Κέηκ ᾿Αμυγδάλου
"Almond Cake"
From the treasured pages of Megale amerikanike mageirike dia mageirous kai oikogeneias
Written by Michael Gkines
Κέηκ ᾿Αμυγδάλου
"Κοπάνισε ἕνα πάουντ ἀμύγδαλα καθαρισμένα μὲ ἕνα πάουντ ζάχαρη. Βάλε τα εἰς μίαν λεκάνην, πρόσθεσε τὴν φλούδα ἑνὸς λεμονιοῦ ξυσμένην, δέκα αὐγά, δούλεψέ τα πέντε λεπτά. Πρόσθεσε κατόπιν μισὸ φλυτζάνι ἀλεύρι, ἕνα φλυτζάνι γαλέττα, ἕνα κουταλάκι σκόνη (baking powder), χῦσε εἰς τὴν φόρμα καὶ ψῆσέ το εἰς μέτριον φοῦρνον σαράντα πέντε λεπτά. Σημειώσατε ὅτι μὲ τὴν ἀνωτέρω συνταγὴν δύνασθε νὰ κάμετε διάφορες τοῦρτες, τὲς ὁποῖες στολίζετε μὲ μαρέγκα ἢ φοντάν."
English Translation
"Pound one pound of blanched almonds with one pound of sugar. Put them in a bowl, add the grated peel of one lemon, ten eggs, and beat them for five minutes. Then add half a cup of flour, one cup of rusk crumbs, one teaspoon baking powder, pour into the mold and bake in a moderate oven for forty-five minutes. Note that with the above recipe you can also make various cakes, which you can decorate with meringue or fondant."
Note on the Original Text
Recipes like this were designed for practical, no-nonsense home cooks. Ingredients are listed by weight or familiar cup measures common at the time (1 pound equals roughly 450 grams). Instructions favor brevity and trust the cook to understand basics, like when a cake is done or how to zest a lemon. Older orthography and vocabulary appear here, such as the use of ancient Greek letters and forms (e.g., Κοπάνισε, δούλεψέ), which would have sounded quaint but familiar to early 20th-century readers. The mention of 'γαλἐττα' refers to dry breadcrumbs, and 'σκόνη (baking powder)' openly signals the American influence and the era's embrace of chemical leaveners.
Title
Megale amerikanike mageirike dia mageirous kai oikogeneias (1917)
You can also click the book image above to peruse the original tome
Writer
Michael Gkines
Era
1917
Publisher
Ekdotika Katastemata
Background
A sumptuous journey through early 20th-century Greek-American kitchens, this cookbook offers practical and time-tested recipes for savory dishes and delightful sweets—each crafted to suit the American system, yet infused with Greek tradition. A perfect companion for both family cooks and aspiring chefs.
Kindly made available by
Internet Archive
This recipe hails from "Megale amerikanike mageirike", a 1917 Greek-language cookbook published in New York for Greek immigrants in America. Author Michail Gkinis offers practical, tried-and-true recipes tailored for the diaspora, synthesizing Greek flavors with American culinary trends and ingredients of the early 20th century. Such almond cakes bridge home traditions and the New World's conveniences, reflecting both nostalgia for familiar sweets and adaptation to new kitchen realities. Deploying breadcrumbs as an ingredient hints at both thrift and texture, while baking powder signals the embrace of modern leavening agents widespread in the U.S. at the time.
Back in the early 20th century, almonds would be hand-blanched, then ground with a mortar and pestle or a hand-cranked nut grinder. Mixing was accomplished with large bowls and sturdy wooden spoons or whisks, relying on elbow grease and coordination. The cake would be baked in a well-buttered tin, perhaps lined with baking paper or dusted with flour, in a coal or wood-fired oven carefully regulated for a 'moderate' heat, often by feel and experience rather than thermostat.
Prep Time
20 mins
Cook Time
45 mins
Servings
12
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 pound (16 oz) blanched almonds
- 2 cups (16 oz) granulated sugar
- Zest of 1 lemon
- 10 large eggs
- 1/2 cup (2 oz) all-purpose flour
- 1 cup (2 1/2 oz) plain dry breadcrumbs
- 1 teaspoon baking powder
Instructions
- To bring this charming 1917 almond cake into your own kitchen, begin by grinding together 1 pound (16 oz) of blanched almonds with 2 cups (16 oz) of granulated sugar until very fine.
- Place this mixture in a large mixing bowl.
- Add the zest of 1 lemon, taking care to use only the fragrant yellow skin and not the bitter white pith.
- Beat in 10 large eggs, mixing thoroughly for about five minutes to make the batter airy.
- Afterwards, sift in 1/2 cup (2 oz) of all-purpose flour, then add 1 cup (2 1/2 oz) of plain dry breadcrumbs for texture, and 1 teaspoon of baking powder.
- Mix until just combined.
- Pour the batter into a lined or greased cake tin (about 10 inches), and bake at 350°F (moderate oven) for 45 minutes, or until set and lightly golden.
- The resulting almond cake may be enjoyed simply dusted with icing sugar, or, in the original spirit, decorated with a meringue or fondant glaze for festive occasions.
Estimated Calories
380 per serving
Cooking Estimates
Preparing this cake takes about 20 minutes, including grinding the almonds and mixing the batter. Baking takes about 45 minutes. Each serving is estimated to be around 380 calories if you cut the cake into 12 slices.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
Join the Discussion
Rate This Recipe
Den Bockfisch In Einer Fleisch Suppen Zu Kochen
This recipe hails from a German manuscript cookbook compiled in 1696, a time whe...
Die Grieß Nudlen Zumachen
This recipe comes from a rather mysterious manuscript cookbook, penned anonymous...
Ein Boudain
This recipe comes from an anonymous German-language manuscript cookbook from 169...
Ein Gesaltzen Citroni
This recipe, dating from 1696, comes from an extensive anonymous German cookbook...
Browse our complete collection of time-honored recipes