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Walnut Cake Karydopita
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Greek Walnut Cake with Honey Syrup (Karydopita)

This Karydopita recipe is a cherished Greek walnut cake tradition at holiday tables across Greece. Featuring a rich blend of walnuts, cinnamon, cloves, orange zest, and honey or sugar syrup, it embodies the flavors of Greek Christmas desserts. I’ve been making this recipe for decades, and it first appeared in my very first book, The Food & Wine of Greece (published in 1990). It’s a true classic! This spiced, syrup-soaked cake is beloved for its joyful blend of warm holiday spices and nuts, both hallmark ingredients of Greek festive baking. There’s a trick to the syrup—keeping it slightly thin and pouring it cooled over a hot cake ensures it permeates the crumb perfectly instead of pooling at the bottom.
Course dessert
Cuisine Greek
Keyword Diane Kochilas recipes, Greek holiday baking, Greek spices, syrup cake, traditional Greek Christmas dessert, walnut cake recipe
PREP TIME 30 minutes
COOK TIME 40 minutes
TIME 1 hour 10 minutes
SERVES 8

Ingredients

Syrup

  • 3/4 cup sugar
  • 1/2 cup honey
  • 2 cups water
  • 4 –5 whole cloves
  • 1 Tbsp strained fresh lemon juice

Cake

  • 2 1/4 cups finely ground walnuts
  • 3/4 cup finely crushed zwieback biscuits Greek frigania, or melba toast, or plain dried breadcrumbs
  • 3/4 cup sifted all-purpose flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1 tsp grated orange rind
  • 5 1/2 Tbsp butter
  • 3/4 cup sugar
  • 4 eggs separated, plus 2 additional egg whites
  • 1/4 cup milk

Instructions

Prepare the Syrup

  1. In a heavy saucepan over medium heat, combine sugar, honey, and water. Stir until sugar dissolves.
  2. Add the cloves and simmer uncovered for 5 minutes.
  3. Stir in lemon juice just before removing from heat.
  4. Remove cloves, cool completely, and set aside.

Prepare the Cake

  1. Preheat oven to 350°F (175°C). Lightly butter a 9–10 inch springform pan.
  2. In a bowl, stir together walnuts, zwieback crumbs, flour, baking powder, cinnamon, cloves, and orange rind. Set aside.
  3. Beat butter and sugar until light and fluffy. Add egg yolks one at a time, beating after each addition.
  4. Beat in half the nut mixture. Add milk 1 Tbsp at a time until moist.
  5. In a separate bowl, beat egg whites until stiff peaks form.
  6. Gently fold egg whites and remaining nut mixture into the batter.
  7. Pour batter into prepared pan and bake ~40 minutes until golden and a tester comes out clean.
  8. Remove from oven; place on a rack. Pour cooled syrup over hot cake, cover with a cloth, and let cool in the pan.

Notes

Notes & Cultural Background

Why Karydopita matters at Christmas:
In Greece, Christmas desserts often celebrate symbolic ingredients like nuts (especially walnuts) and warm spices (cinnamon & cloves), which represent abundance, warmth, and seasonal comfort. These flavors are key players in holiday baking and instantly evoke festive tables.

Syrup Trick:
The secret to a perfect Karydopita—a tip passed down in many Greek kitchens—is to keep the syrup slightly thin and to pour it only after the cake comes out of the oven while still hot. This helps the syrup absorb evenly throughout the crumb rather than settling at the bottom.

Serving Tradition:
Although many Greek desserts pair well with coffee or dessert wine like Samos muscat, it’s not traditional to serve wine with dessert in Greece—but it’s a delightful option if you wish.

Storing:
Cover and store at room temperature or chilled. The cake improves in flavor over a day as the spices and syrup meld.

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