Almond Cake

Soft, aromatic, elegant cake for any occasion

This almond cake has its roots in family occasions and local celebrations. In Crete, the feast day of Saint Nikitas (15 September) is marked in many villages with church services and gatherings, and for some families it became a day of hospitality and shared food. The monastery of Agios Nikitas, nestled in the southern slopes of the Asterousia mountains on the Libyan Sea, and its surrounding landscape — including the extraordinary palm forest of Theophrastus — make this a place worth visiting for both the devout and lovers of quiet, dramatic terrain.

For the author’s mother, this was a cake of special occasions — a refined homemade treat saved for festive days or when guests arrived. In the old days, before electric ovens were common, it was baked in a traditional clay oven (“casa”), and served on delicate china sometimes adorned with gold leaf, a symbol of hospitality and care.

Over time the process has simplified: nowadays we have ready almond flour and electric mixers to speed up the batter preparation, but the essence remains — a cake where almond flavour shines, the texture is light, and the memory of past kitchens and gatherings lingers in every bite.

Ingredients

• 5 large eggs

• 1½ cups sugar

• 1½ cups all-purpose flour

• ¼ cup brandy (or cognac)

• 2 level teaspoons baking powder

• 1 cup powdered almonds (almond meal)

• Zest of 1 lemon

• Optional: a little powdered sugar for dusting

(All ingredients measured with a 250 ml cup.)

Instructions

1. Preheat the oven to 175 °C (347 °F) and prepare a 26 cm cake pan by greasing and flouring it well.

2. Sift the flour into a bowl and mix in the almond meal and baking powder.

3. Separate the eggs carefully. In one bowl, beat the egg whites until stiff peaks form; adding a tablespoon of the sugar and a few drops of lemon helps them whip better.

4. In another, larger bowl, beat the egg yolks with the remaining sugar until the mixture becomes pale and creamy.

5. Gradually add the brandy/cognac and the lemon zest to the yolk mixture, beating continuously.

6. With the mixer off, fold the flour mixture and the beaten egg whites into the yolk batter in three additions, lifting gently so the whites stay airy.

7. Pour the batter into the prepared pan and bake for 55–60 minutes. Around 45 minutes in, cover the surface lightly to prevent over-browning.

8. Test with a knife: when it comes out dry, the cake is done. Remove from the oven.

9. Allow it to rest for 10 minutes, then invert onto a plate. When slightly cool, dust with powdered sugar if you like.

Notes

• Instead of brandy, you can use almond liqueur or citrus liqueur for a different aroma.

• You may also add vanilla or a few drops of almond essence to enhance the almond scent.

• Before dusting with powdered sugar, you can sprinkle the surface with orange blossom water for extra fragrance.

• The cake batter is an excellent base for an almond-flavoured layer cake — it is light, slightly spongy and doesn’t crumble easily.

• If almond meal is not available, you can blanch raw almonds, dry them briefly in the oven at low heat, and grind them finely in a food processor.

Enjoy With

This elegant almond cake pairs beautifully with Greek coffee or herbal tea. You can also serve it with a scoop of vanilla ice cream or a drizzle of honey for a richer dessert experience.

Original Greek article with photographs and full narrative
CretanGastronomy:
https://www.cretangastronomy.gr/2013/09/keik-amygdalou/