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This is a rich almond cake made with 12 eggs \u2013 light, airy and full of flavor. Don\u2019t be surprised by the number of eggs. Since almonds are a dense ingredient, they are needed to add air and give the cake its light texture. And, of course, many eggs went unused during the Lenten fast and were set aside for dyeing and for making festive sweets like this one.<\/p>\n
According to the Kefalonian chef, this recipe is also packed with symbolism. The number 12, which recurs in the measurements, refers to the 12 Gospel readings recited during the Holy Thursday service. It is more than a recipe detail; it is a connection with religious custom.<\/p>\n
Chef: George Antonellos<\/p>\n
Prep: 45\u2019 <\/strong><\/p>\n Baking: 30-40\u2019<\/strong><\/p>\n Ingredients<\/strong><\/p>\n (for 14 portions)<\/p>\n \u2022 12 tbsp blanched almonds, finely crushed<\/p>\n \u2022 12 tbsp sugar<\/p>\n \u2022 12 eggs, separated into yolks and whites<\/p>\n \u2022 8 crispbreads (fryganies), finely ground<\/p>\n \u2022 1 tsp baking soda<\/p>\n \u2022 90 ml sweet white wine, such as Muscat of Kefalonia<\/p>\n \u2022 zest of 1 lemon and 1 orange<\/p>\n \u2022 1\/3 tsp ground cinnamon<\/p>\n \u2022 1\/3 tsp ground cloves<\/p>\n \u2022 1\/4 tsp freshly grated nutmeg<\/p>\n \u2022 <\/strong>a little oil, for greasing the pan<\/p>\n For the syrup<\/span><\/p>\n \u2022 250 g sugar<\/p>\n \u2022 250 ml water<\/p>\n \u2022 1 cinnamon stick<\/p>\n \u2022 50 ml sweet white wine, such as Muscat of Kefalonia<\/p>\n Method<\/strong><\/p>\n In a large bowl, beat the egg yolks with the sugar using a whisk or hand mixer until light, fluffy, and pale in color. Use the stand mixer or a hand mixer to beat the egg whites into a meringue in a second bowl. In a third bowl, combine the crushed almonds, ground crispbread crumbs, citrus zests and spices. Gradually add the dry ingredients to the bowl with the beaten yolks, mixing with a flexible silicone spatula. Then gently fold in the meringue, a little at a time, using soft circular motions so the mixture doesn\u2019t lose its volume.<\/p>\n Dissolve the baking soda in the wine in a glass, then pour it into the mixture. Stir gently until the batter is smooth and uniform.<\/p>\n Lightly oil a round baking pan about 32 cm in diameter and pour in the batter.<\/p>\n Bake in the preheated oven until golden, about 30-40 minutes. Remove and let the almond cake cool completely.<\/p>\n For the syrup: Combine all the ingredients in a small saucepan and bring to a boil, cooking until the sugar dissolves (about 3 minutes). Once the almond cake has cooled, pour the hot syrup over it gradually with a ladle. Let the dessert cool completely before serving.<\/p>\n This story first appeared in Kathimerini\u2019s food supplement, Gastronomos.<\/p>\n<\/p><\/div>\n
Preheat the oven to 180\u00b0C.<\/p>\n