Traditional Greek Walnut Cake (Karythopita) Recipe
Karythopita, a traditional Greek walnut cake, is a rich and spiced dessert soaked in a fragrant syrup. This version incorporates red wine, adding a unique depth of flavor that complements the warm spices. The cake is soft, moist, and perfect for enjoying with a dollop of vanilla-flavored whipped cream. Whether made as individual cakes or one large cake, Karythopita is a delightful treat that showcases the flavors of Greece.
Equipment
- 8–12 individual oblong cake tins or one 23cm round deep tin
- Mixing bowls
- spatula
- Sieve
- Large metal spoon
- Jug
Ingredients
For the Cake:
- 20 g ground semolina
- 1 teaspoon ground cinnamon
- ½ teaspoon ground mixed spice
- 35 g white breadcrumbs
- 150 g walnuts finely ground
- 5 large eggs separated
- 90 g caster sugar
- 2 tablespoons red wine
- Juice and grated zest of 1 orange
For the Spice Syrup:
- 250 g caster sugar
- 150 ml water
- 150 ml red wine
- 6 cloves
- 1 cinnamon stick
- Juice and grated zest of 1 lemon
- 50 g walnuts chopped
Instructions
Prepare the Cake Batter:
- Preheat the oven to 170°C/Gas Mark 3.
- Grease and flour 8–12 individual oblong cake tins or a 23cm round deep tin.
- In a mixing bowl, combine the ground semolina, ground cinnamon, ground mixed spice, breadcrumbs, and finely ground walnuts.
- Mix well.
- In a separate bowl, use an electric mixer to whisk the egg yolks, caster sugar, red wine, orange juice, and grated orange zest until the mixture is smooth, creamy, and pale in color.
- In another bowl, whisk the egg whites to stiff peaks.
- Gently fold the dry ingredients into the egg yolk mixture.
- Then, carefully fold in the egg whites using a large metal spoon until just combined.
Bake the Cake:
- Spoon the batter into the prepared tins.
- Bake for 18–20 minutes for individual cakes or 35–40 minutes for a large cake.
- The cake is done when it springs back when gently pressed and a skewer inserted into the center comes out clean.
Prepare the Spice Syrup:
- While the cakes are baking, prepare the spice syrup.
- In a small saucepan, combine the caster sugar, water, red wine, cloves, cinnamon stick, and the juice and grated zest of 1 lemon.
- Bring the mixture to a boil, stirring until the sugar is dissolved.
- Simmer for 5 minutes, then remove from heat and strain the syrup through a sieve into a jug.
- Return half of the syrup to the pan and simmer until reduced to a thick, coating consistency.
Soak and Decorate the Cake:
- When the cakes are done, remove them from the oven and immediately pour the syrup from the jug over them.
- Let the cakes soak for 15 minutes.
- Carefully remove the cakes from the tins and place them on a serving plate.
- Add the chopped walnuts to the reduced syrup and drizzle this over the cakes for an extra layer of flavor and texture.
Notes / Tips / Wine Advice:
Serving Suggestion:
Serve the Karythopita with a dollop of vanilla-flavored whipped cream. The cake pairs beautifully with a cup of Greek coffee or a glass of sweet dessert wine.Wine Recommendation:
Pair with a sweet dessert wine like Mavrodaphne or a robust red wine like Agiorgitiko.Nutritional Information
Calories: 300 kcal | Carbohydrates: 40 g | Protein: 6 g | Fat: 14 g | Fiber: 2 g | Sugar: 28 g | Salt: 0.2 mg
