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.