10/18/2026
Looking for something sweet? Head to the Sunday Farmers' Market at College View today (10/18) for desserts like this, plus dressings, dips, and delicious drinks!
Karidopita also spelled Karydopita, is one of Greece's most cherished desserts a moist, fragrant walnut cake infused with warm cinnamon and cloves, then soaked in a sweet, honey-scented syrup.
🛒 Ingredients
For the Cake
2¼ cups (225g) finely ground walnuts
¾ cup (60g) breadcrumbs or finely crushed zwieback biscuits
1 tsp ground cinnamon
½ tsp ground cloves
1 tsp baking powder
5½ tbsp (75g) unsalted butter, softened
1 cup (200g) granulated sugar
4 large eggs, separated, plus 2 additional egg whites
Zest of 1 orange
¼ cup (60ml) milk
2 tbsp fresh orange juice (replaces cognac)
For the Syrup
¾ cup (150g) granulated sugar
½ cup (120ml) honey
2 cups (480ml) water
4–5 whole cloves
1 tbsp fresh lemon juice
👨🍳 Method
1. Make the Syrup (First!)
In a heavy saucepan, combine the sugar, honey, water, and cloves. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce the heat and simmer uncovered for 5 minutes. Stir in the lemon juice, remove from heat, and remove the cloves. Let the syrup cool completely before using .
Pro tip: The syrup should be cool when poured over the hot cake this is the secret to perfect syrup absorption .
2. Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly butter a 9–10 inch springform pan or a 9x13-inch baking dish .
3. Mix the Dry Ingredients
In a medium bowl, combine the ground walnuts, breadcrumbs, cinnamon, cloves, baking powder, and orange zest. Set aside .
4. Cream the Butter and Sugar
In a large bowl, beat the butter and sugar until light and fluffy about 3–4 minutes. Add the egg yolks one at a time, beating well after each addition .
5. Combine Dry and Wet
Gradually add the dry ingredients to the butter mixture, alternating with the milk and orange juice. Mix until just combined.
Pro tip: The batter will be thick and pasty that's normal!
6. Whip the Egg Whites
In a clean, grease-free bowl, beat the egg whites (all 6 of them) with an electric mixer until stiff peaks form .
7. Fold in the Egg Whites
Gently fold the whipped egg whites into the batter in three additions, using a spatula. Start with a large spoonful of egg whites to loosen the batter, then fold in the rest. Be careful not to overmix you want to keep as much air as possible for a light, tender cake .
Pro tip: Use a cutting, lifting motion from the bottom of the bowl up and over to fold without deflating the egg whites.
8. Bake
Pour the batter into the prepared pan and smooth the top. Bake for 35–45 minutes, until the cake is golden brown and a toothpick inserted in the center comes out clean .
Pro tip: If the top browns too quickly, cover loosely with foil for the last 10 minutes.
9. Soak with Syrup
Remove the cake from the oven and place it on a wire rack. Using a skewer or fork, poke holes all over the top of the hot cake this helps the syrup pe*****te evenly .
Slowly pour the cooled syrup over the hot cake, a little at a time, allowing it to absorb before adding more. You may not need all the syrup pour until it's well soaked but not swimming in liquid .
Cover the cake with a clean cloth and let it cool completely in the pan .
10. Rest and Serve
Let the cake sit at room temperature for at least 2–3 hours (or overnight) to absorb the syrup and develop its signature texture.
Slice and serve optionally, sprinkle with extra ground walnuts or a dusting of cinnamon
