Byzantine sweet dishes commonly combined honey and nuts, often with the honey bonding the unleavened nut and spice mix. The specific practice of pouring aromatic syrup over baked cakes is thoroughly documented in Ottoman confectionery (şerbet), from which modern revani/ravani and other Greek “siropiásta” like portokalopita and karidopita derive.
Rich with walnuts, cinnamon, and honey, Karidopita (Καρυδόπιτα) is one of the most traditional and beloved Greek cakes – a fragrant reminder of festive tables and family kitchens. Its texture is dense yet tender, soaked in a golden syrup scented with citrus and cinnamon. The very name comes from karýdi, “walnut,” and pita, “cake” or “pie.”
Karidopita belongs to a long line of Greek syropiastá glyká – syrup-soaked desserts – where the harmony between spiced sweetness and moist crumb defines indulgence. Its lineage traces back to the Byzantine and Ottoman kitchens, where honey and walnuts were symbols of abundance and celebration. In many families, this cake marks winter holidays or moments of reunion, the sharing of a slice always accompanied by coffee and the warmth of conversation. In your mother’s handwriting, it lives on not only as a recipe, but as an act of continuity — the taste of memory passed down through generations.
Prep Time: 25 minutes
Bake Time: 40 minutes
Syrup Simmering Time: 40 minutes
Total Time: About 1 hour 45 minutes
Servings: 10–12
You will need
For the cake:
- 250 g unsalted butter, softened
- 2 cups granulated sugar
- 8 eggs
- 1 teaspoon vanilla essence
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 1 cup all-purpose flour
- ½ cup milk
- 500 g walnuts, finely chopped
For the syrup:
- 3 cups water
- 1 cup granulated sugar
- 1 cup honey
- ½ stick cinnamon
- 1 orange slice with peel
- 1 teaspoon lemon juice
Instructions
Set the oven to 190°C (375°F). Butter and flour a large rectangular or round baking dish. In a large bowl, beat the softened butter and sugar together until pale and fluffy. Beat in the vanilla essence, then add the eggs one at a time, mixing well after each addition. Combine the baking powder and cinnamon with the flour. Add to the mixture alternately with the milk, stirring gently to combine. Add the chopped walnuts and mix lightly to distribute evenly through the batter. Pour the mixture into the prepared dish and bake for 40 minutes, or until a skewer inserted into the centre comes out clean and the top is golden brown. When the cake is baked, remove it from the oven and allow it to cool.
In a saucepan, combine the water, sugar, honey, cinnamon stick, orange slice, and lemon juice. Bring to a gentle boil, then reduce the heat and simmer for 40 minutes, until slightly thickened. Pour the hot syrup over the cake, a little at a time, allowing it to soak in. Let the cake rest for at least 2 hours before serving.
Tips & Variations
- For a deeper aroma, add a pinch of ground cloves to the batter.
- A tablespoon of brandy in the syrup lends warmth and complexity.
- Serve with a scoop of vanilla, masticha or kaymáki ice cream.
the kitchen sorcerer 