📝 About This Recipe
A cornerstone of Greek confectionery, Karidopita is a deeply aromatic walnut cake drenched in a luscious, spiced honey syrup. This recipe balances the earthy crunch of toasted walnuts with the warmth of cinnamon and cloves, resulting in a moist, melt-in-your-mouth texture that is quintessential to Mediterranean celebrations. It is a timeless 'Siropiasta' (syrup-soaked) dessert that perfectly captures the rustic elegance of Greek home baking.
🥗 Ingredients
The Walnut Sponge
- 2.5 cups Walnuts (finely chopped but not powdered)
- 1 cup All-purpose flour (sifted)
- 1 cup Breadcrumbs (fine, unflavored toasted breadcrumbs)
- 6 large Eggs (at room temperature, whites and yolks separated)
- 1 cup Granulated sugar
- 1 cup Unsalted butter (melted and cooled)
- 3 teaspoons Baking powder
- 1.5 teaspoons Ground cinnamon
- 1/2 teaspoon Ground cloves
- 2 tablespoons Cognac or Brandy (optional but highly recommended)
- 1 tablespoon Orange zest (freshly grated)
The Spiced Syrup
- 2 cups Water
- 2 cups Granulated sugar
- 1/4 cup Greek honey (Thyme honey is best)
- 1 piece Cinnamon stick
- 3-4 pieces Whole cloves
- 1 teaspoon Lemon juice (prevents crystallization)
For Garnish
- 12-15 pieces Walnut halves (one for each square)
- 1 pinch Ground cinnamon (for dusting)
👨🍳 Instructions
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1
Begin by making the syrup. In a medium saucepan, combine water, 2 cups sugar, cinnamon stick, and whole cloves. Bring to a boil, then simmer for 8-10 minutes. Stir in the honey and lemon juice, remove from heat, and let it cool completely. The syrup must be cold when poured over the hot cake.
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2
Preheat your oven to 350°F (175°C). Grease a 9x13 inch (23x33 cm) baking pan generously with butter.
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3
In a large bowl, whisk together the sifted flour, breadcrumbs, baking powder, ground cinnamon, ground cloves, and finely chopped walnuts until well combined.
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4
Using a stand mixer or hand mixer, beat the egg whites with a pinch of salt until stiff peaks form. Transfer the meringue to a separate bowl and set aside.
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5
In the same mixer bowl (no need to wash), beat the egg yolks with 1 cup of sugar until the mixture is thick, pale yellow, and creamy (about 5 minutes).
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6
Slowly pour the melted butter, cognac, and orange zest into the yolk mixture while continuing to beat at low speed.
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7
Gradually add the dry walnut-flour mixture to the wet ingredients, folding gently with a spatula until just incorporated.
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8
Gently fold in the egg white meringue in three batches. Use a light hand to maintain the airiness; the batter should be thick but uniform.
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9
Pour the batter into the prepared baking pan and smooth the top with a spatula.
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10
Bake for 45-50 minutes, or until a skewer inserted into the center comes out clean and the top is a deep golden brown.
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11
Immediately upon removing the cake from the oven, use a ladle to slowly pour the cooled syrup over the entire surface of the hot cake. Wait for each ladle to be absorbed before adding the next.
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12
Allow the cake to sit for at least 4 hours (ideally overnight) to ensure the syrup reaches the center of the sponge. Garnish with walnut halves and a light dusting of cinnamon before slicing into diamonds or squares.
💡 Chef's Tips
The 'Cold Syrup/Hot Cake' rule is vital; if both are hot, the cake will turn to mush. If both are cold, the syrup won't penetrate. Use fine breadcrumbs instead of more flour to achieve the traditional grainy, porous texture that holds syrup perfectly. Pulse your walnuts in a food processor carefully; you want small bits for texture, not a greasy nut butter. Don't skip the orange zest; it provides a necessary citrus brightness to cut through the heavy spices and sugar. If you don't have Cognac, Metaxa is the traditional Greek choice, but dark rum or even orange juice works as a substitute.
🍽️ Serving Suggestions
Serve a square with a dollop of thick Greek yogurt to balance the sweetness. A scoop of vanilla bean ice cream or traditional 'Kaimaki' (mastic ice cream) makes this a decadent plated dessert. Pairs beautifully with a strong, bitter Greek coffee or a double shot of espresso. For a festive touch, serve alongside a glass of chilled Commandaria or another sweet dessert wine. Enjoy as an afternoon 'kerasma' (treat) with a glass of ice-cold water on the side.