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Susquehanna Life

Cooking at Home: Greek Honey Walnut Cake (Karithopita)

The Mediterranean is known for its syrup-laden desserts. Baklava, filo dough layered with nuts and cinnamon amid syrupy delight, is probably the most well-known. We enjoyed both baklava and this honey cake (Karithopita) on a recent trip to Greece. It’s as ubiquitous in Greece as apple pie is in the U.S. And it’s especially popular during the harvest season, when walnuts are plentiful. Try it for yourself, and let us know what you think!

Greek Honey Walnut Cake(Karithopita)


  • 1 ¼ cups all-purpose flour
  • ¾ cup sugar
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ¼ tsp ground cloves
  • ¾ cup milk
  • 1/3 cup shortening
  • 1 egg
  • 1 cup finely chopping walnuts
  • Honey Syrup (below)*


Heat oven to 350◦. Butter and flour square pan, 9 x 9 x 2 inches. Beat all ingredients except walnuts and Honey Syrup in small mixer bowl on low speed, scraping bowl frequently, for 30 seconds. Beat on high speed, scraping bowl occasionally, for 1 minute. Stir in walnuts. Pour into pan. Bake until wooden pick inserted in center comes out clean, 35 to 40 minutes.

Cool cake in pan about 30 minutes. Prepare Honey Syrup. Cut top of cake into diamond pattern; pour syrup evenly over top of cake. Serve.

Honey Syrup*

  • ¼ cup sugar
  • ¼ cup water
  • ¼ cup honey
  • 1 tsp lemon juice

Heat sugar and water to boiling; reduce heat. Simmer uncovered for 5 minutes. Stir in honey and lemon juice.

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