Karithopita (Greek Walnut Cake) Recipe


Karithopita (Greek Walnut Cake) Recipe

How To Make Karithopita (Greek Walnut Cake)

Represent joy and abundance this holiday season with this karithopita (Greek walnut cake) recipe. A fluffy and moist cake topped with walnuts and drizzled with sweet syrup. Make it even more special with a scoop of vanilla ice cream!

Prep: 25 mins
Cook: 35 mins
Total: 1 hr


For the Greek walnut cake:

  • 13 oz walnut, chopped
  • 6.5 oz Melba toast, powdered or breadcrumbs
  • 4 tsp baking powder
  • 1 tsp nutmeg, powdered
  • 2 tsp cinnamon, powdered
  • 1⁄2 tsp clove, grounded
  • 7 oz butter
  • 6 oz sugar
  • 7 egg yolks
  • 7 egg whites
  • orange zest, from 1 orange
  • cup cognac

For the syrup:

  • 2 cups sugar
  • 3.5 oz honey
  • 2 cups water
  • 1 tsp vanilla extract
  • 1 tbsp orange juice
  • 1⁄4 cup cognac


  1. Preheat oven to 338 degrees F. Butter the sides and bottom of an 11 inch diameter baking tray.
  2. With an electric mixer, cream together sugar and butter at medium high speed for 5 minutes. Add egg yolks one at a time while mixing. wait for each egg to be combined before adding the next. Pour in cognac and orange zest and mix for 10 more seconds. Set aside.
  3. In a large bowl, add chopped walnuts, melba toast, cinnamon, cloves, nutmeg, and baking powder. Mix with a whisk or spoon.
  4. Use the mixer to combine both mixtures.
  5. In a separate bowl, add egg whites and a pinch of salt to make meringue. Making sure attachments are clean and free of water, whisk until whites are thick and stiff peaks form. With a spatula, gently fold meringue into the egg mixture with light circular movements.
  6. Pour mixture into the buttered baking tray and bake in the preheated oven for 35 minutes until nicely colored on the outside and baked through.
  7. Take out from the oven and let cool on the tray.
  8. In a small pot, add sugar, honey, water, vanilla, orange juice, and cognac. Bring to a boil and simmer until sugar is dissolved.
  9. Using a knife, score cake and slowly ladle hot syrup over the top. Allow each ladle to be absorbed before adding more.
  10. Let cool to room temperature or chill in the fridge. Best served cold with a scoop of vanilla ice cream. Enjoy!


  • Sugar: 67g
  • :
  • Calcium: 168mg
  • Calories: 1550kcal
  • Carbohydrates: 86g
  • Cholesterol: 115mg
  • Fat: 44g
  • Fiber: 4g
  • Iron: 2mg
  • Monounsaturated Fat: 12g
  • Polyunsaturated Fat: 22g
  • Potassium: 246mg
  • Protein: 12g
  • Saturated Fat: 7g
  • Sodium: 543mg
  • Trans Fat: 1g
  • Vitamin A: 890IU
  • Vitamin C: 1mg
Nutrition Disclaimer
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