Karidopitta (Greek for walnut: Καρύδι) is a juicy walnut cake topped with syrup. The combination of walnuts, cinnamon, olive oil, and syrup makes this cake a delicious highlight. Traditionally baked after the walnut harvest, Karidopitta is a classic winter treat. Try this recipe inspired by the book "Baking with Olive Oil Two" by Sonja Roost-Weideli!
Ingredients (for a pan approx. 20 x 25 cm):
For the cake:
- 3 eggs
- 150 g ground cane sugar
- 60 g MANI Extra Virgin Olive Oil, Selection
- 200 g ground walnuts
- 2 pinches of clove powder
- 1 tsp cinnamon powder
- 1 sachet vanilla sugar
- Grated zest of 1 organic lemon
- 200 g wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
For the syrup:
- 60 g honey (or 100 g whole cane sugar)
- 150 ml water
- 2–3 cloves
- 1 tbsp lemon juice
Preparation:
- Preheat the oven to 180 °C (350 °F). Grease the baking pan or line it with parchment paper.
- In a bowl, mix eggs, sugar, olive oil, walnuts, spices, vanilla sugar and lemon zest.
- Combine flour, baking soda, and baking powder, then fold into the mixture. Pour the batter into the pan and bake on the middle rack for 50–60 minutes.
- For the syrup: Bring all ingredients to a boil, then simmer on low heat for 2 minutes. Remove the cloves and pour the syrup over the warm cake.
- Let the cake cool completely before serving. For a moister texture, let it rest overnight.
Mani Tip:
Karidopitta is traditionally served in Greece with Greek yogurt or vanilla ice cream.
