Recipe Corner: Amygdalopita (Almond cake scented with marjoram & apricot spread)

April 22, 2017


This almond cake is one of Theodore’s favourite recipes & it couldn’t be simpler. It will be a great addition to the dessert table at your summer BBQ’s!


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 all the apricot spread ingredients in a pan & cook until set. Preheat the oven to 170C then grease & 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 & bake for 1 hour until golden.  Remove the cake from the oven and let cool – it will look wobbly & the middle will collapse.

Once the caked has cooled, spread over the apricot spread over the cake and sprinkle with almonds.