Glamoutsa

Glamoutsa cake! Have you ever heard about it? No? Me neither! Did you try googling it? I am joking, of course, I heard about it. In fact, let me tell you a secret – I invented it! It all started on a hot and sunny day in the oldest neighbourhood of the historical city of Athens. I am talking about Kerameikos! Precisely, in this vivid neighbourhood, where modern and ancient history was interlaced on all levels of social scale, I actually grew up! A very good friend of mine called Giannis Thermogiannis (Let me translate his name for you – John HotJohn, and this is not a nickname but a genuine Greek last name – talk about ancestors and Greek humour) came to visit us. He saw me and my wife working on a new Keto cake. We wanted to create something that resembles sponge cake but still has a unique, Mediterranean twist.

The dangers of too much baking soda!

Somehow we used just a bit too much of baking soda! We were having fun, as always and this time we really did not pay attention to the ratio of lemon juice and baking soda. We always prefer to use this natural rising agent because modern baking powders are loaded with corn starch or gluten. In fact, it’s quite difficult to find a good baking powder that doesn’t contain additives and unhealthy ingredients. I am not saying it’s impossible but really difficult. As we were talking with Thermo and having fun, the cake in the oven was rising and rising. At one point it reached the top of the oven.

Three postulates of Keto Mediterranean lifestyle

Let’s remember them quickly:

  1. Natural, healthy, fresh ingredients…
  2. Homemade, slow cooking, patience…
  3. Fun, laughter, comedy and enjoyment of life…

This third postulate is maybe the most important one! We really had a great laugh about our funny looking cake… Naturally, once we took it out of the oven the size decreased, but it still looked funny and amorph. Like some alien creation… At that point, my friend Thermogiannis shouted:

-This is such a Glamoutsa!

The meaning of Glamoutsa

It really does not exist as a word! You will not find it in any dictionary of ancient or modern Greek. I could relate it to the English slang word Humongous! it represents something big. At the same time, it represents something shapeless and uncontrollable. Something unknown and weird. Like a meteorite that falls down from the sky and all you want to do is take it at home and keep staring at it. It looks alien. Attractive but strange.

New attempt to domesticate the Glamoutsa

After Greek Goes Keto fan base was created in my social media, on Twitter, Facebook and Instagram, the story about Glamoutsa cake started spreading around. A group of my followers started requesting to reveal this recipe and finally demystify it! At first, both I and my wife were hesitating. Glamoutsa can easily go out of control and they’ll hate it. But then again, if you use the right ingredients, measure everything correctly, and treat the Glamoutsa the right way, it will turn out as a piece of art for you. Not to mention the perfection of macronutrients you’ll end up with!

Keto sponge cake – things to know

Let’s have a quick overview of the most important things you have to know before baking a classic or Glamoutsa sponge cake:

  1. Eggs have to be at room temperature
  2. Always add your source of fat to the eggs at the beginning (butter, olive or coconut oil) this will create the emulsion effect
  3. Never use more than 1 tbsp of baking soda, but add some citric acid powder to it, make your own baking powder!
  4. Bake it slowly, on a lower temperature, for an hour at least
  5. Don’t take it out of the oven immediately. Let it cool down a bit
  6. Soak it with some syrup, you’ll thank me later

Wikipedia on Gugelhupf, the shape I chose for Glanoutsa

The shape is inspired by a traditional European cake known as Gugelhupf, but Bundt cakes are not generally associated with any single recipe. The style of mold in North America was popularized in the 1950s and 1960s, after cookware manufacturer Nordic Ware trademarked the name “Bundt” and began producing Bundt pans from cast aluminum. Publicity from Pillsbury saw the cakes gain widespread popularity.

Let’s get to the Glamoutsa operation!

Give me a cake, and I will prove to you that a Keto version can look and taste even better!

Glamoutsa Cake

Course Keto Dessert
Cuisine Keto Mediterranean
Keyword Glamoutsa, Keto Cake
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 30
Author Apollonas Kapsalis

Ingredients

  • 6 medium eggs free-range
  • 2 tbsp stevia blend sweetener
  • 100 ml (1/2 cup) olive oil extra virgin
  • 220 g (1 cup) sour cream
  • 2 tsp lemon zest organic
  • 2 tsp vanilla extract organic
  • 1 tsp baking powder homemade* (see instructions)
  • 3 tbsp almond flour organic
  • 1 tbsp coconut flour organic
  • 1 tbsp psyllium powder organic
  • 1 tbsp dark cacao organic

Syrup

  • 1 whole lemon organic
  • 200 ml (1 cup) water
  • 1 stick cinnamon
  • 12 whole cloves
  • 4 tbsp stevia blend sweetener
  • 1 tsp gingerbread spice mixture* See the recipe notes for the ingredients if you cannot find this product

Decoration

  • 1 tsp powdered stevia sweetener

Instructions

  1. Beat the eggs with stevia at high speed. Add olive oil and keep beating. Now, add sour cream and beat for at least 3 minutes.

  2. Mix 1/2 tsp baking soda with 1/2 tsp citric acid powder. Alternatively, use 1 tbsp of lemon juice. Add this to the batter and keep beating. Ad 2 tsp lemon zest and vanilla extract.

  3. Mix all the dry ingredients, almond flour, coconut flour and psyllium. Add it to the batter spoon by spoon and make sure you mix it well. 

  4. Transfer 1/3 of the batter to another bowl and add 1 tbsp cacao powder. Mix well and set aside.

  5. Prepare the Bundt cake mould and pour the light colour batter all the way. Now using a spoon add dark batter. Using a long wooden stick, make circular movements so that the two mixture create twirls and interesting shapes.

  6. Bake at 160ºC (320ºF) for 50 minutes and then let it cool down in the oven.

  7. Place all the ingredients in a deep saucepan and bring it to a boil. Let it simmer for 5 minutes and set aside.

  8. When the cake is baked and cooled down a bit, take it out of the oven and slowly pour the syrup using a spoon. Let the cake "drink" the syrup slowly.

  9. When the cake "drinks" all the syrup, gently remove it from the mould and sprinkle with powdered stevia sweetener.