Walnut Cake Karithopeta
Indulge in the rich, nutty flavors of Walnut Cake Karithopeta, a traditional Greek dessert that's as comforting as it is delicious. This moist and aromatic cake combines finely chopped walnuts with a blend of warm spices like cinnamon and cloves, making every bite irresistibly fragrant. The batter, enriched with semolina for a subtly grainy texture and a tender crumb, is baked to golden perfection before being drenched in a luscious cinnamon-infused syrup that keeps the cake moist and flavorful. With its simple yet elegant preparation, this dessert is perfect for special occasions or a sweet pairing with your favorite coffee or tea. Garnish with powdered sugar for an extra touch of charm, and experience the timeless magic of this Mediterranean treat.
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Recipe Information
Ingredients
- 200 grams walnuts
- 125 grams all-purpose flour
- 100 grams fine semolina
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground cloves
- 150 grams unsalted butter
- 150 grams granulated sugar
- 4 eggs
- 100 milliliters milk
- 1 teaspoon vanilla extract
- 250 milliliters water
- 200 grams sugar (for syrup)
- 1 tablespoon lemon juice
- 1 cinnamon stick
- 1 tablespoon optional: powdered sugar (for garnish)
Instructions
Preheat your oven to 180°C (350°F). Grease and flour a 9-inch (23 cm) round cake pan or line it with parchment paper.
Finely chop or pulse the walnuts in a food processor until they resemble coarse crumbs. Set aside.
In a large bowl, whisk together the all-purpose flour, semolina, baking powder, ground cinnamon, and ground cloves.
In a separate mixing bowl, use a hand or stand mixer to cream the butter and sugar until light and fluffy (about 3-4 minutes).
Add the eggs, one at a time, to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry flour mixture to the wet mixture in batches, alternating with the milk. Begin and end with the flour mixture. Mix until just combined. Do not overmix.
Fold the chopped walnuts into the batter until evenly distributed.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake the cake in the preheated oven for 35-40 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, lemon juice, and cinnamon stick. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves. Reduce the heat and simmer for 5 minutes. Remove from heat and let the syrup cool slightly.
When the cake is done baking, remove it from the oven and allow it to cool in the pan for 10 minutes.
Using a skewer, poke small holes all over the surface of the cake. Gradually pour the warm syrup over the entire cake, letting it soak in.
Allow the cake to cool completely in the pan so it absorbs all the syrup.
Once cooled, transfer the cake to a serving plate. Optionally, dust the top with powdered sugar for garnish.
Slice and serve the Walnut Cake Karithopeta with a cup of Greek coffee or tea. Enjoy!
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 112 mg | 5% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 46.4 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 211 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.
