Keto Amygdalopita (you can also see it transcripted as Amigdalopita) is tastier than the original version! To tell you the truth, I have never enjoyed the modernised flour and sugar infused version. I don’t even know why is it called Amygdalopita today (Amygdala means almonds in Greek) when the modern recipe calls for a cup of wheat flour or in some versions grits. Where are the almonds? Only if you are lucky to find an archaic version, wheat flour will be excluded. In that case, the cake is almost Keto. Well, of course minus the honey and sugar syrup which always follows.
Born on National Almonds day!
Interestingly, a small research has brought me to a wonderful information! Today, the biggest producer of almonds on our planet is the state of California. Some 80% of the world’s almonds grow there! In fact, in sunny California, they have a National Almonds Day which is on February 16. – my birthday! Not only that, the same date is actually our wedding anniversary. So, my wife gets to celebrate it as well! Well, this already tells me that next February almonds will be on the menu in all versions of keto baking and cooking variations.
Attis born of the almond nut
Mythology: Birth of Attis. In Phrygia, there was born a hermaphroditic deity named Agdistis. The gods were fearful and castrated it creating the goddess Kybele. The genitals were cast upon the earth where they sprouted and grew into an almond tree. Once when the nymph Nana was sitting beneath its branches a nut fell into her lap and impregnated her. The child conceived was Attis, who grew up to became the consort of the Kybele.
Almond and Silk road
Wild almond trees originated near sales roads. For example, the famous Silk Road that connected central China with the Mediterranean cultural basin. Easy access allowed for the spread of the wild almonds in civilised places. Almost all ancient civilisation consumed almonds. By 4,000 B.C. almond trees have been cultivated in the grounds surrounding the Mediterranean Sea. Romans referred to almonds as “Greek nuts,” which tells us that almonds were cultivated in Greece much before the Roman rise.
Many of today’s recipes that use either walnuts or all-purpose flour, would have used almonds instead. In Ancient Greek cooking, for instance, almonds were commonly ground and used as flour.
Keto Amygdalopita reformation
I am sure that the name of this cake comes from the ancient times and the recipe was not changed significantly. It has always been a bread-alike cake soaked in syrup and covered with almonds. Furthermore, almonds and walnuts were typical ingredients used for cakes traditionally prepared for festivals, religious rituals and similar occasions. So, let’s make a ketonisation that will give another note to your Keto baking. I promise, your Keto Amygdalopita will have only the top macros and outstanding flavour.
- 8 tbsp almond flour organic, blanched
- 3 tbsp coconut flour
- 1 tbsp psyllium powder
- 4 medium eggs free-range
- 100 ml (1/2 cup) melted butter grass-fed
- 100 ml (1/2 cup) almond milk organic
- 1 tbsp almond natural flavouring
- 1 tsp Ceylon cinnamon
- 1/3 tsp sea salt
- 2 tbsp stevia blend sweetener
- 1 tbsp baking soda
- 2 tbsp lemon juice
- 2 tbsp almond flakes
- 200 ml (1 cup) water filtered
- 6 tbsp stevia blend sweetener
- 1 stick cinnamon
- 1 small lemon organic
- 2 star anise flowers
- 6 whole cloves
- 100 ml (1/2 cup) almond oil
- First, prepare the syrup. Slice the lemon and place it in a deep saucepan. Add all the ingredients except the almond oil. Bring it to a boil and remove from heat. When it cools down a bit add the almond oil and mix well. Let it cool down completely because we will use cold syrup on the hot cake. Remove the lemon slices, star anise, cloves and cinnamon stick when the syrup is totally cold.
- Mix all the dry ingredients in a mixing bowl. In another bowl beat the eggs with melted butter and lemon juice. When you get a shiny emulsion to add almond milk and keep mixing.
- Slowly start adding the dry ingredients spoon by spoon. When you get a nice and thick batter pour it into a cake pan of your choice. I use 30 cm (9 inches) round non-stick baking pan. If your cake pan does not have a non-stick coating, use some butter to grease it first.
- Sprinkle the almond flakes all over the cake and bake it at 160ºC (320ºF) for 25 minutes. Take the baked cake out of the oven and slowly start pouring the syrup around the edges, and then in the middle.
- Let your Amygdalopita cool down totally before serving.