"Karithopita" - Walnut Cake
A rich walnut cake with warm spices and citrus zest, perfect for tea gatherings or special occasions, offering moist texture and aromatic flavors.
Ingredients
Instructions
- Beat together oil, sugar, and eggs for 20 minutes.
- Add a little soda, baking powder, and flour, alternating with a little milk, and mix slowly until well combined.
- Keep adding until flour, soda, and baking powder are all incorporated.
- Add cinnamon, cloves, nutmeg, and grated orange rind, if used.
- Mix well, then fold in chopped nuts.
- Pour batter into a lightly greased 13 x 9-inch glass dish.
- Bake at 350°F (175°C) for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar or adding a bit of vanilla extract. If you don't have walnuts, pecans or almonds can be great substitutes. For a gluten-free option, try using almond flour or a gluten-free all-purpose flour blend. Make sure to sift the flour well to ensure a light cake. Don’t skip the optional grated orange rind; it enhances the cake's aroma and taste.
Serving Suggestions
Serve Karithopita dusted with powdered sugar or a drizzle of honey for added sweetness. It pairs beautifully with a side of fresh fruit or a scoop of vanilla ice cream. For a delightful afternoon treat, enjoy it alongside a cup of coffee or tea. This walnut cake also complements Mediterranean recipes well, making it a versatile dessert option.
Storage & Reheating
Store leftover Karithopita at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, simply warm slices in the microwave for a few seconds or enjoy it cold. The flavors may actually deepen after a day, making it a great make-ahead dessert.
Nutrition & Diet Analysis (per serving)
Each serving of "Karithopita" - Walnut Cake contains roughly 1429 calories, with 13g protein, 121g carbohydrates, and 113g fat. It is an excellent source of dietary fiber (172% of the Daily Value), calcium (69% of the Daily Value), and iron (66% of the Daily Value). Note that it is relatively high in sodium, at 688mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, Karithopita can be made ahead of time. It actually tastes better the next day as the flavors meld together. Simply bake and cool the cake, then store it in an airtight container. Before serving, you can dust it with powdered sugar or warm it up slightly for an inviting touch.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a mashed banana for each egg. Alternatively, a mixture of 1 tablespoon of ground flaxseed with 2.5 tablespoons of water can work as a binding agent. Keep in mind that these substitutes may slightly alter the texture of the cake.
Can I freeze Karithopita?
Absolutely! You can freeze Karithopita for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When you're ready to enjoy it, thaw it in the refrigerator overnight, then bring it to room temperature before serving for the best flavor and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).