Karidopita – Moist Greek Walnut Sheet Cake
Karidopita is a perfectly moist and fragrant all year round cake. It features a cinnamon and clove spiced filling and it is topped with a luscious chocolate ganache and chopped walnuts.
What is Karidopita?
Karidopita / Karithopita (Greek: Καρυδόπιτα) is a Greek dessert, made with walnuts and soaked in sweet syrup after baking. The accurate translation for Karidopita is walnut pie, but it is actually a sheet cake baked in a pan. Traditionally, most of the recipes use up to 8 eggs and no flour, whereas other opt for milk and olive oil. Using this amount of eggs in a recipe is a no-no for me. My version uses only 4 eggs and incorporates flour and coarse semolina to create an airy and fluffy texture. After several trials, I’m excited to bring you a full proven recipe for the most scrumptious Greek walnut cake.
Ingredients for Karidopita:
- Coarse Semolina: Karidopita should have an airy and fluffy texture. Coarse semolina help us achieve this texture when combined with flour. By cutting down on flour and adding coarse semolina, the cake batter will maintain its volume and won’t be dense after baking.
- Ground cinnamon & cloves: Both cinnamon and cloves are common spices among Greek desserts. They lend plenty of warmth, aromas and a subtle sweetness to karidopita. Additionally, you could use a 1/4 of teaspoon nutmeg for an even more complex flavor.
- Syrup: Karidopita has a bad reputation for being too heavily soaked into sweet syrup. This recipe has been tested many times and incorporate just as much syrup needed to produce a moist and light cake.
How to make Karidopita:
For the Syrup:
In a saucepan over medium heat, add the water, sugar, lemon rind, cinnamon stick and bring to a boil. Simmer for 5 minutes, until the sugar has completely dissolved. Remove from fire and set aside to cool.
For the Cake:
Preheat oven to 350°F(180C). Grease a 9×13 inches (33×23 cm) rectangular baking pan with non-stick baking spray. In a food processor pulse together walnuts, ground cinnamon and ground cloves. Set aside.
In a large bowl sift the all-purpose flour. Add the coarse semolina, baking powder and salt. Stir all together with a spoon and set aside.
Using a hand/stand mixer fitted with the paddle attachment ,beat butter and sugar on medium speed until creamy for about 2 minutes. Stop and scrape the bowl when necessary. While beating, add one egg at a time, making sure it is fully incorporated before adding another. Pour the pure vanilla extract and cognac to the karidopita mixture and mix for a few more seconds.
With the mixer on low speed, incorporate the dry ingredients into the batter using a spoon. Do not overmix the batter (see photo 1). The cake batter will be thick. Using a spatula, gently fold in the chopped walnuts and spices. Spread the batter evenly into the baking pan using a spatula (see photo 2).
[easy-image-collage id=2619]Bake for 30 to 35 minutes. When ready, the cake pulls from the edges of the pan (see photo 3). Remove from oven and immediately pour the cold syrup on top of the cake using a wooden spoon. Tip: Use a toothpick to open small holes on karidopita after is baked. This way, the syrup will be soaked faster. Place on a cooling rack and let it cool and soak the syrup for around 1 hour and 30 minutes.
[easy-image-collage id=2622]For the Chocolate Ganache:
Chop the chocolate bar in small pieces and place in a heat-proof bowl. In a small saucepan over medium heat simmer the heavy cream. Do not boil on high temperature. Remove from the heat and pour over the chopped chocolate. Let it sit for 2-3 minutes. With a rubber spatula or spoon slowly stir until the chocolate has completely melted and you have an even mixture.
Pour over the cake and sprinkle with chopped walnuts (see photo 4). Refrigerate for 30 minutes or until the chocolate ganache is set. Cut into slices and serve.
An All Year Round Cake:
This Karidopita is nothing like the dense and heavy Greek walnut cakes you might have tried in the past. Although, the cake incorporates warm spices like cinnamon and cloves the chocolate ganache makes it suitable for every time of the year. Give this recipe a go and indulge in a deliciously moist and chocolaty cake. We would love to hear from you. Leave us a comment below if you try the Greek walnut cake recipe.
If you love this recipe, try these out!
- Amazing Carrot Pumpkin Cake with Cream Cheese Glaze
- Extra Moist Orange Bundt Cake
- Traditional Greek Orange Phyllo Cake “Portokalopita”
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Karidopita – Moist Greek Walnut Sheet Cake
Ingredients
For the Syrup
- 2 cups Water
- 2 cups Granulated Sugar
- Lemon Rind from one lemon
- 1 Cinnamon Stick optional
For the Cake
- 2 cups Walnuts roughly chopped
- 1 tbsp Ground Cinnamon
- 1/2 tsp Ground Cloves
- 1 ½ cups All Purpose Flour sifted
- 1 cup Coarse Semolina
- 1 tbsp Baking Powder
- 1/4 tsp Kosher Salt
- 1 cup Unsalted Butter softened to room temperature
- 1 cup Granulated Sugar
- 4 Eggs room temperature
- 1 tsp Pure Vanilla Extract
- 1 tbsp Cognac or brandy
For the Chocolate Ganache
- 8 oz Semi Sweet Chocolate Bar cut in small pieces
- 1 cup Heavy Cream
To Garnish:
- Walnuts chopped
Instructions
For the Syrup
- In a saucepan over medium heat, add the water, sugar, lemon rind, cinnamon stick and bring to a boil.2 cups Granulated Sugar, 2 cups Water, Lemon Rind, 1 Cinnamon Stick
- Simmer for 5 minutes, until the sugar has completely dissolved.
- Remove from fire and set aside to cool.
For the Cake
- Preheat oven to 350°F(180C).
- Grease a 9×13 inches (33×23 cm) rectangular baking pan with non-stick baking spray.
- In a food processor pulse together walnuts, ground cinnamon and ground cloves. Set aside.2 cups Walnuts, 1/2 tsp Ground Cloves, 1 tbsp Ground Cinnamon
- In a large bowl sift the all-purpose flour. Add the coarse semolina, baking powder and salt. Stir all together with a spoon and set aside.1 ½ cups All Purpose Flour, 1 cup Coarse Semolina, 1 tbsp Baking Powder, 1/4 tsp Kosher Salt
- Using a hand/stand mixer fitted with the paddle attachment ,beat butter and sugar on medium speed until creamy for about 2 minutes. Stop and scrape the bowl when necessary.1 cup Unsalted Butter, 1 cup Granulated Sugar
- While beating, add one egg at a time making sure it is fully incorporated before adding another.4 Eggs
- Pour the pure vanilla extract and cognac to the mixture and mix for a few more seconds.1 tsp Pure Vanilla Extract, 1 tbsp Cognac
- With the mixer on low speed, incorporate the dry ingredients into the batter using a spoon. Do not overmix the batter. The cake batter should be thick.1 ½ cups All Purpose Flour, 1 cup Coarse Semolina, 1 tbsp Baking Powder, 1/4 tsp Kosher Salt
- Using a spatula, gently fold in the chopped walnuts and spices.2 cups Walnuts, 1/2 tsp Ground Cloves, 1 tbsp Ground Cinnamon
- Spread the batter evenly into the baking pan using a spatula.
- Bake for 30 to 35 minutes. When ready, the cake pulls from the edges of the pan.
- Remove from oven and immediately pour the cold syrup on top of the cake using a wooden spoon.
- Place on a cooling rack and let it cool and soak the syrup for around 1 hour and 30 minutes.
For the Chocolate Ganache
- Chop the chocolate bar in small pieces and place in a heat-proof bowl.8 oz Semi Sweet Chocolate Bar
- In a small saucepan over medium heat simmer the heavy cream. Do not boil on high temperature.1 cup Heavy Cream
- Remove from the heat and pour over the chopped chocolate. Let it sit for 2-3 minutes.
- With a rubber spatula or spoon slowly stir until the chocolate has completely melted and you have an even mixture.
- Pour over the cake and sprinkle with chopped walnuts. Refrigerate 30 minutes or until the chocolate ganache is set.Walnuts
- Cut into slices and serve!
Notes
- Use only the yellow part of the lemon as the middle white flesh tends to be bitter and will affect the syrup taste.
- Do not over pulse walnuts. Leave a few walnut chunks for a crunchy texture.
- It is important to gently fold in the walnuts. This way the cake batter won’t lose any of its volume when baking.
- Note that all ovens bake differently, so yours may take a little less or a little more time to bake.
- Use a toothpick to open small holes on karidopita after is baked. This way, the syrup will be soaked faster.
- The syrup must be cold and the cake hot. Remember this as a general rule for all Greek syrupy desserts.
- Using a spoon to pour the syrup will prevent the hot cake from cracking on top and it will also soak the syrup evenly. No one likes a slice which is half wet, half dry.
- For a lighter Karidopita, you may omit the chocolate ganache and serve as it is.
- Alternatively, you may serve Karidopita with a cold scoop of vanilla ice cream.
- The finer pieces you chop the chocolate the faster it will melt. If the chocolate does not melt entirely do not microwave. Transfer the bowl over a small saucepan with simmering water. Make sure that the bottom of the bowl does not touch the surface of the water. Stir constantly using a rubber spatula.
- Karidopita without chocolate ganache can be stored in an airtight container at room temperature for up to 5 days or up to 9 days in the refrigerator. If topped with chocolate ganache, Karidopita can remain at room temperature for 1 to 2 days maximum or be refrigerated as mentioned above.
- Have any questions about the recipe or want to ask for substitutions? Please contact us..