Karithopita (Greek Walnut Cake)
This karithopita recipe came from my mother-in-law, Georgia, and has become a family favorite. It’s the version we make year after year for holidays, celebrations, and family gatherings. Karithopita is a Greek walnut cake flavored with warm spices and soaked in a fragrant syrup after baking. The syrup gives the cake its signature moist texture, and like many Greek desserts, it tastes even better after it has had time to sit and absorb the flavors.
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More About Georgia’s Karithopita
Why Is Syrup Poured Over the Cake?
The syrup is what makes karithopita unique. As the cake absorbs the syrup, it becomes incredibly moist while still maintaining its structure. The flavors also continue to develop as the cake rests.
Why Does the Syrup Have to Be Cooled?
For the best texture, the syrup should be cooled before it is poured over the hot cake. The temperature difference helps the cake absorb the syrup evenly, allowing it to soak in rather than sit on the surface. If both the syrup and cake are hot, the cake can become overly soft or absorb the syrup unevenly. Taking the time to cool the syrup helps create the moist, tender texture that karithopita is known for.
Does Karithopita Need to Be Refrigerated?
Karithopita can be stored at room temperature for several days in an airtight container. If your kitchen is particularly warm, refrigeration can help extend its freshness.
Can I Make Karithopita Ahead of Time?
Yes! And it’s actually better when made ahead. Giving the cake several hours, or even overnight, allows the syrup to fully absorb and the flavors to deepen.
How Should I Serve It?
Karithopita is delicious on its own, but it also pairs well with coffee, tea, or a scoop of vanilla ice cream.
Make It Part of a Dessert Spread
Karithopita pairs beautifully with other traditional Greek sweets. Serve it alongside kourabiedes and melomakarona for a dessert spread that showcases a variety of flavors and textures.
Karithopita (Greek Walnut Cake)
Ingredients
For the Syrup
- 1 cup water
- 1 cup granulated sugar
- 1 tsp orange flavoring (I use Grand Marnier)
- 3 whole cloves
For the Cake
- 2 cups Original Bisquick Baking Mix
- 1 cup granulated sugar
- 1 cup chopped walnuts
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup milk
- 1 cup vegetable oil
- 1 tsp orange flavoring (I use Grand Marnier)
- 4 large eggs lightly beaten
For Garnish (Optional)
- 16 whole cloves
Instructions
Make the Syrup
- In a small sauce pan over medium heat, combine the syrup ingredients. Simmer until the sugar is completely dissovled and the syrup is clear.1 cup water, 1 cup granulated sugar, 1 tsp orange flavoring, 3 whole cloves
- Set the syrup aside to cool. *Note: The syrup MUST be cooled to room temperature or the Melomakarona will not properly absorb te syrup.
Make the Cake
- Preheat the oven to 350℉ and grease a 9×13 baking pan.
- In a large mixing bowl, combine all remaining ingredients. Mix well until full incorporated. *Note: The batter will be loose.2 cups Original Bisquick Baking Mix, 1 cup granulated sugar, 1 cup chopped walnuts, 1½ tsp baking powder, ½ tsp baking soda, 1 tsp ground cinnamon, ½ tsp ground nutmeg, 1 cup milk, 1 cup vegetable oil, 1 tsp orange flavoring, 4 large eggs
- Pour the batter into the greased baking pan.
- Bake for 30–40 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
Put It All Together
- After removing the cake from the oven, use a toothpick or sharp knife to poke holes across the top of the cake.
- Pour the cooled syrup over the warm cake. Allow to cool before serving.
- Optional Step: After cutting the cake, place one whole clove in the center of each piece as a garnish.16 whole cloves
