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Karithopasta (Greek Walnut Syrup Cake)
Karithopasta (Greek Walnut Syrup Cake) is a traditional Greek recipe for a classic rich walnut based cake served drizzled with lemon syrup that is typically served as a dessert. The full recipe is presented here and I hope you enjoy this classic Greek version of: Greek Walnut Syrup Cake (Karithopasta).
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Makes:
24
Rating: 
Tags : Vegetarian RecipesSpice RecipesBread RecipesDessert RecipesBaking RecipesCake RecipesGreece Recipes
This is a classic Greek cake that is typically served as a dessert.
Karithopasta (Greek Walnut Syrup Cake): A Greek recipe for a rich walnut based cake served drizzled with lemon syrup that is typically served as a dessert.
Ingredients:
For the Cake:
250g butter
200g sugar
5 eggs
80ml brandy or cognac
3/4 tsp ground cinnamon
1/4 tsp ground cloves
2 1/2 tsp baking powder
150g breadcrumbs
120g walnuts, finely ground
For the Syrup:
500ml water
200g sugar
2 strips of lemon zest
1 tbsp lemon juice
1/2 tsp vanilla extract
whipped cream, sweetened with icing sugar, to decorate
chocolate shavings, to decorate
Method:
Cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition.
In a separate bowl, mix together the breadcrumbs, spices and baking powder. Now add the dry ingredients to the butter and egg mixture, beating well to combine. Finally add the walnuts and fold into the batter until just combined.
Turn the resultant mixture into a well buttered baking tin (about 22 x 35cm). Smooth the top then transfer to the bottom rack of an oven pre-heated to 200°C. Bake for about 35 minutes, or until the top is nicely browned and a skewer inserted into the centre of the cake emerges cleanly.
Remove the cake from the oven and set aside on a wire rack to cool.
Whilst the cake is cooling prepare the syrup. Combine the water, sugar, lemon zest and lemon juice in a saucepan. Bring to a boil and cook for 5 minutes then take off the heat.
Allow the syrup to cool slightly then beat in the vanilla extract. Immediately spoon the hot syrup over the cooled cake, spreading it out as evenly as possible.
Set the cake aside over night for the syrup to fully penetrate the cake.
The following day cut the cake into diamond shapes. Serve topped with the sweetened whipped cream and garnished with chocolate shavings.
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