Best Karidopita Recipe for Walnut Cake
Here is the recipe for Karidopita Greek Walnut Cake. This recipe has been a result of a lot of recipe testing, research and baking trials. As an avid karidopita fan, I have made and tested many versions. Some with breadcrumbs as the main grain ingredient, others with butter, others with milk and so on. This one is made with olive oil. It is the perfect combination between a soft airy sponge with the crunch of chunky walnut pieces and the right balance of sugar syrup. Karidopita often gets a bad wrap for either been dry or too heavily soaked in a sickly sweet heavy syrup. I assure you this version is just right, however, if you are not a fan of sugar syrup you make this with less sugar or use only half of the sugar syrup.
Once the cake is cooked, you need to pour the sugar syrup on top so that it will moisten the cake. The longer you leave it soaking in the syrup, the softer it will become.
Ingredients for Best Karidopita Recipe Greek Walnut Cake
1 cup sugar
2 cups self raising flour
1 cup Lucky walnuts crushed coarsely (option to add another 1/4 of chunky walnuts pieces if you like more crunch)
6 eggs
1 tsp vanilla sugar or essence
1 tsp cinnamon & 1/2 tsp clove ground
30 ml brandy
1 cup olive oil
Syrup
1.5 cup sugar
1.5 cup water
1 cinnamon stick
3 cloves
1/2 lemon juiced
Best Karidopita Recipe Method:
- To prepare the syrup, combine all the ingredients, bring to the boil and remove from the heat after 5 minutes. Allow to cool completely. Please note the sugar syrup must be completely cold to be used on the hot cake.
- Preheat the oven to 180 degrees.
- Grease a cake tin with a little olive oil.
- Combine eggs, oil, sugar, spices, brandy, walnuts and vanilla sugar, then gradually add flour. Mix for a few minutes until well combined.
- Bake for approximately 25-30 minutes or until a golden colour.
- Once the cake is ready, make some small holes on its surface with a skewer and pour the cooled syrup over the hot cake bit by bit, allowing each spoonful to be absorbed before proceeding with the next. It is essential that it absorbs well. The longer it stands, the better the result as it will soften even more.
- Serve with ice-cream or a Greek coffee.
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