Amygdalopita (Greek Nut Cake) |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 12 |
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I'm always intrigued by unconventional cakes. Ingredients:
1 lb butter, softened |
14 eggs |
1 cup sugar |
1 lb almonds, ground |
2 1/2 cups toasted breadcrumbs |
1 tablespoon baking powder |
1 tablespoon vanilla |
cinnamon |
3 cups sugar |
3 cups water |
5 whole cloves |
1 lemon, juice of |
Directions:
1. Cream butter, Beat in eggs two at a time. Add sugar with egg beater. Add baking powder and vanilla. Mix half of the almonds with bread crumbs, rub together between palms. Add a little at a time to other mixture. Grease a 9x13 inch, 2 inch deep pan. Pour mixture into pan, top with rest of almonds. Sprinkle cinnamon over all. Bake at 350 degrees for 25 minutes. In the meantime, prepare the syrup.
2. Boil syrup ingredients until mixture thickens slightly.
3. When cake is done, remove from oven and cut vertical slits in cake approximately 2 inches apart. Then cut diagonal slits. Pour syrup over it and let soak until cool.
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