Fluffy and delicious, traditional almond cake made in Kefalonia is the perfect end to each meal.
10 tablespoons sugar
10 tablespoons almonds
10 tablespoons breadcrumbs
1 tsp grated nutmeg
1 teaspoon cinnamon, grated
For the syrup
2 glasses of water
1 cinnamon stick
3 cups sugar
Put the almonds in a small saucepan, cover with water and boil for a few minutes. As soon as you see that the skin can be peeled off, turn off the heat, strain the almonds and let them cool. Use your fingers to rub the almonds and peel off the skin, leaving the almonds to dry well on a kitchen towel.
Lightly roast them with a little butter until fragrant. Leave to cool and pour into food processor and process into crumbs. In a bowl add the egg whites and whisk into a meringue. In another bowl, place the sugar, egg yolks and vanilla. Beat very well (either manually or with a mixer) until the yolks are almost white and the mixture becomes a beautiful white cream.
Pour the ground almonds into the egg a little at a time and then all the remaining ingredients: bread crumbs, ground cloves, cinnamon. Stop the mixer and start to fold in the egg white. From this point, use a spatula and not the mixer to ensure the mixture stays light.
Butter a cake pan, pour the mixture in and bake in a preheated oven at 160 ° c for 60 minutes. Boil the ingredients for the syrup for half an hour. Remove the cake from the oven and after it cools pour over the syrup and sprinkle with chopped almonds.