Lemon Anthotyros Cake with Almonds

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This Lemon Anthotyros cake, made with semi-fat Greek anthotyros, is incredibly light, moist, and fragrant.

Cakes made with fresh cheese have a long tradition in the Mediterranean, from Italian ricotta-based desserts to Greek versions with anthotyros or Cypriot anari.

This lemon anthotyros cake is inspired by ricotta cakes but carries the unique identity of Greek gastronomy.

With semi-fat anthotyros, light olive oil, and ground almonds, it is a light yet rich cake, naturally flavoured with lemon zest and juice.

It can be served plain or topped with a simple lemon glaze.

Lemon Anthotyros Cake with Almonds: A Light and Zesty Treat

Cakes made with fresh cheese have a long culinary history across the Mediterranean, from Italy’s ricotta-based desserts to Greek variations using anthotyros.

This lemon anthotyros cake draws inspiration from Italian ricotta cakes but stands out for its distinctive Greek character and flavour.

Made with semi-fat anthotyros, mild Greek olive oil and ground almonds, it’s a light yet moist cake, naturally sweetened with lemon zest and juice.

Whether served plain or with a drizzle of lemon glaze, this is a delightful cake is perfect for any time in the year.

What Is Anthotyros and How Does It Compare to Ricotta?

Anthotyros is a traditional Greek whey cheese, which in Cyprus is called Anari, made primarily from sheep’s and goat’s milk.

It has a mild, slightly sweet flavour and a crumbly, creamy texture.

While ricotta and anthotyros share a similar origin—both being by-products of cheese-making—anthotyros is drier and firmer, especially when semi-fat and well drained.

This makes it ideal for baking, as it adds richness without excess moisture.

Why Olive Oil?

Unlike butter-based cakes, this recipe uses a mild olive oil (or vegetable oil) to keep the texture soft and moist while allowing the citrus and cheese flavours to shine through.

Olive oil also adds heart-healthy fats and gives the cake a longer shelf life.

Note: If your anthotyros is full-fat, you can omit the olive oil. In this case, you will need less flour.

A Nutty Twist

Ground almonds are blended with flour in this recipe, contributing a nutty depth and a tender crumb.

Use whole almonds with their skin for extra fibre and flavour, simply blitzed with the flour in a food processor until fine.

The Lemon Element

Lemon plays a central role in this cake, with both zest and juice used to brighten the flavour.

The cake is not particularly sweet, so if you prefer it a bit sweeter and more lemony, you can add a simple lemon glaze by mixing 100 grams icing sugar with 1½–2 tablespoons of lemon juice and pouring it over the cake once it has cooled..

What to Serve with It

The cake pairs beautifully with a Greek coffee or, during cold weather, with tea or other herbal infusions.

Tips for the Perfect Bake

• Use well-drained semi-fat anthotyros to prevent excess moisture in the batter. If using full fat anthotyros, you can skip the olive oil or other fat.
• Begin by beating the anthotyros with the sugar in a mixer, to ensure there are no lumps in the cake.
• If the batter feels too runny, add an extra tablespoon of flour at a time until it thickens slightly.
• For an extra fragrant touch, try adding a few drops of citrus essence to the batter.
• Let the cake rest in the tin for 10 minutes before turning out onto a rack, to avoid breaking.

Kopiaste and Kali Orexi,

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