Greek · Dessert
Karythopita
A dense, honey-soaked Greek walnut and semolina cake, built on the classic karythopita method where a warm syrup is poured straight onto a hot cake and left to soak in fully before cutting into deeply moist, nutty pieces.
$0
15 minsPrep
25 minsCook
100 minsTotal
EasyLevel
Nutrition per serving
149Calories
3.3gProtein
8.4gFat
16.5gCarbs
8.4gSugar
1.2gFiber
83mgSodium
32mgChol
2.3gSat Fat
68mgPotassium
21mgCalcium
0.5mgIron
0.1mcgVitamin B12
0.7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Greek Retsina Wine
local
Greek Coffee (Elliniko)
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 170°C (340°F) and butter a small 10x10cm baking tin.
2
In a bowl, whisk the egg with the sugar until pale and slightly thickened.
3
Fold in the melted butter, then stir in the semolina, chopped walnuts, baking powder and cinnamon until just combined into a thick batter.
4
Pour the batter into the prepared tin, spreading it evenly to the edges.
5
Bake for 22-25 minutes until golden on top and a skewer inserted into the centre comes out clean.
6
Meanwhile, make the syrup
combine the honey, water and lemon juice in a small pan and simmer for 4-5 minutes until lightly thickened, then remove from the heat.
7
As soon as the cake comes out of the oven, spoon the warm syrup evenly over the hot cake, letting it soak in fully.
8
Leave the cake to cool completely in the tin so it absorbs all the syrup, then cut into 2 pieces to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18g18g Semolina, fine
- 16g16g Walnut, finely chopped
- 14g14g Egg, beaten
- 8g8g Sugar White
- 6g6g Butter, melted
- 1g1g Baking Powder
- 1g1g Cinnamon Ground
- 10g10g Honey, 1
- 14g14g Water, 1
- 3g3g Lemon Juice, 1
