Karithopita Greek Walnut Cake Recipe
Karithopita is a classic Greek walnut cake baked in a sheet pan and finished with a fragrant honey-cinnamon syrup poured over the cake while it’s hot. Cut into diamonds for a beautiful make-ahead dessert that’s perfect for holidays and gatherings.
For best texture, let the cake rest a couple of hours after adding the syrup so it soaks in evenly before slicing.
Karithopita Greek Walnut Cake
Ingredients
- 1 cup butter
- 1 cup sugar
- 6 eggs, separated
- 1 cup flour, sifted
- 1 teaspoon baking powder
- 1 cup chopped walnuts
- 1 teaspoon cinnamon
- 1/4 cup coarsely chopped walnuts (topping)
Syrup:
- 1 cup sugar
- 1/2 cup water
- 1 cup honey
- 1 1/2 teaspoons cinnamon
- Rum or lemon (optional flavoring)
Preheat oven: 350°F
Instructions
- Preheat oven to 350°F. Grease a 10×14×2-inch pan.
- Cream butter and sugar. Add egg yolks one at a time and beat until light.
- Beat egg whites until stiff and gently fold into the batter.
- Sift flour and baking powder (and cinnamon, if mixing with dry). Fold into batter, then stir in chopped walnuts.
- Spread batter in pan, sprinkle coarse walnuts on top, and bake about 30 minutes (until done).
- Make the syrup and let it cool slightly.
- While cake is hot, pour the cool syrup over it. Let stand a couple hours, then cut into diamond shapes.
Syrup
- Boil sugar and water until slightly thickened. Stir in honey and cinnamon.
- Flavor with rum, or simmer with a slice of lemon. Cool before pouring over hot cake.
Total Cook Time: about 30 minutes
Equipment: 10×14×2-inch pan
Servings: 24
Karithopita Greek Walnut Cake FAQ
Why is syrup poured over the cake while it’s hot?
Pouring syrup over a hot cake helps it soak in evenly and keeps the cake moist and flavorful.
Do I have to use rum in the syrup?
No. You can use lemon instead, or leave the syrup as honey-cinnamon.
How far ahead can I make this cake?
This cake is great made ahead. Let it rest for a few hours after adding syrup, or make it the day before serving.
How should I store karithopita?
Store covered at room temperature for a day or two, or refrigerate for longer storage.