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Greek Walnut Cake

Greek Walnut Cake

The Greeks call it Karithopita, which is a very moist cake infused with a sweet syrup. Toasting the walnuts first makes this cake even better. To add fiber you can use 3/4 cup all purpose flour with 3/4 cup whole wheat pastry flour. - Jenny Jones

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Makes: 12 to 16 servings

Greek Walnut Cake

Ingredients:

  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

  • 1/3 cup extra light olive oil
  • 1/2 cup sugar
  • 2 eggs

  • zest of 1 medium orange
  • 1/2 cup 1% milk
  • 1 heaping cup finely chopped toasted walnuts

  • Syrup:
  • 1 cup water
  • 1/2 cup sugar
  • 1 cinnamon stick
  • 2 by 1-inch piece of lemon rind
  • 4 whole cloves

Instructions:

  1. Preheat oven to 350° F. Grease a 9-inch square baking pan.
  2. Sift dry ingredients onto wax paper. Set aside.
  3. In a large bowl with an electric mixer on medium-high, beat oil, sugar, and eggs for 4- 5 minutes until thickened.
  4. On lowest speed, stir in orange zest and milk, followed by flour mixture and walnuts.
  5. Pour into pan and bake for 30 minutes. Let stand for 5 minutes. Poke about a dozen holes in the top with a toothpick and slowly pour the strained warm syrup over the cake.

Syrup: While cake is baking, place syrup ingredients into a saucepan and bring to a boil, stirring until sugar is dissolved. Reduce heat, cover and cook for 10 minutes. Strain.

9 Comments on "Greek Walnut Cake"

  1. Sabrina

    I am half Greek, and I really like this. But, I only buy whole milk (3.8%). Hope it’s OK. It shouldn’t make a lot of difference.

  2. Debbie

    I wonder what it would taste like with black walnuts?

  3. Sandra Wyatt

    The only part of this recipe that concerns me is the zest from a whole orange. Oranges come in different sizes. Are you referring to a naval orange? Seems like a lot of zest. About how many tablespoons would you say?

    I really enjoy trying out your recipes! Love the beef stew, the ribs, the meatloaf, and healthy cookies! Sandra

    • Jenny

      It would be the zest of a medium (tennis ball size) orange.

  4. Ed and Susie

    Thanks for the inspiration! We took this recipe as a base and used what we had in.

    We Swapped the walnuts for mixed seeds that we browned in the frying pan (no oil).

    We swapped the orange zest and lemon rind with a few large teaspoons of a sharp lemon and lime marmalade.

    We mixed the liquid ingredients in a blender then added the whole lot to our bread maker on the cake setting.

    It came out extremely moist and was enjoyed by all.

    Thanks again.

    Ed and Susie

  5. Unyime

    Dear Jenny,
    This cakes without butter, can they be made in larger quantities and covered with fondants? How long can they last.

    • Jenny

      I would not know how to make this cake in larger quantities. It’s not as simple as doubling the recipe and using a larger pan – adjustment would have to be made. I keep my cakes covered on the counter for two or three days and after that I refrigerate them.

  6. Corrine Mimikos

    Ah, this cake was a favorite when I spent time in Greece. I will have to try it. There the walnuts are picked fresh off the tree and are very moist.

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