Recipe

Amygdalopita - Greek Almond Cake

Mediterranean Delight: Greek Almond Cake with a Citrus Twist

4.4 out of 5

Indulge in the flavors of Greece with this delightful Amygdalopita, a traditional Greek almond cake. Made with ground almonds, aromatic spices, and a hint of citrus, this dessert is a true representation of Greek cuisine.

Dessert› Cake› Amygdalopita

European cuisine› Mediterranean cuisine› Balkan cuisine› Greek cuisine

Preparation time

20 minutes

Cooking time

40-45 minutes

Total time

1 hour 5 minutes

Yields

8 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Mediterranean, Gluten-free (with appropriate flour substitution), Dairy-free, Nut-free (if almond flour is substituted with another type of flour)

Allergens

Tree nuts (almonds), Eggs

Not suitable for

Vegan, Paleo, Keto, Low-carb, Soy-free

Ingredients

2 cups (240g) ground almonds 2 cups (240g) ground almonds
1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
1 cup (240ml) vegetable oil 1 cup (240ml) vegetable oil
4 large eggs 4 large eggs
1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
1 teaspoon baking powder 1 teaspoon baking powder
1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
Zest of 1 orange Zest of 1 orange
1/2 cup (120ml) freshly squeezed orange juice 1/2 cup (120ml) freshly squeezed orange juice
For the syrup: For the syrup:
1 cup (240ml) water 1 cup (240ml) water
1 cup (240g) honey 1 cup (240g) honey
Juice of 1 lemon Juice of 1 lemon

Nutrition

Calories (kcal / KJ): 380 kcal / 1590 KJ
Fat (total, saturated): 24g, 2g
Carbohydrates (total, sugars): 38g, 28g
Protein: 6g
Fiber: 2g
Salt: 0.1g

Preparation

1.
Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2.
In a large mixing bowl, combine the ground almonds, sugar, vegetable oil, and eggs. Mix well until smooth.
3.
In a separate bowl, whisk together the flour, baking powder, cinnamon, and orange zest.
4.
Gradually add the dry ingredients to the almond mixture, alternating with the orange juice. Mix until just combined.
5.
Pour the batter into the prepared cake pan and smooth the top.
6.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7.
While the cake is baking, prepare the syrup. In a saucepan, combine the water, honey, and lemon juice. Bring to a boil, then reduce the heat and simmer for 5 minutes.
8.
Once the cake is out of the oven, immediately pour the hot syrup over the hot cake, allowing it to soak in.
9.
Let the cake cool completely in the pan before removing and serving.

Treat your ingredients with care...

Almonds — Make sure to use ground almonds for the best texture. If you can't find ground almonds, you can grind whole almonds in a food processor until finely ground.
Orange zest — Use a microplane or fine grater to zest the orange, avoiding the bitter white pith.
Honey — Opt for a high-quality honey to enhance the flavor of the syrup.

Tips & Tricks

For a more pronounced citrus flavor, add a few drops of orange blossom water to the syrup.
Serve the cake with a dollop of Greek yogurt or a sprinkle of powdered sugar for an extra touch of indulgence.
If you prefer a less sweet cake, reduce the amount of sugar in the batter.
Experiment with different spices such as nutmeg or cardamom to customize the flavor profile.
Store the cake in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Amygdalopita at room temperature to fully enjoy its flavors and texture. Cut it into slices and present it on a dessert platter or individual plates. Optionally, garnish each slice with a dusting of powdered sugar or a sprig of fresh mint.

Presentation advice

To enhance the presentation of the Amygdalopita, you can sprinkle some slivered almonds on top of the cake before baking. This adds a beautiful texture and visual appeal. Additionally, you can serve the cake on a decorative cake stand or plate to make it the centerpiece of your dessert table.