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.
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
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1
Preheat oven to 350 F. Butter a 9x13-inch baking pan.
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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.
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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.
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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.
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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.
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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.
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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.