SWEETS

TRADITIONAL SWEETS

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AMYGTHALOPITA
(ALMOND CAKE)

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INDGREDIENTS: METHOD:
12 Tbsp. Sugar
12 Tbsp. Finely chopped almond
12 eggs separated
12 Tbsp. Fine breadcrumbs
1 tsp. Ground cloves
1 tsp. Cinnamon
2 tsp. Vanilla extract

SYRUP:
2 glasses of water (use regular drinking glasses)
3 glasses of sugar (use regular drinking glasses)
10 whole cloves
2 sticks of cinnamon

 Beat egg whites until stiff peaks form {meringue} and set aside. Beat sugar, egg yolks and vanilla at medium speed until light and fluffy. Slowly add the almond, the breadcrumbs, ground cloves, cinnamon and the meringue. Pour batter into a lightly buttered pan
{30 x 30 } which has been lightly dusted with breadcrumbs. Bake 400o F {200oC} for 30 minutes or until a toothpick inserted into cake comes out clean.Boil syrup ingredients 10 minutes and set aside to cool completely. Pour over hot cake. Serves 12.

 

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BOBOTA
(BAKED CORNMEAL)

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INGREDIENTS: METHOD:
3 water glasses fine cornmeal
1 glass flour
1 glass orange juice
1 glass olive oil
1 glass sugar
2 glasses water
1 package of dark raisins
2 Tbsp. Baking powder
cinnamon
zest of one orange		 In a large bowl, mix together all the ingredients until a batter forms. Pour into a medium baking dish and bake in a hot oven for 45 minutes or until lightly golden on top. Do not overcook.

 

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WINE MUST COOKIES

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INGREDIENTS: METHOD:
1 ½ water glasses olive oil
1 glass sugar
1 glass wine must
½ glass cognac
1 tsp. Cinnamon
2 tsp. Baking powder
1 tsp. Baking soda
1 kilo flour
zest of 1 lemon		 Sift flour into a large bowl along with cinnamon, soda and baking powder. Make a well in the center and add the remaining ingredients. Knead until mixture forms into a soft dough. The dough should not be stiff. Make into shapes and bake in a medium oven about 20 minutes or until done.

 

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WINE MUST PUDDING

 Mustpu.jpg (6982 bytes)
INGREDIENTS: METHOD:
3 kilos and 200 gr. wine must
3/4 cup fine seminola
1/4 cup corn flour
160 gr. finely chopped walnuts
cinnamon for sprinkling

 

 Boil must on low heat 20 minutes removing foam that forms on top. Remove from heat. Strain through cheesecloth and pour into a clean pot to continue boiling. Slowly add seminola, working with a wooden spoon, until mixture begins to thicken. Dilute cornflour with a little cold water and add to pot. Mix continuously until it resembles a thick pudding. Pour into serving dishes and sprinkle with nuts and cinnamon.

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