Desserts and Pastries,ALMOND GREEK DESSERT,cooking,Greek food recipes,superstitions,Suise Atsaides,Suise's Place,Rhodes Greece Greek islands

Traditionally, Amygdalopita is served with whipped cream, but some restaurants have adapted the recipe to include a chocolate or vanilla frosting. Use your imagination...frosted or not... Amygdalopita is a wonderful dessert.

Ingredients

Cake Ingredients:
2 cups ground almonds
1/2 cup very fine bread crumbs
1 cup flour
8 eggs, separated
2 tsp. baking powder
1 1/4 cup sugar
pinch of salt
grated rind of 1 lemon (or 1/2 tsp. almond extract)
1/4 cup Metaxa or good quality brandy

Syrup Ingredients:
1 1/2 cup sugar
1 1/2 cups water
1/4-1/2 cup Metaxa or good quality brandy
juice of 1/2 a lemon

Pre-heat your oven to 375F. Generously butter and flour a medium sized cake pan. Beat the egg yolks with the sugar until they are a light yellow color. Dilute the baking powder in the cognac and pour into the egg mixture. Add the almonds, breadcrumbs, flour and the lemon rind.

In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. Fold the egg whites into the yolk mixture gently as to not let the whipped in air escape. Turn the mixture out into your prepared pan and bake for about 40 minutes, or until a toothpick inserted in the middle comes out clean.

Make the Syrup. Boil together the sugar and the water until it reduces to about half. Be careful as to not let it burn or caramelize. Remove it from the heat and add the lemon juice and brandy. Pour the hot syrup over the cake and set it aside. Make sure its completely cooled down.

Susie's Note: There are many fine nut flavored liqueurs on the market. Perhaps something like Frangelico (hazelnut) or Amaretto (almond) would make an interesting variation instead of the brandy.