A very juicy walnut cake
When it comes to Greek names Michalis, Mike comes just after Yannis, Nikos and Kostas in popularity. Last Sunday was a big name day – one third of Greece must have been celebrating their Michaels and Michaelas. I was celebrating a very special Michalis too, my dad, and he has a a special request, karidopita, Greek walnut cake with syrup!
I’m afraid karidopita falls short of humble ingredients or re-use that are my competition challenges. It’s a festive, cold weather cake fit for celebrating! For this one, there was a little conspiracy too!
Mum dug out a grandma’s Dina very, very old recipe for karidopita. I hadn’t made this one before, I normally go for the normal walnut cake with coffee frosting. I have to admit I was very pleased with the result!
So if you are feeling festive, especially with Thanks giving and Christmas around the corner, here is what you will need:
- 125 gr margarine or butter
- 180 gr sugar
- 600gr crushed walnuts, plus some extra for decoration
- 600 gr super fine breadcrumbs
- 4 eggs
- 1 large shot of cognac
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 2 cups water
- 2 cups sugar
- ½ lemon for its peel and juice
What to do
First the syrup, it’s easier to pour it over the piping hot cake.
- In a large pot add sugar, water, lemon peel and lemon juice and stir until the sugar has dissolved.
- Bring to the boil and then simmer for 7-8 minutes.
- Remove from fire and let it cool whilst you are preparing the walnut cake.
- Beat the margarine (or butter) with the sugar until fluffy.
- Follow in with the egg yolks until the mixture has turned white. Slowly add in the cognac as you continue to mix.
- Bit the egg whites into meringue consistency material
- Mix the walnuts, with the breadcrumbs – we use very fine breadcrumbs over here – add the baking powder, cinnamon and nutmeg.
- In your dry walnut mix, add the beaten egg yolks, sugar and cognac.
- Start incorporating the egg whites very slowly.
- Bake on a preheated fan assisted oven at 180 oC for 35-40 minutes.
- Once out of the oven pour the cold syrup over using a large laddle and spreading evenly (don’t rush it you risk opening a hole in your lovely cake)
Grab the spoons and enjoy! It’s truly delicious and very wintery.
I believe it’s the most boozy traditional dessert Greek cuisine has on offer. Do enjoy with good company.
And remember, remember the competition is still running! To vote click on the image below it will direct you straight to my profile on Vima gourmet food blog awards, it’s the little Facebook like button!
UPDATE: The competition has ended – thanks for following through, check my last competition post here.by
8 thoughts on “Walnut cake, the Greek way – karidopita”
Thank you Marisa! it’s really lovely, hope you get a chance to try it!
This is one of my all time favorite cakes. It is just amazing! I used to eat it all the time growing up. Can’t wait to try your recipe 🙂 Looks delicious!
Thanks Antonia, this is straight from grandma’s archive, with the old fashioned touch of stirring in meringue to make it fluffier. It’s wonderful and really, really walnutty. Hope you will enjoy it! 🙂
Your Dad was a lucky man-how delicious is this one Eugenia! Yumified (new word).! Cheryl x
Thanks Cherly! he really is and he doesn’t care about the extra weight either, he is always going for second helpings, (very naughty of him)
I adore karithopita. My yiayja makes a delicious one but I think it’s high time I learnt to make it!
Please do! it’s such a wonderful dessert! You really won’t regret it, except, perhaps…when checking your weight 😉