Reviewed: May 5, 2013

This is an excellent cake reminiscent of the Greek cookie finikia/melomakarona, but MUCH easier to prepare! I adore the orange/cinnamon combination and will have to control myself from eating the rest of the cake on my own. This was our dessert for tonight as it is Greek Easter and I wanted to make something special for my family. I halved the syrup which was good, but I think more will be even better next time. This recipe will become part of my regular dessert rotation--thank you for sharing it! Kalo Pascha--Hristos Anestei!

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Reviewer:

Elizabeth

Cooking Level: Expert

Living In: Brookline, Massachusetts, USA

Reviewed: Apr. 8, 2013

Delicious. Followed the recipe to the letter except for the soaking syrup. Based on everyone's comments, I made half the recipe and found it to be plenty. Moist, sweet cake with a subtle orange flavor. Will definitely make again.

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Reviewer:

JCAFELD

Cooking Level: Intermediate

Home Town: North Canton, Ohio, USA

Living In: El Segundo, California, USA

Reviewed: Mar. 16, 2013

I made this recipe with Quinoa flour instead of all purpose and it came out great! I cut the cooking time down to 30 minutes because I wasn't sure how the quinoa flour would work for baking time--it was clearly done in 29 minutes. I cut the cake up in the pan and poured the syrup over the cake and served it driectly from the pan. Using quinoa flour makes the cake gluten free and healthier than if I used white flour. I also used half the syrup per other suggestions and it's fine. Made it for a Greek-themed dinner party.

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Reviewer:

Lscharf1

Reviewed: Mar. 1, 2013

i shared this with friends and they loved it

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Reviewer:

Lemon620

Reviewed: Jan. 8, 2013

I made this cake for a Greek-food dinner party, and everyone loved it. None of us had ever had it before, or heard of Karithopeta. The only thing I changed a little was to use a half cup sugar and half cup water in the glaze. Very moist!

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Reviewer:

Diane Kester

Cooking Level: Intermediate

Home Town: Lamont, Iowa, USA

Living In: Austin, Texas, USA

Reviewed: Jan. 6, 2013

My wife just raved about this recipe! As suggested by others, I cut the honey syrup in half. Next time I will make the full amount of syrup, pierce the cake with a fork and then pour the syrup over it. I particularly liked the hint orange flavoring in the cake. Next time I think I will increase the amount of orange zest.

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Reviewer:

The Don

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

Reviewed: Jul. 2, 2012

Perfect!

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Reviewer:

K@tka

Reviewed: Apr. 17, 2012

My son made these for Greek Day at school. Not even a crumb was left. Awesome recipe!

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Reviewer:

Original Lee

Reviewed: Mar. 17, 2012

we loved this. didn't use the orange zest, but otherwise made exactly per recipe. taste similar to baklava. only used half the honey syrup, was just too much in quantity and too sweet. will be making this again

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Reviewer:

sherry

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Mar. 1, 2012

WOE!! Great cake!! I love how the honey syrup is soak into this cake. I was excited about learning how to prepare a Greek dish. It almost reminds me of a banana nut bread, but alot more enhanced. At first I thought it was too sweet, but when I allow the syrup to soak long enough in the cake, I begined to enjoy it alot more. Looking forward to making it for family and friend in the future. Thanks alot!!

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