Food & Wine

Karidopita / Καρυδοπιτα

Karidopita. A mouthwatering , dark, spice scented walnut pie. Widespread throughout Greece, it is one of the oldest and most traditional Greek desserts. Scented with cinnamon and gloves, almost always served with a ball of ice cream, it has a flavor that is not easily forgotten.

The recipe varies slightly from one region to another, so it can be found with some small variations such as adding rum or cognac in the dough.

 

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Ingredients

For the syrup

  • 800 g granulated sugar
  • 800 g water
  • 1 stick cinnamon

For the walnut pie

  • 250 g butter, at room temperature
  • 200 g granulated sugar
  • 2 teaspoon vanilla extract
  • 360 g hard flour
  • 4 eggs
  • 250 g walnuts
  • 1/2 teaspoons cloves
  • 1 tablespoon cinnamon
  • 1 tablespoon baking powder
  • 1 pinch salt
  • 120 g milk
  • Butter, for the pan
  • All-purpose flour, for the pan

Method:

Syrup:

  • In a pot add the sugar, the water and the cinnamon and cloves
  • Transfer over medium heat and let it come to a boil until the sugar melts.
  • Remove and set aside to cool well.

For the walnut cake

  • Preheat the oven to 170ο C (340ο F) set to fan.
  • In a mixer’s bowl add the butter, the sugar, the vanilla, and beat with the whisk attachment at high speed, for 3-4 minutes, until the mixture is fluffy.
  • Add 2 tablespoons of the flour, the eggs one by one, the milk and keep beating. Wait for each egg to be incorporated before adding the next.
  • In a blender add the walnuts, the cloves, the cinnamon, and beat so that the walnuts have the desired size and consistency that you want in your cake.
  • Transfer the walnuts to a bowl and add the flour, the baking powder, and the salt.
  • In the same mixer’s bowl add the solid ingredients and mix all ingredients together with a spoon or a spatula.
  • Butter and flour a 25×32 cm baking pan and spread your mixture in it. Bake for 40-50 minutes or until a toothpick comes out clean from center of cake
  • Remove and immediately pour the cold syrup over it, using a serving spoon.
  • Allow 1 hour for the whole syrup to be absorbed, and serve with vanilla ice cream.

(Do not refrigerate, it may cause the syrup to crystalize.)

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This entry was posted on 1 July 2020 by . It was filed under Desserts, Senza categoria and was tagged with , , , , , , , , , , , , , , , , , , , .

19 responses

  1. cookingwithloveandspices

    I had this in Greece a long time ago, when I was in my twenties. Brought back a good memory for me. 🙂

    Liked by 2 people

    13 July 2020 at 23:09

    Reply
    • enogastronomista

      I am very pleased to hear this! Giving a positive emotion is a very satisfying feeling, thanks for sharing your sweet memory with me! 🤗

      Liked by 3 people

      18 July 2020 at 20:55

      Reply
  2. cattalespress

    Beautiful! How do you ever cut the cake so beautifully too?

    Liked by 2 people

    17 August 2020 at 4:22

    Reply
    • enogastronomista

      Thank you @cattalespress. And thank you for stopping by. It is called “diamond cut” . You can find step by step instructions on “my Big Fat Greek Baklava” recipe, a few posts below (in December)

      Liked by 1 person

      20 August 2020 at 20:19

      Reply
      • ShiraDest

        Kalimera!
        Same way my Thivan friend cut it. But I have to eat two pieces at at time! 🙂

        Liked by 1 person

        28 November 2020 at 20:03

      • enogastronomista

        Omg Shira!! 😱🤣 Welcome to the Greek club: ” Karidopita addicted people”! Kalό vradi!💕

        Liked by 1 person

        28 November 2020 at 20:29

      • ShiraDest

        Evcharisto, ma eimai stin tis Club since 2000! 🙂
        For me, it’s oi brisoles! 🙂
        Arniiiiii!!

        Liked by 1 person

        28 November 2020 at 21:07

      • enogastronomista

        There are many clubs for ‘hard gourmand’ people in Greece, i find out you are an honorary member of all! Chapeau! Also for the sympathy! 🙂 Arni forever!!!

        Liked by 1 person

        28 November 2020 at 21:18

      • ShiraDest

        Merci !

        Liked by 1 person

        28 November 2020 at 21:24

  3. Ola

    Could you describe Hard Flour for me? It is most certainly wheat flour. Otherwise? Coarsely ground? Or like Semola? The cake sounds great …

    Liked by 2 people

    13 September 2020 at 15:12

    Reply
    • enogastronomista

      Hi Ola, thanks for your question! Hard flour is the wheat flour for making bread. Is called “hard” or “strong” because rich in gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content. For this reason can develop a strong dough with elastic toughness than other doughs. It is finely ground and you can find it in any s.market. Just ask for “bread flour”. I hope i helped!

      Liked by 1 person

      13 September 2020 at 17:21

      Reply
  4. nedhamson

    Reblogged this on Ned Hamson's Second Line View of the News and commented:
    hard to resist – too much for me but recommend to others.

    Liked by 2 people

    27 October 2020 at 0:32

    Reply
    • enogastronomista

      Dear nedhamson thank you so much! I really appreciate it and i feel honored! I hope someone makes it for you! Best regards from Italy. Grazie!

      Liked by 1 person

      27 October 2020 at 17:43

      Reply
  5. Digital Empire

    I love that font you’re using!

    Like

    7 November 2020 at 7:46

    Reply
  6. ShiraDest

    Friend of mine from Thiva just made me a pan yesterday!

    Liked by 1 person

    28 November 2020 at 20:02

    Reply
  7. enogastronomista

    Hahah i have not thought about this problem! Try when you meet this anthopos again!It will certainly be easier🤗

    Like

    28 November 2020 at 20:36

    Reply

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