Karydopita (Καρυδόπιτα)





Feeling a little nostalgic, I asked my mom to share her Karydopita recipe with me. Karydopita is a Greek walnut cake but the amazing thing about this dessert is that there’s no flour in it!

I’m not a big fan of super-syrupy Greek desserts but this is one cake that requires a simple syrup to complete the moist yet gritty texture one gets in each bite.

Karydopita can be surely be found at a Greek bakery and you might have even been lucky enough to try a piece over at your Greek friend’s house.

In keeping with my goal to show you more of my sweet side, I’m sharing this wonderful family recipe.

There are three components to this cake: wet ingredients, dry ingredients and the syrup. The syrup measurements ask for 2 cups of water and sugar. If you’re going to serve this to a large group of guests and you know it’ll be eaten that day, stick with 2 cups. If however, this cake is just for the family and it might be laying around for the week, pump up the syrup amounts to 3 & 3 cups. The cake will absorb the syrup and stay moist for the week.

For this recipe and more, please purchase my cookbook Everything Mediterranean.

 

© 2008 – 2014,
Peter Minakis

. All rights reserved.

Print Friendly

50 Comments for “Karydopita (Καρυδόπιτα)”

Gloria

says:

Mmmmmm love this peter!! I have to make soon!!! looks so nice! xxxxxdon’t feel blue dear, we love you,Gloria I feeling so sometimes!!!

Lina

says:

I’ve never heard of Karydopita before but it looks AMAZING!!! I want some of that walnut cake… mmmm

Jen of A2eatwrite

says:

This looks absolutely wonderful. I will definitely make this soon. Maybe for our Monday cookout!

Joanna

says:

Hi Peter, fabulous cake … the dried rusk is not something I’m familiar with … would breadcrumbs work as well? IN which case, would I need to dry them out before using them, or would it be okay to use fresh breadcrumbs? OR would Matzo meal be a good substitute?

Sorry to fire so many questions at you, but this is too good to miss

Joanna

Sam Sotiropoulos

says:

Peter, another great offering! This is a pretty standard dessert around our house as well. Nicely done!

Elly

says:

This is it. The one and only. My FAVORITE Greek dessert. You must have read my mind. I got my stepmom’s recipe when I was home for Easter and I plan on making it soon, too!

Kevin

says:

I like the sound of a walnut cake moistened with syrup. It looks really good! What is rusk or Zwieback toasts?

Lydia (The Perfect Pantry)

says:

This is new to me, but it’s always great to have a few gluten-free desserts in the recipe box.

LyB

says:

I’ve never heard of this cake before but it sounds absolutely delightful. It looks so moist and tender, beautiful!

Nina's Kitchen (Nina Timm)

says:

This looks absolutely fab, Peter. Itis very similar to our Malva Pudding, but we use Pecan Nuts instead. I will definitely try this – we love this kind of puds for big family Sunday lunches!

Nina's Kitchen (Nina Timm)

says:

This looks absolutely fab, Peter. Itis very similar to our Malva Pudding, but we use Pecan Nuts instead. I will definitely try this – we love this kind of puds for big family Sunday lunches!

Nina's Kitchen (Nina Timm)

says:

This looks absolutely fab, Peter. Itis very similar to our Malva Pudding, but we use Pecan Nuts instead. I will definitely try this – we love this kind of puds for big family Sunday lunches!

Nina's Kitchen (Nina Timm)

says:

This looks absolutely fab, Peter. Itis very similar to our Malva Pudding, but we use Pecan Nuts instead. I will definitely try this – we love this kind of puds for big family Sunday lunches!

Nina's Kitchen (Nina Timm)

says:

This looks absolutely fab, Peter. Itis very similar to our Malva Pudding, but we use Pecan Nuts instead. I will definitely try this – we love this kind of puds for big family Sunday lunches!

Nina's Kitchen (Nina Timm)

says:

This looks absolutely fab, Peter. Itis very similar to our Malva Pudding, but we use Pecan Nuts instead. I will definitely try this – we love this kind of puds for big family Sunday lunches!

Nina's Kitchen (Nina Timm)

says:

This looks absolutely fab, Peter. Itis very similar to our Malva Pudding, but we use Pecan Nuts instead. I will definitely try this – we love this kind of puds for big family Sunday lunches!

Nina's Kitchen (Nina Timm)

says:

This looks absolutely fab, Peter. Itis very similar to our Malva Pudding, but we use Pecan Nuts instead. I will definitely try this – we love this kind of puds for big family Sunday lunches!

Nina's Kitchen (Nina Timm)

says:

This looks absolutely fab, Peter. Itis very similar to our Malva Pudding, but we use Pecan Nuts instead. I will definitely try this – we love this kind of puds for big family Sunday lunches!

Jan

says:

Lovely looking cake Peter!
Like Kevin, I don’t know about rusk or Zwieback toasts?
Love the walnuts and cinnamon and the syrup sounds good to me with Cognac!

Grace

says:

that may be the most moist creation i’ve ever seen. i’m ashamed–i claim to be a lover of greek food, yet i’ve never heard of this. thanks for bringing it to my attention, because it has the potential to replace baklava as my favorite greek dessert!

Cakelaw

says:

Yum! I have never heard of this cake before, but it looks and sounds devine. I love syrupy Greek desserts, of which I tried a few at the annual Panyiri festival in Brisbane.

giz

says:

Now doesn’t this just smack of totally delicious. I appreciated the tip about how to change the proportions dependent on quick consumption vs. having it for a week.

When we’re talking your “sweet side” are we referring to personality or culinary genius?

We Are Never Full

says:

WOW… with only 10 tablespoons of semolina, it’s a wonder this stays together. but i bet it’s delicious.

Peter M

says:

Pete, it’s one of my faves too and I was long overdue to eat it.

Gloria, thanks…it’s hard to keep me down.;)

Lina, I just had a piece again today, moist as can be.

Jen, I look forward to seeing your result.

Sylvie, it’s my pleasure.

Joanna, as long as they are coarse bread crumbs and dry, not fresh.

Efharisto, Lulu.

Sam, eating this brought back lots of memories.

Glam, mom’s a treasure trove.

Erik, I like this cake with coffee.

Elly, yes…Karydopitia rocks!

Kevin, rusks are like melba toast, see link in ingredients.

Lydia, I never thought this cake being gluten-free but hey, that’s cool!

Lyb, very moist indeed.

Nina, no pecans in Greece…it’s walnuts for us.

Farida, it also smells amazing.

Heather, the rest of the Cognac is for drinking, sheesh!

Jan…and no vinegar either (inside joke)!

Grace, no worries…I’m still discovering new Greek dishes…YES!

Cake, it’s not as syrupy as baklava but still moist.

Happy, glad you caught the link.

Giz, I’m just relaying good dishes…don’t act like I created them or something. I’m just sweet! lol

Never Full, plus the walnuts and rusk too!

Gloria, in good spirits…live it up!

Cynthia, I knew the spices in this cake would appeal to you.

Helene, lots of air from the eggs being beaten.

Janulka

says:

Peter, your karydopita looks perfect. You are right – it is one of the most common greek cakes – easy to prepare and very tasty.
Ask your mom for fanouropita – it taste as tasty as karydopita – but with different nuts. And show us your “sweet side”…

Brittany

says:

This is my kind of cake! I must make it soon.
It looks so moist and flavorful.
I am honored to be shown your sweet side

MEDITERRANEAN KIWI

says:

hi peter, i think karidopita is my favorite syrupy dessert (maybe after galaktoboureko).
karidopita is excellent with vanilla ice-cream.
i’m intrigued that this recipe doesn’t use oil or butter, as i do in my own recipe.

Marie

says:

That looks fabulous Peter! I had a friend that used to make a delicious cake that was moist and seemed to be soaked in a syrup of some kind with a delicious creamy topping. She called it Greek Cake. (they were a greek family) Do you know what I am talking about? Would love a recipe for that!

Peter M

says:

Mary, nothing like gingerbread, light yet syrupy & spicy from the cloves & such.

Janulka, we never made fanouropita in our household.

Awww thanks Brittany, more of “sweet Pete” to come!

Marie, she should have her own blog…now I have to teach her around a PC!

Kiwi, many different approaches to karydopita.

Forkful, this dribbling business…LOL

Aimee, thanks…more desserts abound!

Marie, nothing comes to mind…I’ll be on the lookout, though.

Mansi Desai

says:

This cake looks awesome! I love walnuts and this must’ve tasted like heaven:) kind of similar to “Basbousa“, a mid-eastern cake that’s made with semolina and syrup:)

Leave a Comment