Amygdalopita – Almond cake, scented with marjoram & apricot spread

November 4, 2015


We love Amygdalopita, our almond cake scented with marjoram and apricot spread, so we thought it’d only be right if we shared the recipe with you.  Now you can make and enjoy our cake whenever you want!



For the cake

400g ground almonds

400g golden caster sugar

300ml extra virgin olive oil

12 whole eggs

Grated zest of 3 large lemon

10gr marjoram, picked & finely chopped

1tbs bicarbonate soda

1 tbsp baking powder

3 cups apricot puree

1 cup roasted & chopped almonds


Apricot spread

2kg apricots, halved & stones removed

500gr caster sugar

5gr star anise, whole

2gr cardamom, whole


Place the apricot spread ingredients in a pan and cook until set.

Preheat the oven to 170C (dry heat & no fan) and grease and line a 25cm baking tin.

In a large bowl, combine all the cake ingredients together until the mixture looks smooth.

Pour the mixture into the tin and bake for 1 hour until golden.  Remove the cake from the oven and let cool – it will look wobbly & the middle will collapse.