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Mix the almond and breadcrumbs in a bowl and set aside.
In a bowl, beat the yolks with sugar and vanilla for a few minutes until they turn white.
Dissolve the baking powder in the liqueur and add them to the mixture.
With a clean mixer and in a clean bowl, beat the egg whites, with a pinch of salt, into a meringue.
Alternately pour in the beaten yolks, the meringue, the breadcrumbs and the almonds. Finally, add the rest of the meringue and fold the mixture.
Put it in a buttered 30 cm pan.
Bake in a well preheated oven at 170°C on the resistances, for about 1 hour, on the lower rack.
Prepare the syrup by boiling the ingredients for 5 minutes.
Let it become lukewarm.
Syrup the hot dessert by slowly pouring the warm syrup over it.
Let cool completely and then cut.
The ingredients for traditional Kefalonia almond pie are measured with “koulouma” spoons, i.e. full spoons.
