Ingredients FOR THE ALMOND CAKE 13 eggs, separated 14 tbsp breadcrumbs 14 tbsp sugar 14 tbsp almonds with skin, finely chopped (not ground) 2 tsp baking powder 2 tsp vanilla extract ¼ cup amaretto liqueur or Metaxa FOR THE SYRUP 2 cup water 1½ cup sugar 1 cinnamon stick A few cloves 1 tsp lemon juice The peel of 1/2 a lemon Equipment Baking tray Hand mixer Oven TAGS CAKES ALMONDS GREEK TRADITIONAL FOODS Ingredients FOR THE ALMOND CAKE 13 eggs, separated 14 tbsp breadcrumbs 14 tbsp sugar 14 tbsp almonds with skin, finely chopped (not ground) 2 tsp baking powder 2 tsp vanilla extract ¼ cup amaretto liqueur or Metaxa FOR THE SYRUP 2 cup water 1½ cup sugar 1 cinnamon stick A few cloves 1 tsp lemon juice The peel of 1/2 a lemon Instructions Combine the almonds and breadcrumbs in a bowl and set aside. In a separate bowl, beat the egg yolks with the sugar and vanilla for several minutes until pale. Dissolve the baking powder in the amaretto and add it to the mixture. In a clean bowl with a clean mixer, beat the egg whites with a pinch of salt until stiff peaks form. Alternately fold into the beaten yolks, the meringue, the breadcrumbs, and the almonds. Finally, add the remaining meringue and gently fold until incorporated. Transfer the batter to a buttered 30 cm (12-inch) baking pan. Bake in a well-preheated oven at 170°C (340°F) with top and bottom heat on the lower rack for about 1 hour. Meanwhile, prepare the syrup by boiling all the ingredients for 5 minutes. Allow the syrup to cool until lukewarm. Pour the lukewarm syrup gradually over the hot cake. Let the cake cool completely before cutting. TAGS CAKES ALMONDS GREEK TRADITIONAL FOODS
