|Margarita's International Recipes|
I can't say that this cake is a traditional Cretan dessert, as it was made specially for the Casa dei Mezzo Music Festival. But I would imagine it's an heir of the Cretan culinary tradition. In any case, it sounded interesting (I've never made a cake with breadcrumbs before), so I made it.
It's perhaps not the wisest idea for a novice baker to convert a recipe from metric weights into cups and teaspoons - but I really didn't want to bother weighing all the ingredients (so instead I bothered doing the math - hmmm, weighing might have been quicker :-). The cake came out reasonably well. It was delicious, but the center was very moist (read undercooked), perhaps a result of cooking it in a springform pan (the original recipe did not specify what to use). It may be better if you use two 8" regular pans instead. Still, I really enjoyed it.
Adapted from a recipe at Pure Crete.com