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Greek walnut sheet cake (Karidopita) with vanilla custard cream f

Greek walnut sheet cake (Karidopita) with vanilla custard cream

This walnut sheet cake is a very fluffy and moist, popular Greek dessert. It's usually served with a vanilla custard cream on top.
Course Dessert
Cuisine Greek, Mediterranean
Keyword cake, custard, karidopita, walnut
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 8 -10
Author The Hungry Bites


  • For the cake:
  • 4 large eggs, (about 240 grams without the shells) warm
  • 1/4 cup white sugar
  • 1/4 cup light brown sugar
  • 1/2 teaspoon fine salt
  • 1 teaspoon vanilla
  • 1 cup (110 grams) ground walnuts (I prefer them finely ground but you can also coarsely chop them)
  • 3/4 cup (100 grams) all-purpose flour
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon baking powder, optional

  • For the syrup:
  • 1 cup water
  • 1 cup sugar
  • 1 small cinnamon stick, about 1 inch/ 2.5 cm long
  • 1 tablespoon brandy
  • 1 tablespoon honey

  • For the vanilla custard:
  • 2 cups (500 grams) milk, warm
  • 1/3 cup plus 1 tablespoon (80 grams) sugar
  • 1/4 teaspoon cinnamon
  • 2 eggs
  • 6 tablespoons (40 grams) cornstarch
  • 2 teaspoons vanilla
  • 2 tablespoons cold butter

  • Some toasted chopped walnuts, sesame seeds, cinnamon and honey for decoration
  • One 11x8 inch (28x21 cm) rectangular pan or an 11-inch (29 cm) in diameter round pan


  1. Make the vanilla custard: transfer the sugar, the cinnamon, and the cornstarch to a medium pot and stir to mix. Add the eggs and beat to combine.

    Add the warm milk and the vanilla and whisk well. Heat over medium heat, whisking constantly until the mixture thickens. When you notice it is almost ready to bubble, remove from heat and transfer to a clean, heatproof bowl. Add the butter and mix well.

  2. Cover with cling film, making sure that the film touches the surface of the cream (this prevents the forming of a “skin” on the surface while the cream cools) and refrigerate until cold.
  3. Preheat your oven to 350°F (175°C) and lightly oil or line with baking paper your baking pan.
  4. Make the walnut cake: Transfer the eggs, the white sugar, the brown sugar, the vanilla, and the salt to the bowl of your electric mixer and beat until pale and fluffy. When done, the mixture should resemble thick shaving foam.

  5. In another bowl mix the flour with the cinnamon and the baking powder and sift them to aerate them. Add the flour mixture to the egg mixture gradually, folding with a spatula. Don’t over mix because the mixture will deflate. Add the walnuts and fold just until evenly incorporated.

  6. Pour the batter into the baking pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let it in the pan to cool.

  7. Make the syrup: transfer the water, sugar, and cinnamon stick to a small pot and bring to a boil. Boil for 2 minutes and take off the heat. When the syrup is no longer hot, add the honey and the brandy and stir well to combine.
  8. Poke some holes into the cake using a chopstick or a fork. Pour the syrup over the cake in small batches, waiting for the syrup to completely absorb, before pouring the next batch.
  9. Cover the walnut cake with the custard and store the cake in the refrigerator until ready to serve. Just before serving, sprinkle the cake with a mixture of toasted chopped walnuts, toasted sesame seeds and a pinch of cinnamon and drizzle some thyme honey.

  10. Eat!

Recipe Notes

Prep time don't include cooling times.
You can increase or decrease the amounts of the water and sugar for the syrup by 1/4 of a cup depending on how sweet you want the cake to be.