Greek Almond Cake (Amygdalopita) 🍯
A gluten-free Greek dessert with a moist, nutty texture, subtly sweetened with honey and citrus. Perfect with coffee or as a light dessert!
Ingredients:
- 2 cups (200g) almond flour (fine grind)
- ½ cup (60g) semolina (or substitute with more almond flour for GF)
- 1 tsp baking powder
- ½ tsp ground cinnamon
- Zest of 1 orange (or lemon)
- 4 large eggs, room temperature
- ¾ cup (150g) granulated sugar
- ½ cup (120ml) olive oil (or melted butter)
- 1 tsp vanilla extract
- ½ cup (120ml) milk (or almond milk)
For the Syrup:
- 1 cup (240ml) water
- 1 cup (200g) granulated sugar
- ½ cup (120ml) honey
- 1 cinnamon stick
- 2-3 whole cloves (optional)
- 1 strip of orange or lemon peel
Instructions:
1. Make the Syrup (First!):
- In a saucepan, combine water, sugar, honey, cinnamon stick, cloves, and citrus peel.
- Simmer 10 minutes until slightly thickened. Remove spices/peel and set aside to cool.
2. Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) round or square pan.
- In a bowl, whisk almond flour, semolina, baking powder, cinnamon, and orange zest.
- In another bowl, beat eggs + sugar until pale (~3 mins). Add olive oil, vanilla, and milk.
- Fold dry ingredients into wet until just combined.
3. Bake:
- Pour batter into the pan and bake 30-35 minutes until golden and a toothpick comes out clean.
4. Soak in Syrup:
- While cake is still warm, slowly spoon cooled syrup over the top (let it absorb fully).
- Garnish with toasted almond slices or a dusting of powdered sugar.
5. Serve:
- Best at room temperature or slightly chilled. Pairs wonderfully with Greek yogurt or fresh berries.
Tips:
✔ For extra richness, add ½ cup chopped almonds to the batter.
✔ Syrup tip: If syrup thickens too much, warm with a splash of water.
✔ Storage: Keeps well 3-4 days covered at room temp.
Enjoy this classic Greek treat! Let me know if you’d like variations (like adding mastiha or rosewater). 😊
