This Amygdalopita, is a traditional syrup soaked almond cake from Kefalonia.
Kefalonia has a long history of almond based desserts, as islanders cultivated almond trees. Sweet treats like mandoles, mandolato, amygdalota, amygdalopita, and even bitter almond liqueur.
There is something incredibly special about making an old recipe exactly as it was written, no modern measuring tools are used. Instead, actual tablespoons. The same ones that you keep in your kitchen drawer.
And somehow, that little act of using a tablespoon, made me feel even more connected to the generations of Greek women who baked this cake long before recipes were carefully written in cups and grams. They cooked with the spoon, the glass, the handful and, perhaps most importantly, their instincts.
Amygdalopita is a beautiful example of that kind of Greek baking. Made with separated eggs with the whites whipped into a meringue, ground almonds and breadcrumbs, the cake is baked until golden and then soaked with a fragrant lemon and spice-infused syrup. The result is wonderfully moist and nutty, with just enough texture from the almonds and all those warm, aromatic flavors that make Greek syrup cakes so irresistible.
In Kefalonia, recipes like this are more than dessert. They are part of the island’s culinary memory, passed from one kitchen to another and inevitably changing just a little along the way.
And maybe that’s why I loved making this one with a real tablespoon.
It reminded me that preserving a traditional recipe isn’t always about making it perfectly precise.
Sometimes, it’s about preserving the way it was made.
This is for a 9×13 or baking dish or an 11 inch round baking dish.
Ingredients:
10 eggs (separated)
10 tbsps of plain breadcrumbs
10 tbsp of almond flour or almond meal (or 1/2 of each)
10 tbsp sugar
1 1/2 tsp of baking powder
1 tbsp vanilla
1 tbsp Metaxa cognac or brandy
1/2 tsp almond extract
Syrup
1 1/2 cup sugar
3/4 cups cold water
Juice & peel of 1 lemon
1 cinnamon stick
3 cloves
Directions:
Start by making the syrup. Mix the syrup ingredients and bring to a simmer till the sugar is dissolved and the liquid is clear. Set aside to cool down completely.
Preheat oven to 350°F. Grease you baking pan.
In a medium bowl, combine the breadcrumbs, almond flour or almond meal, and baking powder. Set aside.
Separate the eggs, placing the whites in a clean mixing bowl.
Beat the egg whites until stiff peaks form. Set aside.
In a separate large bowl, beat the egg yolks and sugar until very pale, thick, and fluffy.
Add the vanilla, almond extract, Metaxa and mix until incorporated.
Gradually fold the breadcrumb and almond mixture into the yolk mixture.
Add about one-third of the beaten egg whites and gently fold them in to lighten the batter. Fold in the remaining whites in two additions, using a spatula and a light hand so you don’t deflate them.
Pour the batter into the prepared baking pan and gently smooth the top.
Bake at 350°F for approximately 45 minutes, or until the cake is golden, springs back when lightly touched, and a toothpick inserted into the center comes out clean.
Poke a few holes into the cake.
Slowly pour the syrup over the cake so it has time to absorb evenly. Let it rest before slicing for the best texture.
It is traditional to cut this cake into small diamond shaped pieces. I garnish each piece with a little toasted almond. Enjoy it however you prefer!
Kali Oreksi!
