This Greek almond cake is traditionally associated with Kefalonia, but its varieties are found throughout the country. The cake typically consists of ground and chopped almonds, breadcrumbs or semolina flour, eggs, and the optional addition of cognac and various spices.

Traditionally baked in round tins, this thick cake is doused in a lemon-infused sugar syrup and is usually served cut into diamond shapes. While it can be enjoyed on its own, the cake perfectly pairs with vanilla ice cream.