Print Recipe

Greek Walnut Cake (Karidopita)

Prep Time15 mins
Cook Time30 mins
Course: Dessert
Cuisine: Greek
Keyword: Karidopita, Walnuts
Servings: 16
Author: Sue Lau

Ingredients

Cake Ingredients:

  • 8 ounces unsalted butter at room temperature
  • 1 cup granulated sugar
  • 7 large eggs separated
  • 1/3 cup Grand Marnier liqueur
  • 1 teaspoon vanilla extract
  • 6 ounces tea rusks
  • 16 ounces toasted walnuts divided (13 oz for cake, 3 oz for topping)
  • 4 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon grated nutmeg

Orange Syrup ingredients:

  • 2-1/2 cups granulated sugar
  • 1 tablespoon soft butter
  • 1/2 cup orange juice
  • 1/2 cup water
  • 1/2 cup Grand Marnier liqueur
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350F.
  • Line a 9x13-inch baking pan with parchment paper and grease with butter.
  • Cream butter and sugar in a mixer using a paddle attachment.
  • Separate eggs and add yolks to the mixer bowl one at a time letting each incorporate before adding another.
  • Set egg whites aside.
  • Add Grand Marnier and vanilla to the mixer bowl and blend.
  • Pulse rusks in a food processor into fine crumbs.
  • Pulse walnuts in a food processor into walnut meal.
  • Stir 13 ounces of the walnuts (set the other 3 ounces aside) and rusk crumbs together with the baking powder and spices, and add to the mixer bowl.
  • In a separate clean and dry mixer bowl, use the whip attachment to beat the egg whites into soft peaks.
  • Gently fold the egg whites into the mixture, but do not whisk or overmix. Gently.
  • Spread batter into the parchment lined baking pan.
  • Bake at 350F for 30 minutes.
  • While cake bakes, heat the sugar, butter, orange juice and water for the syrup in a saucepan and bring to a boil.
  • Remove from heat and stir in the vanilla and Grand Marnier.
  • While cake is warm, dock all over the top with a toothpick.
  • Ladle some of the syrup over the top then top with the remaining three ounces of walnuts.
  • Finish ladling the remaining syrup over the top, allowing it to seep in before adding too much.
  • Let cake cool completely before slicing and serving.

Notes

From the kitchen of palatablepastime.com