Description
A moist, tender cake bursting with almond flavor and bright citrus notes. Ground blanched almonds give this traditional Greek dessert its signature texture, while a hint of cinnamon and orange zest elevates every bite. Serve dusted with powdered sugar alongside fresh fruit or a dollop of yogurt for a light, elegant finish.
Ingredients
– 1 cup all-purpose flour
– 1½ cups ground blanched almonds (or almond meal)
– 1 teaspoon baking powder
– ½ teaspoon salt
– Zest of 1 orange (plus 1 tablespoon juice, optional)
– 3 large eggs, lightly beaten
– 1 cup granulated sugar (reduce if you prefer less sweetness)
– 1 teaspoon vanilla extract
– ½ teaspoon ground cinnamon
– Optional: ¼ cup honey for added richness
For serving
– Powdered sugar, for dusting
– Fresh fruit slices (oranges, strawberries)
– Whipped cream or yogurt (optional)
Instructions
1️⃣ Preheat the oven to 350°F (175°C). Grease and flour an 8×8-inch pan or line a 9-inch round pan with parchment paper.
2️⃣ In a bowl whisk together the flour, ground almonds, baking powder, salt and cinnamon until evenly combined. Set aside.
3️⃣ In a separate bowl beat the eggs and sugar on medium speed until pale and creamy, about 2–3 minutes. Stir in the orange zest, optional juice and vanilla extract.
4️⃣ Gradually fold the dry ingredients into the wet mixture, stirring gently just until the batter is smooth and thick. If desired, fold in the honey now for extra moisture and flavor.
5️⃣ Pour the batter into the prepared pan, smoothing the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.
6️⃣ Bake 40–45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
7️⃣ Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8️⃣ Before serving, dust generously with powdered sugar and garnish with fresh fruit slices or a spoonful of whipped cream or yogurt.
Notes
• Toasting the ground almonds lightly in a dry skillet for 3–4 minutes deepens the nutty flavor—cool completely before using.
• This cake keeps well for up to 3 days at room temperature when wrapped or stored in an airtight container.
• For a gluten-free version, substitute the flour with an equal amount of gluten-free all-purpose blend.
• Swap orange zest for lemon zest and juice for a brighter citrus twist.
• If you prefer a syrup-soaked finish, warm 2 tablespoons honey with 1 tablespoon orange juice and brush lightly over the cake once it’s cooled.