Amygdalopita (Almond Pie)

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)Recipe by Peter MinakiCourse: Dessert, Vegetarian

Servings

16

servings

Prep time

30

minutes

Cooking time

45

minutes

Ingredients

• 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.

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