

  1. Preheat your oven to 180°C (160°C fan). Grease and flour a 30cm x 20cm baking tin.

  2. First, make the syrup. Combine the sugar, water, cinnamon stick, cloves, and orange peel in a saucepan. Bring to a boil, stirring to dissolve the sugar, then reduce heat and simmer for 10 minutes. Add the brandy, remove from heat, and allow to cool completely.

  3. Toast the chopped walnuts in a dry pan over medium heat for 3-4 minutes until fragrant. Allow to cool, then grind or chop finely - some texture is good.

  4. In a large bowl, beat the egg yolks with the sugar for 5 minutes until pale and thick.

  5. Add the oil, milk, and vanilla extract to the egg yolk mixture. Mix well.

  6. In a separate bowl, combine the flour, baking powder, cinnamon, cloves, salt, and ground walnuts. Mix well.

  7. Gradually fold the dry ingredients into the wet mixture until just combined.

  8. In a clean bowl with clean beaters, whisk the egg whites until they form stiff peaks.

  9. Gently fold the egg whites into the cake batter in three additions, being careful not to deflate them. The batter should be light and airy.

  10. Pour the batter into the prepared tin and spread evenly. Bake for 40-45 minutes until golden brown and a skewer inserted in the centre comes out clean.

  11. As soon as the cake comes out of the oven, use a knife to cut it into diamond or square shapes (don't remove from tin).

  12. Remove the cinnamon stick, cloves, and orange peel from the cold syrup. Slowly pour the cold syrup evenly over the hot cake. It will sizzle and be absorbed gradually.

  13. Press a whole walnut into the centre of each piece for decoration.

  14. Allow the cake to cool completely in the tin for at least 4 hours or overnight before serving. This gives the syrup time to fully absorb. The cake actually improves after a day or two. Serve at room temperature with Greek coffee or a glass of cold water. Karydopita is one of Greece's most beloved traditional cakes.