Karithopeta Greek Walnut Cake T R L
Indulge in the rich, aromatic flavors of **Karithopeta Greek Walnut Cake**, a traditional Mediterranean dessert that marries the nutty crunch of finely chopped walnuts with the warm spice of cinnamon. This beloved cake boasts a tender, moist texture thanks to the unique addition of semolina and a luscious honey-lemon syrup that infuses every bite with bright, sweet tanginess. Perfectly balanced in sweetness and texture, this dessert is a showstopper at any gathering and ideal for serving alongside coffee or tea. Easy-to-follow and ready in just over an hour, this recipe delivers a delectable slice of Greek culinary tradition right to your table.
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Recipe Information
Ingredients
- 250 grams walnuts
- 150 grams all-purpose flour
- 100 grams semolina
- 200 grams granulated sugar
- 200 grams unsalted butter
- 5 large eggs
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 120 milliliters milk
- 300 milliliters water
- 250 grams sugar (for syrup)
- 2 tablespoons honey
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 180°C (350°F) and grease a 9x13-inch baking dish with butter or non-stick spray.
In a food processor, finely chop the walnuts but make sure not to turn them into a powder, as they should provide texture to the cake.
In a medium bowl, whisk together the flour, semolina, baking powder, and ground cinnamon. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the butter and granulated sugar together until light and fluffy.
Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk in 2-3 additions, and mix until just combined. Be careful not to overmix.
Fold in the chopped walnuts gently with a spatula.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake the cake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the syrup: In a saucepan, combine the water, sugar, honey, and lemon juice. Bring the mixture to a boil, then reduce the heat and simmer for 8-10 minutes. Remove from heat and let it cool to room temperature.
Once the cake is baked, remove it from the oven and let it cool slightly (about 10 minutes).
While the cake is still warm, use a skewer or fork to poke holes all over the top of the cake.
Gradually pour the cooled syrup evenly over the cake, allowing it to soak in fully.
Let the cake rest for at least 2 hours (ideally overnight) to ensure the syrup is absorbed completely.
Slice into squares or diamonds, serve, and enjoy your moist and flavorful Karithopeta Greek Walnut Cake!
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 127 mg | 6% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 41.5 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 170 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
