Karythopita Walnut Spice Cake
Transport your taste buds to Greece with this Karythopita Walnut Spice Cake, a traditional dessert that combines the warmth of aromatic spices with the rich earthiness of finely ground walnuts. This moist and flavorful cake is infused with a touch of honey and vanilla, baked to golden perfection, and drenched in a luscious cinnamon-honey syrup for an irresistibly sticky-sweet finish. Perfectly spiced with cinnamon and cloves, this cake boasts a rustic charm that makes it an ideal centerpiece for festive gatherings or an indulgent afternoon treat. Easy to prepare and wonderfully aromatic, Karythopita is best served with a dusting of powdered sugar or a sprinkle of chopped walnuts for a delightful crunch. Whether paired with coffee or enjoyed on its own, this Greek dessert is a heartwarming delight that's sure to impress.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 200 grams Ground walnuts
- 200 grams Sugar
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 5 large Eggs
- 200 grams Butter (melted and slightly cooled)
- 120 milliliters Milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Honey
- 250 milliliters Water (for syrup)
- 200 grams Sugar (for syrup)
- 80 grams Honey (for syrup)
- 1 Cinnamon stick (for syrup)
- 1 teaspoon Lemon juice (for syrup)
Instructions
Preheat your oven to 180°C (350°F). Grease and flour a 9x13-inch (23x33 cm) baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, ground walnuts, baking powder, ground cinnamon, ground cloves, and salt. Set aside.
In a separate bowl, beat the eggs and sugar with an electric mixer until pale and fluffy, about 3-4 minutes.
Gradually add the melted butter to the egg mixture, followed by the milk, vanilla extract, and honey. Mix until combined.
Slowly fold the dry ingredients into the wet mixture using a spatula, ensuring not to deflate the batter.
Pour the batter into the prepared pan and spread it evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the syrup. In a small saucepan, combine water, sugar, honey, and the cinnamon stick. Bring to a boil over medium heat, then reduce to a simmer and cook for 5-7 minutes. Remove from heat and stir in the lemon juice. Discard the cinnamon stick and let the syrup cool slightly.
Once the cake is baked, remove it from the oven and allow it to cool in the pan for 10 minutes. Use a toothpick or skewer to poke small holes all over the surface of the cake.
Slowly pour the warm syrup over the cake, allowing it to soak in evenly.
Let the cake cool completely before slicing and serving. Optionally, dust the top with powdered sugar or garnish with extra chopped walnuts.
Nutrition Facts
Calories |
6263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 324.8 g | 416% | |
| Saturated Fat | 126.4 g | 632% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1384 mg | 461% | |
| Sodium | 2293 mg | 100% | |
| Total Carbohydrate | 772.4 g | 281% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 513.1 g | ||
| Protein | 99.2 g | 198% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 640 mg | 49% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 1898 mg | 40% | |
*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.
