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Karydopita (Greek Walnut Cake)

A deeply aromatic Greek walnut spice cake soaked in a fragrant cinnamon-orange syrup, giving each slice a moist, tender crumb with a sweet, lightly crunchy top. Naturally flour-free, it relies on breadcrumbs and ground walnuts for structure.

70 minMediumServes 12390 cal/serving

GreekDessertOvenVegetarianLow-SodiumPork-FreeNightshade-Free

Ingredients

  • 3 cups walnuts, finely chopped
  • 1 cup plain dry breadcrumbs
  • 1/2 cup granulated sugar (for cake)
  • 3/4 cup unsalted butter, softened
  • 6 large eggs, separated
  • 2 tsp baking powder
  • 1 tsp ground cinnamon (for cake)
  • 1/4 tsp ground cloves
  • 1/4 cup brandy or cognac
  • 2 tsp orange zest, finely grated
  • 1 1/2 cup water (for syrup)
  • 1 1/2 cup granulated sugar (for syrup)
  • 1 stick cinnamon stick (for syrup)
  • 1/4 cup fresh orange juice (for syrup)

Instructions

  1. 1

    Preheat oven to 350 F. Butter a 9x13-inch baking pan.

  2. 2

    Make the syrup: combine 1 1/2 cup granulated sugar (for syrup), 1 1/2 cup water (for syrup), 1 stick cinnamon stick (for syrup), and 1/4 cup fresh orange juice (for syrup) in a small saucepan. Bring to a boil, stir until sugar dissolves, then simmer 5 minutes. Remove from heat and cool completely.

  3. 3

    In a large bowl, beat 3/4 cup softened unsalted butter and 1/2 cup granulated sugar (for cake) together with a hand mixer until light and fluffy, about 3 minutes. Add large eggs yolks one at a time, beating well after each. Mix in 1/4 cup brandy or cognac and 2 tsp finely grated orange zest.

  4. 4

    In a separate bowl, stir together 3 cups finely chopped walnuts, 1 cup plain dry breadcrumbs, 2 tsp baking powder, 1 tsp ground cinnamon (for cake), and 1/4 tsp ground cloves. Fold the walnut mixture into the butter mixture until combined.

  5. 5

    In a clean bowl, beat the large eggs whites to stiff peaks. Gently fold the egg whites into the walnut batter in two additions until no white streaks remain.

  6. 6

    Pour the batter into the prepared pan and smooth the top. Bake at 350 F for 35-40 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean.

  7. 7

    Remove from the oven. Immediately pour the cooled syrup evenly over the hot cake - ladle it on slowly so the cake absorbs all of it. Let the cake cool completely in the pan before cutting into squares and serving.

Questions

Can I make Karydopita (Greek Walnut Cake) dairy-free?

Yes. The dairy in this entry is 3/4 cup unsalted butter, softened. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Karydopita (Greek Walnut Cake) gluten-free?

Yes. The gluten in this entry is 1 cup plain dry breadcrumbs. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

Can I make Karydopita (Greek Walnut Cake) ahead?

Yes, it takes well to being made ahead. Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Karydopita (Greek Walnut Cake)?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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