Mygthalopeta

Αμυγδαλόπιτα

FROM THE KITCHEN OF

Aunt Pauline

⚠ RECONSTRUCTED RECIPE The original card lists only the ingredients and the final syrup instruction (“cool syrup — hot cake”). The full mixing and baking method has been reconstructed from traditional Amygdalopita (Greek almond cake) methods. Please verify with family before cooking.

Ingredients

12 whole eggs
1 lb almonds, grated
9 Zwieback cookies, grated
1½ cups sugar
½ teaspoon almond extract

For the syrup:

2 cups sugar (or 4, for a sweeter syrup)
1 cup water (or 2, to match)
Lemon rind

Method

Method is AI-reconstructed.

Separate the eggs. Beat the yolks with the sugar until pale and thick. In a separate bowl, beat the whites to stiff peaks.

Stir the grated almonds, grated Zwieback, and almond extract into the yolk mixture. Gently fold in the beaten whites in three additions, taking care not to deflate them.

Pour into a greased 9x13 pan and smooth the top.

Bake at 350°F for 40–45 minutes, until golden and a toothpick inserted in the center comes out clean.

For the syrup: Combine the sugar, water, and lemon rind in a saucepan. Bring to a boil and simmer for about 10 minutes. Remove from heat, discard the lemon rind, and let the syrup cool completely.

Pour the cool syrup over the hot cake as soon as it comes out of the oven. Let the cake absorb the syrup fully before cutting — traditional is into diamond-shaped pieces.

The original recipe card lists ingredients and the syrup, plus the note “cool syrup — hot cake.” The mixing method, baking temperature, and baking time are all reconstructions from traditional Amygdalopita recipes.

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The Original

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