Αμυγδαλόπιτα
A creamy almond cake with a smooth texture.
Prep
20
min
Cook
8
min
Serves
6
people
Level
intermediate
📝 Ingredients
Serves 6🥛Dairy & Eggs(1)
- 1 cup butter
🫙Pantry Staples(3)
- 1 cup almond flour
- 1 cup sugar
- 1 teaspoon vanilla extract
🧂Spices & Seasonings(1)
- 1/4 teaspoon salt
📦Other(1)
- 3 large eggs
👨🍳 Instructions
- 1
Cream the butter and sugar until smooth.
- 2
Mix in the almond flour.
- 3
Add the eggs one at a time, mixing well.
- 4
Stir in the vanilla extract, flour, and salt.
- 5
Transfer the mixture to a saucepan and cook over low heat, stirring constantly, for about 6-8 minutes until slightly thickened and glossy (170-175°F).
- 6
Remove from heat and let cool completely. Chill until thickened and pipeable.
💡 Pro Tips
- ✓Cream butter and sugar for exactly 3-5 minutes at medium speed until mixture increases 50% in volume and becomes pale yellow, indicating proper aeration for light texture.technique3-5 minutes, 50% volume increase
- ✓Cook the mixture to precisely 170-175°F while stirring constantly - this temperature pasteurizes the eggs and activates proteins for proper thickening without scrambling.timing170-175°F
- ✓Use superfine almond flour (blanched, 200+ mesh) rather than coarse meal because finer particles create smoother emulsion and prevent grainy texture in the final cream.ingredient200+ mesh
- ✓Add eggs at exactly room temperature (68-72°F) one at a time, beating 30 seconds between additions to prevent the butter from breaking and creating lumpy mixture.technique68-72°F, 30 seconds
- ✓Chill the cooked mixture for minimum 2 hours until it reaches 40°F - this allows the butter to re-solidify and creates the proper pipeable consistency for traditional amygdalopita filling.timing2 hours, 40°F
Share this recipe
Prep
20
min
Cook
8
min
Serves
6
people
Level
intermediate
Share this recipe
Αμυγδαλόπιτα
A creamy almond cake with a smooth texture.
📝 Ingredients
Serves 6🥛Dairy & Eggs(1)
- 1 cup butter
🫙Pantry Staples(3)
- 1 cup almond flour
- 1 cup sugar
- 1 teaspoon vanilla extract
🧂Spices & Seasonings(1)
- 1/4 teaspoon salt
📦Other(1)
- 3 large eggs
👨🍳 Instructions
- 1
Cream the butter and sugar until smooth.
- 2
Mix in the almond flour.
- 3
Add the eggs one at a time, mixing well.
- 4
Stir in the vanilla extract, flour, and salt.
- 5
Transfer the mixture to a saucepan and cook over low heat, stirring constantly, for about 6-8 minutes until slightly thickened and glossy (170-175°F).
- 6
Remove from heat and let cool completely. Chill until thickened and pipeable.
💡 Pro Tips
- ✓Cream butter and sugar for exactly 3-5 minutes at medium speed until mixture increases 50% in volume and becomes pale yellow, indicating proper aeration for light texture.technique3-5 minutes, 50% volume increase
- ✓Cook the mixture to precisely 170-175°F while stirring constantly - this temperature pasteurizes the eggs and activates proteins for proper thickening without scrambling.timing170-175°F
- ✓Use superfine almond flour (blanched, 200+ mesh) rather than coarse meal because finer particles create smoother emulsion and prevent grainy texture in the final cream.ingredient200+ mesh
- ✓Add eggs at exactly room temperature (68-72°F) one at a time, beating 30 seconds between additions to prevent the butter from breaking and creating lumpy mixture.technique68-72°F, 30 seconds
- ✓Chill the cooked mixture for minimum 2 hours until it reaches 40°F - this allows the butter to re-solidify and creates the proper pipeable consistency for traditional amygdalopita filling.timing2 hours, 40°F