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Recipe: Amygdalopita, a Flourless Greek Almond Cake

Name: Amygdalopita, a Flourless Greek Almond Cake
Cuisine: Athens
Ingredients: For the cake85 gr white almonds, toasted and finely ground50 gr very dry breadcrumbs, finely ground8 eggs at room temperatureZest from 2 bergamots1 tsp ground cinnamon½ tsp ground clove½ tsp ground nutmeg40 ml brandy70 gr light brown sugar1 tsp bitter almond extract1 tsp baking powderPinch of saltOil or butter for greasing the panFor the syrup380 ml water420 gr light brown sugar2 whole cloves1 cinnamon stickPeel from 1 bergamot (not the white part)2 tbsp bergamot juice40 gr ground almonds to top

By Carolina Doriti

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Recipe Information

I love the Cephalonia version, so this is the recipe I’m sharing below. Instead of lemons or oranges, I use bergamots, an aromatic citrus fruit that’s currently in season – I’m particularly fond of their seductive aroma and flavor, which give Earl Grey tea its unique taste. If you can’t get ahold of them, you may use any other citrus fruit you fancy.

As I most often do, I use brown sugar in this recipe; you can substitute regular white sugar, if you prefer. I use bitter almond extract for flavor and aroma, but if you’re having trouble finding it, you can use vanilla instead. I top my cake with extra finely chopped almonds to give it a nice look and pleasant crunch. In Cephalonia, especially during the summer months, this cake is typically served with vanilla ice cream, a fantastic pairing.

Ingredients

For the cake

85 gr white almonds, toasted and finely ground

50 gr very dry breadcrumbs, finely ground

8 eggs at room temperature

Zest from 2 bergamots

1 tsp ground cinnamon

½ tsp ground clove

½ tsp ground nutmeg

40 ml brandy

70 gr light brown sugar

1 tsp bitter almond extract

1 tsp baking powder

Pinch of salt

Oil or butter for greasing the pan

For the syrup

380 ml water

420 gr light brown sugar

2 whole cloves

1 cinnamon stick

Peel from 1 bergamot (not the white part)

2 tbsp bergamot juice

40 gr ground almonds to top

Preparation

Step One

First make the syrup, because it needs to be at room temperature when you pour it over the still-warm cake. Combine all syrup ingredients into a medium saucepan and place on medium heat. Bring to boil and bring heat down to low.

Gently simmer for 5 minutes until the sugar dissolves and the syrup starts smelling nice from the spices and zest. Remove from the heat and let it stand with the spices and zest inside until it cools down completely. When at room temperature, strain it and set aside to use on the cake once it’s finished baking.

Step Two

Preheat oven at 180 degrees C. Grease a round pan approximately 30 cm diameter with oil or butter. Mix the almond meal and breadcrumbs with the baking powder in a small bowl and set aside. Separate the eggs yolks and whites into two large bowls. Add a pinch of salt into the egg whites and beat with a hand mixer until stiff peaks form. Set aside.

Step Three

Using a whisk beat the egg yolks for one minute. Add in the sugar, spices, zest, bitter almond extract and brandy and mix well. Gradually mix in the almond meal and breadcrumb mix until incorporated. Gradually fold the meringue into the yolk mix, using a rubber spatula. Pour the mix into the greased pan and bake for 40 mutes.

Step Four

Remove from the oven, place it on a heatproof tray or in larger baking dish and pour the syrup over it. Let it absorb all the syrup and cool down completely before you remove it from the baking dish. Place the cake on a platter. Sprinkle with ground almonds and serve.

To convert metric measurements to US and British kitchen units, click here.

Written & photos by Carolina Doriti

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