We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Kouzina amygdalopita (Greek flourless almond cake) recipe
0 Likes
Prep Time:
20 minutes
20 minutes
Cook Time:
60 minutes
60 minutes
Total Time:
80 minutes
80 minutes
Indulge in a citrus-infused Greek almond sponge cake soaked in a fragrant cinnamon syrup. Perfect with coffee or tea. Let it cool for 1 hour, then stand for a few hours. Ideal for a weekend treat!
Ingredients:
- 4 eggs
- 165g (3/4 cup) caster sugar
- 2.50 gm ground cinnamon
- 1/2 tsp ground cloves
- 1 tsp almond extract
- 200g unsalted butter, melted
- 60.00ml cognac
- 130g (1 1/4 cups) almond meal
- 50g (1 cup) panko breadcrumbs
- 0.60 gm salt flakes
- 12 blanched almonds
- 220g (1 cup) caster sugar
- Juice of 1/2 lemon
- 1 cinnamon quill
Instructions:
- In a small saucepan over medium-high heat, mix together all ingredients and 375ml (1 1/2 cups) water. Simmer while stirring occasionally for 20 minutes until it reaches a syrup-like consistency. Let it cool, then remove the cinnamon before using.
- Preheat your oven to 200C (180C fan forced) and generously grease a 15 x 26cm cake pan.
- In a large bowl, use an electric mixer to blend the eggs, sugar, spices, and almond extract until pale. Slowly pour in the melted butter while continuing to mix. Add the cognac next. Gently fold in the almond meal, breadcrumbs, baking powder, and salt until well combined.
- Transfer the batter into the pan and bake for 30-40 minutes until golden and a skewer inserted into the cake comes out clean. Top with almonds for decoration.
- Poke holes in the cake using a skewer and drizzle the syrup on top. Let the cake rest for a few hours to soak up the syrup and set for easy slicing. Cut into desired pieces and serve.