Introduction
Amygdalopita is a classic Greek almond cake that is prized for its incredibly moist texture and intense nutty aroma. Unlike many sponges, this cake is traditionally made using a large amount of ground almonds and very little to no flour, which results in a dense, grainy, and rich crumb. Once it is pulled hot from the oven, the cake is immediately drenched in a cold spiced syrup infused with cinnamon, cloves, and sometimes a splash of cognac or brandy. The almond base acts like a sponge, soaking up the syrup until every bite is juicy and fragrant. Often decorated with slivered almonds or a light dusting of powdered sugar, Amygdalopita is a staple of Greek celebrations, particularly in areas where almond trees flourish, and it is almost always served alongside a cup of strong Greek coffee to balance its deep sweetness.
Ingredients
The Cake Base
250g blanched almonds, finely ground
1 cup all-purpose flour
1 cup granulated sugar
6 large eggs, separated
200g unsalted butter, softened
1/4 cup cognac or brandy
1 tbsp baking powder
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp vanilla extract
Zest of 1 lemon
The Syrup
2 cups sugar
2 cups water
1 cinnamon stick
1 tbsp lemon juice
1 strip of lemon peel
The Finishing Touches
Sliced blanched almonds, toasted (for garnish)
Powdered sugar (optional)
A dollop of Greek yogurt or vanilla ice cream for serving
Preperation
Almonds: Pulse the blanched almonds in a food processor until finely ground but not oily.
Eggs: Separate the whites from the yolks and bring them to room temperature for maximum volume during whipping.
Dry Ingredients: Sift the flour with the baking powder, ground cinnamon, and ground cloves into a medium bowl.
Syrup: Combine the sugar, water, and honey in a saucepan with a strip of lemon peel for the final soaking.
Citrus: Zest the lemons and oranges to add to the cake batter for a bright, aromatic finish.
Step by Step
The Almonds: Grind blanched almonds in a food processor until they reach a fine, sandy texture. Mix them with a small amount of flour and baking powder to create the structural base of the cake.
The Batter: Beat egg yolks with sugar until thick and pale yellow. Stir in orange zest, vanilla extract, and a touch of cognac, then fold in the ground almond mixture until well combined.
The Meringue: Whisk egg whites with a pinch of salt until they form stiff, glossy peaks. Gently fold the meringue into the almond batter in three stages to keep the mixture light and airy.
Baking: Pour the batter into a greased round pan and bake at 180°C for 40 to 45 minutes until the cake is golden and a tester comes out clean.
The Syrup: Boil water, sugar, and a squeeze of lemon juice for several minutes. Pour the cooled syrup slowly over the hot cake, allowing it to soak deep into the almond sponge.
Finishing: Let the cake rest for several hours to absorb the syrup completely. Decorate the top with toasted slivered almonds or a light dusting of powdered sugar before serving.
Origin:
Saronic Islands
Diet
Gluten-Free, Vegetarian
Equipment Needed:
Springform pan, Food processor, Saucepan for syrup.
Cultural History
Amygdalopita is a classic of the siropiasta tradition, a category of Greek desserts defined by the generous application of sugar syrup to hot, oven-baked pastries. While many Greek cakes rely on semolina or flour, this dish is distinguished by its heavy use of ground almonds, which provide a dense, moist crumb and a naturally nutty sweetness. The cake is often perfumed with cinnamon and cloves, reflecting the aromatic spice profiles favored in Constantinople and Asia Minor kitchens. Once baked, the cake is bathed in a cold syrup that creates a luscious, honeyed texture, making it a staple of celebratory afternoon teas and festive name-day gatherings where it serves as a sophisticated showcase of Mediterranean orchard harvests.
Yiayias Secret
The secret to a moist and airy Amygdalopita is to separate your eggs and beat the whites into a stiff, glossy meringue before folding them gently into the almond batter. This ensures the cake stays light and structural rather than dense. Always use a combination of fine almond flour and a small amount of toasted, crushed almonds to give the cake a complex, nutty texture.
The most important step is the syrup process. You must pour cold syrup over the boiling hot cake the moment it leaves the oven; this creates a thermal shock that allows the liquid to penetrate deep into the center without making the edges mushy. Finally, add a strip of orange peel and a cinnamon stick to the simmering syrup to give the cake that warm, citrusy glow that defines a true Greek dessert.
Substitution Notes
The Nuts: Blanched almond flour provides the most delicate crumb, but you can use finely ground whole almonds for a more rustic texture and deeper color. If you need a nut-free alternative, toasted semolina or all-purpose flour can be used, though the flavor will significantly change.
The Sweetener: Granulated white sugar keeps the cake light in color. You can substitute light brown sugar for a more caramel-like flavor. For the syrup, honey can be used instead of sugar to provide a floral note and a stickier consistency.
The Fat: Unsalted butter gives the cake a rich, traditional taste. For a dairy-free version, a neutral vegetable oil or mild olive oil works well, resulting in a moister, denser cake that stays fresh longer.
The Aromatics: Ground cinnamon and cloves are the standard spices. You can add orange zest or lemon zest to the batter for a brighter finish. If you want a more intense almond flavor, add a teaspoon of almond extract.
The Syrup: While brandy or Cognac is often added to the syrup for depth, you can substitute it with an equal amount of orange juice or simply omit it for an alcohol-free version. Ensure the syrup is cold when pouring over the hot cake to prevent it from becoming soggy.
Wine Pairings
Amygdalopita is a moist and dense almond cake soaked in a sweet syrup, often infused with the warm aromas of citrus zest, cinnamon, or vanilla.
Dessert Wine (The Traditional Choice): A Muscat of Samos is the ideal companion, as its rich honey and apricot flavors beautifully enhance the nutty sweetness of the almond base. A Sauternes also provides a luxurious weight and notes of ginger and honey that pair perfectly with a syrup-soaked crumb.
Sparkling Wine: A Moscato d’Asti offers a light, refreshing effervescence and low alcohol content that balances the density of the cake. The wine’s floral notes of orange blossom and peach provide a bright contrast to the deep, toasted almond flavor.
The Contrast: A glass of Commandaria brings a complex profile of dried figs, nuts, and spices that adds a sophisticated layer of darkness to the bright sweetness of the citrus-infused syrup.
Storage Instructions
Refrigeration: Once the Amygdalopita has cooled completely, cover the baking dish tightly with plastic wrap or transfer the cake to an airtight container. Because of the honey or sugar syrup, it stays moist in the refrigerator for up to 5 to 7 days.
Freezing (Cooked): You can freeze the syrupy cake for up to 3 months. Wrap individual slices or the entire cake tightly in plastic wrap and then aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight before bringing to room temperature to serve.
Freezing (Unbaked): It is not recommended to freeze the raw batter, as the whipped eggs and leavening agents will deflate, resulting in a dense cake that won't absorb the syrup properly. It is best to bake the cake fresh and then store or freeze it.
Reheating: This cake is traditionally served cold or at room temperature to allow the syrup to set. If you prefer it warm, heat a slice in the oven at 150°C for 5 to 10 minutes. Avoid over-heating in the microwave, as it can make the almond meal texture slightly tough and cause the syrup to pool at the bottom.
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