Karidopita – Greek Spiced Walnut Cake Soaked in Citrus Syrup
If there’s one dessert that brings comfort, warmth, and a touch of nostalgia all at once, it’s Karidopita – a traditional Greek walnut cake that’s absolutely drenched in a fragrant, citrusy syrup. This is one of my all-time favourite syropiasta (syrup-soaked sweets), and it never fails to impress. Whether it's served on a holiday table or as a simple indulgence with a scoop of vanilla ice cream, Karidopita is a showstopper.
A Taste of Greek Tradition
Karidopita beautifully balances warm spices, crunchy walnuts, and the bright zing of orange. The aromatic syrup – infused with cinnamon, cloves, and fresh orange juice – soaks into the cake, making every bite melt-in-your-mouth tender. This recipe is simple, rustic, and deeply satisfying. If you love Greek desserts like baklava or galaktoboureko, you’ll fall hard for this one too.
Karidopita is more than just a cake – it’s a hug from the inside out. Whether you’re Greek or just someone who loves rich, spiced desserts, this recipe brings the essence of Greek hospitality right into your kitchen. It’s easy to make, bursting with flavour, and even better the next day.
If you give this recipe a try, I’d love to hear how it turned out for you. Did you serve it with ice cream, Greek coffee, or maybe a little extra brandy on the side?
Kali Orexi!
KARIDOPITA | Greek Spiced Walnut Cake Soaked in Citrus Syrup
Mary PolitisIngredients
For the Syrup
- 3 cups water
- 2 cups caster sugar
- 1 cinnamon stick
- 6 –8 whole cloves
- Juice of one orange
For the Cake
- 4 eggs
- ¾ cup 150g caster sugar
- ¾ cup 175ml extra virgin olive oil
- 50 ml brandy
- 2 cups 330g self-raising flour
- 1 cup 150g finely chopped walnuts (plus extra for decorating)
- 2 tsp ground cinnamon
- 1 tsp ground clove
- Zest of 1 orange
- Pinch of salt
Instructions
Prepare the Syrup
- Start by making the syrup so it has time to cool. In a small pot, combine all syrup ingredients and bring to a boil. Reduce to a gentle simmer and let it bubble away for about 20 minutes. Once done, set it aside to cool completely.
Make the Cake
- Preheat your oven to 170°C (fan-forced).
- In a stand mixer or using an electric hand mixer, whisk the eggs and sugar together until light, fluffy, and pale.
- While mixing, slowly drizzle in the olive oil. Add the brandy, then gently fold in the self-raising flour, chopped walnuts, cinnamon, clove, orange zest, and a pinch of salt until just combined.
- Grease a 30cm round baking tray with olive oil and pour in the batter. Tap the tray gently on the counter to remove any air bubbles.
- Bake for approximately 40 minutes, or until a skewer inserted into the center comes out clean.
Soak the Cake
- As soon as the cake comes out of the oven, use a skewer to poke holes all over the surface. While the cake is still hot and the syrup is cool (important for maximum absorption), slowly pour the syrup over the cake, allowing it to soak in fully.
- Let the cake rest for at least 30 minutes to absorb all that syrupy goodness.
Serve
- Cut into generous slices and sprinkle with extra chopped walnuts for a beautiful, nutty finish. Serve with a scoop of vanilla ice cream for the ultimate dessert experience.