Karydopita Recipe
Traditional Greek walnut cake with vanilla ice cream
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Ingredients
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Cake
Syrup (pouring over cake)
To Serve
Method
Cake
- 1
Prepare oven and pan
Preheat the oven to 350°F (175°C). Grease and line a 9x13-inch (or 23x33 cm) baking pan, or grease a 10-inch round springform pan and dust lightly with flour.
- 2
Mix dry ingredients
In a medium bowl whisk together the all-purpose flour, baking powder, ground cinnamon, and salt until evenly combined. Set aside.
- 3
Cream butter and sugar
In a large mixing bowl or stand mixer fitted with the paddle attachment, cream the softened butter and 1 cup granulated sugar on medium speed until light and fluffy, about 3–4 minutes.
- 4
Add eggs and flavorings
Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and lemon zest and mix until combined.
- 5
Combine wet and dry
Reduce mixer speed to low. Add about one-third of the dry flour mixture and mix briefly, then add half of the yogurt, then another third of the flour, then the remaining yogurt, and finish with the last third of flour. Mix only until incorporated—do not overmix. If the batter seems too thick, add the 1/4 cup milk to loosen slightly.
- 6
Fold in walnuts
Remove the bowl from the mixer and gently fold in the finely chopped walnuts using a rubber spatula, ensuring they are evenly distributed.
- 7
Bake
Transfer the batter to the prepared pan, spreading it evenly. Smooth the top with a spatula. Bake in the preheated oven for 35–45 minutes (for 9x13) or 45–55 minutes (for 10-inch round) until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.
- 8
Cool briefly before syrup
Remove the cake from the oven and let it cool in the pan for 10 minutes while you bring the syrup to a simmer. The cake should be warm when you pour the syrup so it absorbs well.
Syrup (pour over cake)
- 9
Make syrup
While the cake bakes (or during the 10-minute cooling), combine 1 1/4 cups granulated sugar and 1 cup water in a small saucepan with the cinnamon stick and optional cloves. Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce heat and simmer gently for 5 minutes.
- 10
- 11
Pour syrup over cake
Using a spoon or ladle, slowly and evenly pour the warm syrup over the warm cake while still in the pan, covering the surface. Allow the syrup to soak in; for best flavor, let the cake rest at room temperature at least 1 hour (or cool completely). If you prefer a more saturated dessert, warm an additional 2–3 tablespoons of syrup and spoon over individual slices when serving.
To Serve
- 12
Slice and plate
Cut the karydopita into squares or wedges. Place a slice on each dessert plate.
- 13
Serve with ice cream
Top each warm (or room-temperature) slice with a scoop of vanilla ice cream. Sprinkle with the extra chopped walnuts and a light dusting of ground cinnamon if desired.
- 14
Storage
Store leftover cake covered at room temperature for up to 2 days or refrigerated for up to 5 days. Keep syrup refrigerated in a sealed container up to 2 weeks; warm before using.
