Honey-drenched walnut cake recipe

Taste for Travel Greek food writer Georgia GerardisA honey-drenched walnut cake recipe or karidopita is a favourite cake in Greece. In rural areas and on the islands many people harvest the walnut trees in winter and use them for sweet recipes, or just sprinkle them over the top of our famous yogurt.

I have lots more Greek island recipes to share with you all this year. Life on Rhodes is very tough right now because the Greek austerity measures bite harder and harder. But where there’s good Greek food, there’s life! Here’s my recipe for this way too delicious cake which serves enough for family and friends. Kali orexi!

Honey-drenched walnut cake – Karidopita

6 eggs
150 gr sugar
150 gr bread crumb
250 gr crushed walnuts
1 Β½ tsp baking powder
2 tsp cinnamon
ΒΌ tsp powdered cloves ( that is 3 cloves, crushed)

Syrup
200 gr sugar
100 gr honey
375 gr water
1 tbsp lemon juice
3 tbsp Amaretto or Cognac

  • Beat eggs with sugar on high speed until they become very fluffy and light yellow in colour.
  • In a small bowl mix the bread crumbs with baking powder, cinnamon and cloves. Add this mixture spoon by spoon into the beaten eggs and fold gently.
  • In the end, add walnuts in a gentle mode since we need that light fluffy mixture for better results in rising. Bake in well buttered baking pan (30cmx30cm) for approx. 30 minutes at 180C.
  • Meanwhile make the syrup by adding all ingredients, expect for the liqueur, which you will add after turning off heat, in a deep pot and simmer for 7 minutes after boiling point. Let both cool a little before the drenching begins.
  • Cut the cake into diamond or round shapes, use a big spoon and drench the cake with half the syrup.
  • Cover with a towel and let it sit for 20 minutes before you continue drenching with the rest.
  • It can be served with a dollop of sugar free whipped cream and strawberries or it goes perfectly well with a dollop of vanilla ice cream.

Recipe copyright: Georgia Gerardis

Honey-drenched walnut cake recipe

13 thoughts on “Honey-drenched walnut cake recipe

  1. The perfect liqueur for this cake is Nocello but since it is not available on the island any longer I used Amaretto instead. It’s the most aromatic and delicious cake ever. It smells Greece of all seasons.I’m making a cup of greek coffee right now and eating a piece! πŸ™‚

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    1. Mmm, would love to eat a piece of that but as I can’t, I will have some of my Greek style fish soup tonight because the Sydney summer weather has turned to custard………..

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    2. You have to make your own Nocello! πŸ™‚ Why can’t you get Nocello. is it not being exported from Italy? I actually have a client who does make his own and it’s really good. I’ll find out if it’s difficult to make and pass that along to you.

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      1. Nocello is a Walnut liquor also know as Nocino. Here is a simple recipe I found but I don’t know what is meant by green walnuts. Is it a specific variety or are they just raw. It’s up to you now, Georgia! πŸ™‚

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      2. Yes, please Brian!! I would very much appreciate it. Thank you! It has simply disappeared from the market. @Heather, its a walnut and hazelnut based liqueur with a beautiful aroma.

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      3. Ξ€hank you so much Brian. I have bookmarked it and will definitely make some. I will let you know how it goes. xxx

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