Greek Walnut Cake with Honey and Cinnamon Syrup

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A classic Greek walnut cake from the Peloponnese, fragrant with cinnamon and cloves and drenched in a slow-simmered honey syrup. The syrup is poured over the hot cake so it absorbs deeply, giving every slice a glossy, sticky finish. Best made a day ahead so the flavors can settle.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 22 gFat
• 3 gSaturated Fat
• 52 gCarbs
• 3 gFiber
• 38 gSugar
• 8 gProtein
• 95 mgSodium
• 180 mgPotassium
• 70 mgCalcium
• 1.8 mgIron
• 2 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the cake

• 1 1/2 cups (170 g) walnuts, finely chopped, plus 2 tbsp whole halves for the top
• 1 cup (125 g) all-purpose flour
• 3/4 cup (75 g) fine dried breadcrumbs
• 1 1/2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp fine sea salt
• 6 large eggs, separated
• 1 cup (200 g) granulated sugar
• 1/2 cup (120 ml) extra-virgin olive oil
• 1/4 cup (60 ml) brandy or ouzo
• 1 tbsp finely grated orange zest

For the honey syrup

• 1 cup (340 g) Greek thyme honey
• 3/4 cup (150 g) granulated sugar
• 1 cup (240 ml) water
• 1 cinnamon stick
• 4 whole cloves
• 1 wide strip lemon peel
• 1 tbsp fresh lemon juice

Directions

1. Heat the oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan and line the base with parchment; dust the sides with fine breadcrumbs.
2. In a bowl, whisk together the flour, baking powder, cinnamon, cloves, salt, and 1 cup of the chopped walnuts. Stir in the breadcrumbs.
3. In a large bowl, beat the egg yolks with the sugar until pale and thick, about 3 minutes. Slowly stream in the olive oil, then beat in the brandy and orange zest.
4. In a clean bowl, beat the egg whites to soft peaks. Fold the whites into the yolk mixture in three additions, then fold in the dry ingredients just until no streaks remain.
5. Pour the batter into the prepared pan, smooth the top, and arrange the reserved walnut halves in a loose pattern. Bake on the middle rack for 45 to 50 minutes, until a skewer inserted in the center comes out clean and the top springs back lightly.
6. While the cake bakes, make the syrup: combine the honey, sugar, water, cinnamon stick, cloves, and lemon peel in a small saucepan. Bring to a gentle boil, then simmer for 8 minutes until slightly thickened. Remove from the heat and stir in the lemon juice.
7. As soon as the cake leaves the oven, run a knife around the edge and slowly spoon about two-thirds of the warm syrup over the hot cake, pausing between pours so it absorbs. Reserve the rest for serving.
8. Let the cake cool completely in the pan, then chill for at least 4 hours, ideally overnight, so the syrup fully penetrates. Unmold, dust with extra cinnamon, and slice with a sharp serrated knife.

Cook’s Notes

• Toast the chopped walnuts in a dry skillet for 3 minutes before folding them in; this deepens their flavor significantly.
• Always pour syrup over a hot cake, not a cold one, so it can soak in rather than pool on the surface.
• Karydopita is intentionally better on day two, when the crumb turns dense, moist, and almost fudge-like from the syrup.
• Serve with thick Greek yogurt, a small scoop of vanilla ice cream, or a small glass of cold mastiha or ouzo.
• For a nuttier crumb, swap half the breadcrumbs for finely ground almond meal; keep the total dry weight the same.

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