Ingredients for the Walnut Cake
- 5 eggs
- 200 g sugar
- 350 g walnuts, finely chopped
- 280 g all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1 packet (about 1 tsp) baking powder
- 1 vanilla
- 200 g sunflower oil
- 2 tablespoons powdered sugar
- 2 tablespoons cocoa powder (for dusting)
- 100 g blanched, roasted almonds for topping (optional)
Ingredients for the Syrup
- 500 g water
- 600 g sugar
- 1 piece of lemon peel (yellow part only)
- 1 cinnamon stick
- 1 tablespoon honey
Instructions
Prepare the Syrup
In a saucepan over low heat, combine the water, sugar, lemon peel, and cinnamon stick. Warm for 4–5 minutes until the sugar dissolves. Once it starts to boil, add the honey, remove from heat, and let the syrup cool.
Make the Walnut Cake
- In a bowl, beat the eggs with the sugar until they become pale and fluffy.
- In a separate bowl, mix the flour, baking powder, cinnamon, cloves, and vanilla. Gradually add this to the egg-sugar mixture and combine well.
- Gently fold in the chopped walnuts in batches with a spatula, taking care not to deflate the batter.
- Grease a baking pan and slowly pour in the batter.
- Bake in a preheated oven at 180–190°C (355–375°F) for about 40–45 minutes, depending on your oven.
- Once done, remove from the oven and let the cake cool. Cut it into pieces and slowly pour the hot (but not boiling) syrup over it, allowing the cake to absorb it.
- After the syrup has settled and cooled slightly, mix the powdered sugar with the cocoa and dust the top of the cake. If desired, sprinkle with roasted almonds for a crunchy finish.
A Sweet Note:
This Walnut Cake (Karidopita) embodies the comforting aromas of cinnamon, cloves, and vanilla, paired with the rich crunch of walnuts. Soaked in fragrant syrup and dusted with cocoa sweetness, it’s a dessert that invites you to savor each slice and share its warm, comforting flavor with those you love. Enjoy!
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