Snack · 60 min · greek

Karidopita (Walnut Cake in Syrup)

Greek flavors, weeknight effort. Walnuts meets all-purpose flour in a 60-minute snack worth keeping in rotation. It is weeknight cooking that still hits your targets — 9 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 2.5 cups Walnuts
• 2 cups All-purpose flour
• 1.75 cups Sugar
• 6 large Eggs
• 1 cup Olive oil
• 1/4 cup Brandy
• 2 tsp Baking powder
• 2 tsp Ground cinnamon
• 1/2 tsp Ground cloves
• 1 cup Water
• 1 tbsp Lemon juice

Steps

1. Beat the eggs with 1 cup of the sugar for 5 minutes until thick and pale — this foam is the cake’s lift, so do not rush it.
2. Stream in the olive oil and brandy, then fold in the flour, baking powder, and spices, and finally the coarsely chopped walnuts. The batter will be thick and nutty.
3. Bake in a buttered 9x13 pan at 350°F for 35 minutes until a skewer comes out clean and the top springs back.
4. Simmer the remaining sugar, water, and lemon 8 minutes into a syrup and cool 10 minutes. Pour the warm syrup slowly over the hot cake, letting each pour absorb before the next.
5. Rest 2 hours. The cake should be moist through, fragrant with clove and cinnamon, and glistening — never swimming. Serve with unsweetened coffee; the bitterness is the perfect foil.

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