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Recipe
Amygdalopita - Greek Almond Cake
Mediterranean Delight: Greek Almond Cake with a Citrus Twist
4.6 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.
Metadata
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
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2 cups (240g) ground almonds 2 cups (240g) ground almonds
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1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
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1 cup (240ml) vegetable oil 1 cup (240ml) vegetable oil
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4 large eggs 4 large eggs
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1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
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1 teaspoon baking powder 1 teaspoon baking powder
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1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
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Zest of 1 orange Zest of 1 orange
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1/2 cup (120ml) freshly squeezed orange juice 1/2 cup (120ml) freshly squeezed orange juice
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For the syrup: For the syrup:
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1 cup (240ml) water 1 cup (240ml) water
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1 cup (240g) honey 1 cup (240g) honey
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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
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1.Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
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2.In a large mixing bowl, combine the ground almonds, sugar, vegetable oil, and eggs. Mix well until smooth.
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3.In a separate bowl, whisk together the flour, baking powder, cinnamon, and orange zest.
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4.Gradually add the dry ingredients to the almond mixture, alternating with the orange juice. Mix until just combined.
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5.Pour the batter into the prepared cake pan and smooth the top.
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6.Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
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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.
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8.Once the cake is out of the oven, immediately pour the hot syrup over the hot cake, allowing it to soak in.
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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.
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