Greek Almond Cake

Instructions

1. Step 1

   Heat the oven to 175°C. Line the base of the cake pan with parchment paper and grease the inside with 2 tsp (10 gr) butter.

   Ingredients used: 10.0 gr Butter

   Cookware: 8-inch round cake pan, oven, parchment paper

2. Step 2

   Whisk the ground almond, wheat flour, semolina, baking powder, and salt together.

   Ingredients used: 200.0 gr Almond, 8.0 gr Baking Powder, 1.5 gr Fine Salt, 100.0 gr Fine Semolina, 100.0 gr Wheat Flour

   Cookware: Medium mixing bowl, whisk

3. Step 3

   Beat the remaining butter with 1 cup (180 gr) sugar until pale and fluffy.

   Timer: 4 min (fixed)

   Ingredients used: 160.0 gr Butter, 180.0 gr Granulated Sugar

   Cookware: electric mixer, Large Mixing Bowl

4. Step 4

   Beat in the eggs one at a time, then mix in the finely grated orange zest and vanilla extract.

   Timer: 3 min (fixed)

   Ingredients used: 4.0 piece Egg, 1.0 piece Orange, 5.0 ml Vanilla Extract

   Cookware: electric mixer, Large Mixing Bowl

5. Step 5

   Fold the prepared dry mixture into the butter mixture just until no dry patches remain. Spread the batter evenly in the prepared pan.

   Cookware: 8-inch round cake pan, Large Mixing Bowl, Medium mixing bowl, Silicone spatula

6. Step 6

   Bake at 175°C until deeply golden and a skewer inserted in the center comes out without wet batter.

   Timer: 40 min (fixed)

   Cookware: 8-inch round cake pan, oven, Wooden skewer

7. Step 7

   While the cake bakes, combine 1 cup (200 gr) sugar, the water, and cinnamon in the saucepan. Bring to a boil over medium heat, then reduce to low heat and simmer.

   Timer: 5 min (fixed)

   Ingredients used: 1.0 piece Cinnamon, 200.0 gr Granulated Sugar, 250.0 ml Water

   Cookware: small saucepan, wooden spoon

8. Step 8

   Remove the syrup from the heat, discard the cinnamon, and stir in the lemon juice. Let the syrup stand until warm.

   Timer: 10 min (fixed)

   Ingredients used: 15.0 ml Lemon Juice

   Cookware: small saucepan, wooden spoon

9. Step 9

   Let the baked cake stand in its pan for 10 minutes, then pierce it evenly with the skewer. Slowly pour the warm syrup over the warm cake.

   Timer: 10 min (fixed)

   Cookware: 8-inch round cake pan, small saucepan, Wooden skewer

10. Step 10

    Leave the cake in the pan until the syrup is absorbed and the cake has cooled, then loosen the edge and remove it from the pan.

    Timer: 30 min (fixed)

    Cookware: 8-inch round cake pan, Silicone spatula