Evdokia Antginas

Walnut Cake

Karidopita

banner

Preparation info

  • Serves:

    6

    • Difficulty

      Medium

    • Ready in

      1 hr

Appears in

My Big Fat Greek Cookbook: Classic Mediterranean Soul Food Recipes

My Big Fat Greek Cookbook

By Christos Sourligas and Evdokia Antginas

Published 2019

  • About

I remember devouring this cake when I was a kid, right before I became allergic to tree nuts as a teenager. Today, from the looks of guests who try Mama’s karidopita, methinks she murders this cake! Best served with coffee or copious amounts of milk—especially if you serve yourself more than a slice.

Ingredients

For the cake batter

  • 1½ cups all-purpose flour
  • 1 cup sugar
  • 3

Method

Directions

  1. Preheat the oven to 350°F (175°C).
  2. Combine the flour, sugar, baking powder, baking soda, and a dash of salt into a large bowl. Mix with a large fork.
  3. In a separate bowl, whisk the eggs, melted butter, cinnamon, and clove powders. Combine these contents into the larger bowl, mix. Finally, mix in the chopped walnuts.
  4. Pour