This summer has been super busy for us. Not only have we been working hard on this blog (and a few projects for it), but we’ve also taken on the task of learning new skills in the hopes of growing and expanding our lives.
Recently, we watched a movie with Simon Pegg called, Hector and the Search for Happiness. It popped up on Netflix, so we thought why not.
Overall, it had the same appeal to us that The Secret Life of Walter Mitty had, if you want to be happy – get out there and experience new things.
Sometimes we all feel like we get in a routine. We do the same tasks over and over only reaching for a break once a year on a trip or some time off (if we can get it).
However, what if you could do little things in life that can overrun the view of feeling stuck in a routine? Well, that’s what we’re doing. Every so often we get like this. Not necessarily bored, but the “wake up, go to work, have dinner, and go to bed” plan a lot of us go through every day sometimes seems to make one feel a little restless.
How we manage to break out of this is that we put ourselves in a position to try new things and experience different…well…experiences.
We do more stuff during the week. We take little weekend trips. We find local events to attend, or as is the case this summer, we learn a new skill.
Is there something you’ve always wanted to learn? Why not start today! With so many resources available to us online (most for free) learning something new has never been easier. Even if you can only dedicate 30 minutes a day/every other day to it – introducing it into your life might just be that break you’ve been looking for.
Anyhow, I’ll stop with my rambles of life and get down to this wonderful new Greek recipe we have for you today. As you’ll see, it’s a versatile recipe as it can be consumed for breakfast or as a dessert.
Glykisma Amigthalou (Γλύκισμα αμύγδαλο) is a tasty almond torte from the island of Sifnos (Σίφνος).
Side note: While they call it a torte, it doesn’t seem to resemble one 100% if you google what a torte actually is, but hey what are you going to do?
This little Greek island has a population under 3,000 and is known for its pottery that have become somewhat of a trademark for the island.
Additionally, they grow almonds and with them they make this recipe and after trying this, I’d want to start growing almonds, too.
Breakfast or Dessert
What is unique about this recipe is that in the end you could wind up with two different versions – one that can be eaten for breakfast, alongside a cup of coffee, or one that can be served as a dessert.
The reason for this is the syrup. The torte itself isn’t sweet. It has the texture and consistency of something that resembles a muffin. It’s good on it’s own.
However, if you add the syrup, the torte soaks it all up and infuses it throughout, making it taste sweet – with a hint of lemon. This method is also very delicious as well.
The Pan Is Your Choice
Traditionally, this is made in a square cake pan or angel cake type pan, but Jane had the clever idea of using a muffin pan to make them more individualized and served in a unique and fun way. To be honest, we ended up preferring this way over a typical cake presentation – however it’s up to you so pick how you’d like it served/eaten and do it that way!
Kenton & Jane
- 4 eggs, separated (whites in small bowl and yolks in medium bowl)
- ½ cup sugar
- ¾ cup ground skinless almond*
- ¾ cup ground biscotti
- ½ teaspoon baking powder
- 1 ½ teaspoon vanilla extract
- ½ cup water
- ½ cup sugar
- 1 ½ tablespoons lemon juice
- Preheat oven to 350 degrees.
- Lightly oil the bottom of a six cup muffin pan. Dust muffin cups with flour using a sifter or just sprinkle some on with your hands.**
- In a small bowl, beat the egg whites with ¼ cup of sugar until well mixed.
- In a separate medium sized bowl, beat egg yolks with the remaining sugar. Now add your small bowl of egg white mixture into your egg yolk mixture along with the rest of the torte ingredients. Mix well.
- Pour mixture into the 6 cups as evenly as possible (should fill to just below halfway of each cup). Bake for 20 mins or until toothpick placed in center comes out clean.
- With 5 minutes left on the tortes, boil all three ingredients for the syrup for about 2-3 minutes, stirring occasionally. Turn off heat and remove from burner. Let sit for a few moments.
- When the tortes are ready, take the syrup and drizzle a little over each muffin. Let them soak up all of that sweet goodness and serve immediately.
*We used almond slivers from the store that were already skinless. Used about 3 cups.
* *You can use a bread pan instead of a six cup muffin pan however keep in mind that cooking times may vary.
--Without syrup, these little torte come off as more of a breakfast muffin. With the syrup they definitely transform into a dessert. Enjoy them either way!
Nutrition Information:Yield: 6 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
Adapted from: Regional Greek Cooking