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)
A rich, aromatic Greek classic. This moist walnut cake is soaked in a spiced honey syrup, resulting in a decadent dessert that is traditionally cut into elegant diamond shapes.
Prep: Grease a 10×14×2" pan and preheat oven to 350°F.
Mix Cake: Cream butter and sugar. Add egg yolks one at a time, beating until light. In a separate bowl, beat egg whites until stiff, then gently fold into the yolk mixture.
Combine: Sift the flour, baking powder, and cinnamon together. Fold into the batter, then stir in the chopped walnuts.
Bake: Spread batter into the pan, sprinkle the coarse walnuts on top, and bake about 30 minutes until done.
Make Syrup: Boil sugar and water until slightly thickened. Stir in honey and cinnamon. Flavor with rum or lemon if desired, and let cool slightly.
Finish: While the cake is hot, pour the cool syrup over it. Let stand for a couple of hours, then cut into traditional diamond shapes.
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.
