This past summer while in Greece, I paid a visit to the island of Kefalonia (my second visit). Located among the Ionian Islands, the cuisine has a mix of mainland Greek and Italian influences. My friend and I found a a great place in Sami, a great location to be able to take day trips to different parts of the island.
Our host gave us lots of recommendations and one of them was a patisserie in Lixouri, known for their Amygdalopita (Almond Pie). Think of a cake like Karydopita but made with almonds instead of walnuts. A local told me this speaks to the abundance of local almond production on the island.
I served this as a dessert at my last Greek Supper Club and it was big hit. I hope you’ll try Amygdalopita too!
Amygdalopita (Almond Pie)
Course: Dessert, Vegetarian16
servings30
minutes45
minutesIngredients
- For the syrup
3 cups water
3 cups white sugar
1 cinnamon stick
6 whole cloves
juice of 1/2 lemon
1 shot of brandy
- Dry Cake Ingredients
10 Tbsp. medium ground almonds
10 Tbsp. unseasoned breadcrumbs
10 Tbsp. fine semolina flour
zest of 1 orange
1 tsp. ground cinnamon
1/2 tsp. ground clove
1/2 tsp. ground nutmeg
4 tsp. baking powder
- Cake Wet Ingredients
10 Tbsp. unsalted butter (room temp)
10 Tbsp. white sugar
8 large eggs
1/4 cup brandy
1 tsp. almond extract
- Garnish
blanched almond slices
Directions
- For the syrup, to a pot medium pot add water, sugar, cinnamon stick, whole cloves, lemon and bring to a boil. Now simmer on medium heat for 10 minutes. Add the brandy and take off heat and allow to cool.
- Grease a 13×11 inch pan. Pre-heat your oven to 350F
- Add all your dry ingredients in one bowl, stir to combine.
- In a large bowl, add the butter and sugar and use your stand mixer (or hand mixer) to whip until off white and creamy. Now add the eggs one at a time until blended.
- Add the brandy and almond extract. and combine.
- Now add the dry ingredients (in batches) into wet and fold in using a spatula. Pour the batter into your greased pan, tap a couple of times to remove any air bubbles.
- Place on the middle rack of your preheated oven and bake for 45 minutes or until a toothpick stuck in the middle comes out clean.
- Using a ladle, add cool syrup to just out of the oven cake and allow to cake to set minimum 1 hour.
- Cut your Amygdalopita into portions and serve at room temperature topped with almonds and a scoop of vanilla ice cream. Store in fridge up to a week.
