Karidopita Recipe

Prepare oven and pan

Preheat oven to 350°F (175°C). Butter a 9x13-inch (or 10-inch round) baking pan and line the bottom with parchment paper; lightly flour or dust with a few chopped walnuts to prevent sticking.

Mix dry ingredients

In a medium bowl whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt until evenly combined. Set aside.

Cream butter and sugar

In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter and 1 cup granulated sugar on medium speed until light and fluffy, about 3–4 minutes.

Add eggs and honey

Beat in the eggs one at a time, mixing well after each addition. Scrape down the bowl. Add the 3/4 cup honey, vanilla extract, orange zest, and orange juice; mix until incorporated.

Incorporate yogurt and dry ingredients

With the mixer on low, add half of the dry ingredients and mix until just combined. Add the yogurt and mix briefly, then add the remaining dry ingredients. Mix only until combined — do not overmix.

Fold in walnuts

Using a spatula, fold in 1 cup chopped walnuts evenly through the batter.

Bake

Spread batter evenly into the prepared pan and smooth the top. Bake in the preheated oven for 30–40 minutes (for 9x13) or 35–45 minutes (for 10-inch round), or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Rotate pan halfway through baking for even browning.

Cool slightly

Remove cake from oven and allow to cool in the pan on a wire rack for 10–12 minutes before pouring the syrup over it.

While the cake bakes (or immediately after removing it), prepare the syrup. In a small saucepan combine 3/4 cup water, 1/2 cup granulated sugar, 1/4 cup honey, cinnamon stick, and 1 tablespoon lemon juice. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce heat and simmer gently for 5–7 minutes to slightly thicken and develop flavor. Remove from heat, discard the cinnamon stick, and let the syrup cool for 2–3 minutes (warm but not boiling) before using.

Test temperature: the syrup should be warm when poured onto the warm cake so it soaks in; if the cake is very hot, let syrup cool slightly; if cake is cool, warm the syrup.

Pouring syrup: Using a spoon, fork, or small ladle, evenly drizzle the warm syrup over the top of the cake while both cake and syrup are still warm. Start from the center and work outward, allowing syrup to soak in. If desired, gently poke a few holes in the cake with a skewer before pouring to help deeper absorption.

Cool completely: Allow the cake to cool completely in the pan (about 1–2 hours) so the syrup is fully absorbed and the texture firms up.

Garnish and serve: Sprinkle the top with the additional 1/4 cup chopped walnuts and a light dusting of ground cinnamon if using. Cut into squares or slices and serve at room temperature. Store covered at room temperature for up to 3 days or refrigerate up to 5 days.