Description
Greek Almond Cake (Amygdalopita) is a traditional Mediterranean dessert that’s naturally gluten-free and packed with rich, nutty flavors. Made with ground almonds, citrus zest, and honey syrup, this moist and aromatic cake is a staple in Greek cuisine. It’s lightly spiced with cinnamon, giving it a warm depth of flavor. Unlike butter-based cakes, this recipe uses olive oil, making it a lighter yet indulgent treat. Perfect for serving with Greek coffee or as a post-dinner dessert, this cake is easy to prepare and stays moist for days. Whether you’re celebrating a special occasion or craving a wholesome homemade dessert, this Greek Almond Cake is sure to impress!
Ingredients
- 200g (2 cups) ground almonds (finely ground for a smooth texture)
- 100g (¾ cup) all-purpose flour (or almond flour for a gluten-free version)
- 5g (1 teaspoon) baking powder
- ½ teaspoon cinnamon (adds warmth and depth)
- ¼ teaspoon salt
- 150g (¾ cup) granulated sugar
- 3 large eggs (room temperature)
- 120ml (½ cup) olive oil (for a moist and light cake)
- 120ml (½ cup) freshly squeezed orange juice
- Zest of 1 orange (enhances Mediterranean flavors)
- 5ml (1 teaspoon) vanilla extract
For the Syrup:
- 150g (¾ cup) granulated sugar
- 120ml (½ cup) water
- 1 cinnamon stick
- 5ml (1 teaspoon) lemon juice (for a subtle tang)
Instructions
- Preheat & Prepare: Preheat your oven to 175°C (350°F). Grease and flour a 9-inch round cake pan for easy release.
- Mix Dry Ingredients: In a medium bowl, whisk together ground almonds, flour, baking powder, cinnamon, and salt.
- Beat Wet Ingredients: In a separate large bowl, beat the sugar, eggs, and olive oil until smooth and well combined. Stir in the orange juice, zest, and vanilla extract.
- Combine Wet & Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare the Syrup: While the cake is baking, heat sugar, water, cinnamon stick, and lemon juice in a small saucepan. Simmer for 5-7 minutes until the sugar dissolves. Remove the cinnamon stick and let the syrup cool slightly.
- Soak the Cake: Once the cake is done, remove it from the oven and let it cool for 10 minutes. Pour the warm syrup over the cake evenly and let it soak in completely.
- Serve & Enjoy: Let the cake cool before slicing. Serve with a dusting of powdered sugar, slivered almonds, or a drizzle of honey for extra flavor.
Notes
- For a gluten-free version, substitute the all-purpose flour with almond flour or a gluten-free baking mix.
- Use honey instead of sugar in the syrup for an even more authentic Greek touch.
- Serve warm or at room temperature with a scoop of Greek yogurt for extra creaminess.
- Store in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Greek, Mediterranean
Nutrition
- Calories: 280 kcal
- Sugar: 18g
- Sodium: 60mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
Keywords: Greek Almond Cake, Amygdalopita recipe, Mediterranean almond cake, syrup-soaked almond cake, Greek dessert with almonds, gluten-free Greek cake, Greek honey cake