Karidopita/Karydopita with crunchy walnut brittle recipe


Karidopita is a traditional Greek walnut cake drenched in a lush lemon syrup.

Karidopita/Karydopita with crunchy walnut brittle
Karidopita/Karydopita with crunchy walnut brittle

This simple recipe by Flavours & Flair also features a crunchy walnut brittle on top, which looks great and tastes even better!


For cake

- 300 x grams plain flour
- 250 x grams raw caster sugar
- 2 x eggs, room temperature
- 150 x grams unsalted butter, chopped
- 1 x teaspoon baking powder
- 1 x tablespoon vanilla sugar
- 1 x tablespoon salt
- 2 x tablespoons ground cinnamon
- 300 x ml full cream milk
- 250 x grams walnuts, crushed

For syrup

- 250 x grams sugar
- 1.5 x cups water
- 200 x grams honey
- 1 x cinnamon stick
- 1 x lemon, juiced

For walnut brittle

- 100 x grams walnuts, chopped
- 2 x teaspoons ground cinnamon
- 2 x tablespoons honey


- Grease a 20cm round cake baking tin and line with baking paper.
- Preheat oven to 170 degrees Celsius.
- Place flour, raw caster sugar, baking powder, vanilla sugar, salt and cinnamon in a large bowl and mix with hand mixer for 1 minute.
- Add butter and mix for another 3 minutes, or till there are no lumps.
- Add milk and eggs and mix for 2 more minutes. Add walnuts and mix through.
- Pour cake mixture into tin and bake for 40 minutes, or till cake is cooked through.
- In the meantime, prepare your syrup. Pour sugar, water, honey, cinnamon stick and lemon juice into saucepan and bring to a boil- for about 10 minutes.
- Allow cake to cool for 10 minutes then transfer to serving plate.
- Score holes through cake and pour syrup over entire cake. Allow syrup to soak through.
- Meanwhile, combine all brittle ingredients into a bowl and mix.
- Spread onto a baking tray, lined with baking paper and bake at 170 degrees Celsius for 12 minutes.
- Allow to cool and then break into small pieces and place on top of Karidopita.

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GCT Team

This article was researched and written by a GCT team member.

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