Αμυγδαλόπιτα και Σαλάμι
A delicious almond cake with salami.
dessertcake
vegetariandairy-free
Prep
0
min
Cook
25
min
Serves
4
people
Level
intermediate
📝 Ingredients
🫙Pantry Staples(5)
- 1 κουταλάκι γλυκού baking powder
- 2 κουταλιές chocolate chips
- 2 κουταλιές κακάο
- 1/2 φλιτζάνι αλεύρι
- 1 φλιτζάνι ζάχαρη
📦Other(2)
- 50 γραμμάρια αμύγδαλα
- 3 αυγά
👨🍳 Instructions
- 1
Grind the almonds.
- 2
Mix the sugar and eggs.
- 3
Add the flour and baking powder.
- 4
Mix in the cocoa and chocolate chips.
- 5
Bake at 180°C for 25 minutes.
💡 Pro Tips
- ✓Grind almonds to 70-80% fine powder with 20-30% small chunks to create optimal texture contrast - completely fine almond flour makes the cake too dense while large pieces create uneven baking.technique70-80% fine powder
- ✓Beat eggs and sugar for 8-10 minutes until pale and tripled in volume to incorporate maximum air, as this Greek almond cake relies on egg foam for leavening rather than just baking powder.timing8-10 minutes
- ✓Fold flour mixture in three additions using a rubber spatula in a J-motion to preserve 85% of the air bubbles created during egg whipping - overmixing deflates the batter.technique85% air retention
- ✓Bake at exactly 180°C (356°F) because almond cakes burn easily due to their high fat content - even 10°C higher will create a bitter crust while the interior stays underbaked.equipment180°C
- ✓Test doneness at 22 minutes with a toothpick since chocolate chips can give false readings - the cake is done when it springs back lightly to touch and pulls slightly from pan edges.timing22 minutes
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Prep
0
min
Cook
25
min
Serves
4
people
Level
intermediate
Be the first to rate
Share this recipe
Αμυγδαλόπιτα και Σαλάμι
A delicious almond cake with salami.
dessertcake
vegetariandairy-free
📝 Ingredients
🫙Pantry Staples(5)
- 1 κουταλάκι γλυκού baking powder
- 2 κουταλιές chocolate chips
- 2 κουταλιές κακάο
- 1/2 φλιτζάνι αλεύρι
- 1 φλιτζάνι ζάχαρη
📦Other(2)
- 50 γραμμάρια αμύγδαλα
- 3 αυγά
👨🍳 Instructions
- 1
Grind the almonds.
- 2
Mix the sugar and eggs.
- 3
Add the flour and baking powder.
- 4
Mix in the cocoa and chocolate chips.
- 5
Bake at 180°C for 25 minutes.
💡 Pro Tips
- ✓Grind almonds to 70-80% fine powder with 20-30% small chunks to create optimal texture contrast - completely fine almond flour makes the cake too dense while large pieces create uneven baking.technique70-80% fine powder
- ✓Beat eggs and sugar for 8-10 minutes until pale and tripled in volume to incorporate maximum air, as this Greek almond cake relies on egg foam for leavening rather than just baking powder.timing8-10 minutes
- ✓Fold flour mixture in three additions using a rubber spatula in a J-motion to preserve 85% of the air bubbles created during egg whipping - overmixing deflates the batter.technique85% air retention
- ✓Bake at exactly 180°C (356°F) because almond cakes burn easily due to their high fat content - even 10°C higher will create a bitter crust while the interior stays underbaked.equipment180°C
- ✓Test doneness at 22 minutes with a toothpick since chocolate chips can give false readings - the cake is done when it springs back lightly to touch and pulls slightly from pan edges.timing22 minutes