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Closeup of Karidopita slice on a dessert plate.

Karidopita - Moist Greek Walnut Sheet Cake

Christianna | Siftnwhisk
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.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 3 hours
Course Dessert
Cuisine Greek
Servings 12
Calories 769 kcal

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 9x13 inches (33x23 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..

Nutrition

Calories: 769kcalCarbohydrates: 86gProtein: 10gFat: 44gSaturated Fat: 20gTrans Fat: 1gCholesterol: 124mgSodium: 190mgPotassium: 282mgFiber: 4gSugar: 58gVitamin A: 860IUVitamin C: 1mgCalcium: 132mgIron: 4mg
Keyword all-purpose flour, baking powder, chocolate ganache, cinnamon, cloves, coarse semolina, eggs, walnuts
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