Almond Pie with Raki syrup (from Chania, Crete)



For the sponge cake:


  • 1 ¼ cups of extra virgin olive oil

  • 1 ¼ cups of sugar

  • 4 eggs

  • ½ teaspoon vanilla powder

  • 1 ¼ fresh cow milk 3.5% fat

  • 1 teaspoon baking powder

  • 2 cups of all-purpose flour

  • 1 cup of almond powder (from unsalted, raw almonds)


For the syrup:


  • 2 cups of sugar

  • 1 cup of water

  • 100gr. Glucose syrup

  • 1 cup of orange juice

  • 3-5 tablespoons raki drink


For the cream:


  • 6 cups of fresh goat or cow milk

  • 6 tablespoons sugar

  • 5-6 tablespoons of vanilla pudding pie filling powder

  • 1 ½ tablespoons extra virgin olive oil

  • 3 eggs

  • ½ cup of almond meal (from unsalted, raw almonds)




For the sponge cake:


  • Using a mixer, beat eggs, sugar and vanilla powder until fluffy.

  • Keep whisking and add the extra virgin olive oil, baking powder, almond dust and finally the flour slowly.

  • Transfer to a round, greased cake pan, 20 cm diameter.

  • Bake the mixture in preheated oven at 180 Celsius (356 Fahrenheit), for approximately 45 minutes or until a toothpick inserted in center comes out clean.

  • Let it cool in pan for 10 minutes, before removing to wire racks to cool completely. When it cools completely, cut it horizontally into two layers.

For the syrup:


  • While the sponge cake is in the oven, prepare the syrup. In a saucepan, mix all the ingredients together. Bring to a boil and continue boiling for 5 minutes. Remove from heat.


For the cream:


  • In a bowl, beat the eggs with 1 tablespoon of the sugar, until fluffy.

  • Heat the milk with the remaining sugar (stirring continuously), until it comes to a boil. Lower the heat to a simmer.

  • Add the vanilla pudding pie filling powder and the olive oil. Mix thoroughly using a whisker, until it thickens enough. 

  • Finally, add the beaten eggs and whisk constantly until incorporated.

  • Let it cool down.




Using a pastry brush, brush half or the syrup on the one half of the sponge cake.  Then, spread half of the cream on top. Sandwich the second part of sponge cake on top and repeat the process. Finally, sprinkle your pie with ground almonds.

Refrigerate for one hour.