A - Amygdalopita

A is for almond and amygdalopita, a classic siropiasta (syrup-soaked) Greek cake.  It's an almond meal based cake soaked in a fragrant cinnamon and citrus syrup.  The cake itself is very lightly sweetened with the final syrup soak adding the majority of sweetness.  I was tempted to add some mastica to it but stayed with the traditional recipe.  I would however, totally add cracked mahaleb to the syrup infusion next time!  And I say it's totally okay to not use all the syrup and scant it to taste.  The syrup saturation means that this cake stays good at room temperature for days!  

 

We definitely loved it with the whipped cream to balance the syrupy sweetness, and the sliced almonds were a lovely subtle snap added to the texture.  It may or may not have been breakfast for a number of days.

Amygdalopita
makes a 9-inch square cake

150g blanched almond flour
5 eggs, medium
100g granulated sugar, divided
½ tsp vanilla extract
¼ tsp sea salt
zest of 1 lemon
1 tbsp lemon juice
100 g semolina, fine
½ teaspoon(s) baking powder
butter, for the pan

For the syrup
500g granulated sugar
250g water
1 stick cinnamon
½ lemon, sliced

To serve
almonds, roasted, finely chopped
whipped cream, if desired

Preheat the oven to 350°F.
Butter or line a 9 inch square baking dish with parchment and set aside.

Separate the egg yolks from the whites, transferring the yolks to a large bowl and the egg whites to a stand mixer.

Whisk half of the sugar to the bowl with the yolks, along with the vanilla and salt, until the sugar is fully dissolved.  Add the lemon zest and juice, and whisk to combine.
Put the almonds, semolina, and baking powder into a chopper blender, beat them well until the almonds are powdered, and transfer the mixture to a bowl.
Add the rest of the sugar and a pinch of salt to the mixer’s bowl with the egg whites, and beat them with the whisk attachment at high speed until you have a fluffy meringue.
Add ¼ of the meringue and ¼ of the almond mixture to the bowl with the yolks, and whisk them well.
Add another ¼ of the meringue and ¼ of the almond mixture, this time folding them in with a serving spoon or rubber spatula.
Follow the same process for the remaining 2 batches.
Put the cake batter in the baking pan and spread it well with the spoon.
Put the pan in the oven and bake the cake for 35 minutes. (At this point, you should start preparing the syrup.)

For the syrup:
Place a saucepan over high heat and add the water, sugar, cinnamon stick, and lemon.
Stir well and bring the mixture to a boil for 5 minutes, until the sugar is dissolved and the mixture is thick and syrupy.
Remove the saucepan from the heat and set the syrup aside.
To assemble
Remove from the oven, prick the cake all over with a skewer, then pour over the lukewarm syrup with a ladle, (removing the cinnamon stick and lemon first).  Most recipes I have seen look quite saturated with syrup and typically use all the syrup made in the recipe.  I felt like this amount was just a bit much to soak in and would recommend starting with 1½ cups (~350ml), especially since this is a rich syrup compared to the more common simple syrup used in these cakes.

 Allow the cake to sit for a few hours to absorb the syrup and firm up to ensure easy cutting.  Cut the cake into pieces and serve it with sliced, toasted almonds. 

Here are some more letter A recipes:

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• Mayuri’s Jikoni: Aloo Bhaji & Poori 
• A Messy Kitchen: Amygdalopita
• Sneha’s Recipe: Anday Aur Subzi Pulao
• A Day in the Life on the Farm: Apple Crumb Pie 
• Blogghetti: Apple Pork Chops 
• Jolene’s Recipe Journal: Arancini
• Karen’s Kitchen Stories: Argentine-Style Burgers with Chimichurri Sauce 
• Magical Ingredients: Artichoke Spinach Rolls
• Culinary Cam: Atchara: A Pickle from My People…and My Grandmother 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Homemade Apple & Whiskey Barbecue Sauce 
• Palatable Pastime: Magic Pan Orange and Almond Salad 

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• L - Lemon Balm jelly 
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• O - Ozark Pudding
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