OUZO-SCENTED ALMOND, YOGURT, AND OLIVE OIL CAKE
Provided by Aglaia Kremezi
Categories Food Processor Mixer Egg Nut Dessert Bake Quick & Easy Yogurt Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes two (8-inch) loaves
Number Of Ingredients 11
Steps:
- Position rack in center of oven and preheat to 375°F. Brush two 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pans with olive oil. Line pan bottoms with parchment paper; brush parchment with olive oil. Spread 1 1/2 cups almonds on rimmed baking sheet; toast in oven 10 minutes. Cool. Transfer to processor and coarsely grind (some small almond pieces should remain); set aside. Finely chop 1/2 cup untoasted almonds in processor. Boil ouzo in small saucepan until reduced to 1/2 cup, about 2 minutes. Cool.
- Sprinkle 1 1/2 tablespoons finely chopped untoasted almonds over bottom of each pan. Whisk flour, ground star anise, baking powder, sea salt, and ground toasted almonds in large bowl.
- Using electric mixer, beat egg yolks and 1 1/2 cups sugar in medium bowl until well blended (mixture will look grainy at first). Add 1 cup light olive oil; beat 1 minute. Add ouzo and yogurt and beat until well blended, about 30 seconds. Gradually add flour mixture to yolk mixture, beating just until incorporated (batter will be thick).
- Using dry clean beaters, beat egg whites in large bowl until stiff but not dry. Fold 1/3 of whites into batter to lighten. Fold in remaining whites in 2 additions. Divide batter between prepared pans (about 3 1/2 cups for each). Sprinkle each with remaining finely chopped untoasted almonds, dividing equally. Sprinkle each with 1 tablespoon sugar.
- Bake cakes until golden brown and tester inserted into centers comes out clean, about 1 hour 5 minutes. Cool cakes in pans on rack 15 minutes. Turn cakes out onto rack and cool completely. DO AHEAD Can be made 1 day ahead. Wrap in foil and store at room temperature.
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Gran Kaka
[email protected]I can't wait to try this cake with different flavor combinations. I think it would be great with lemon and poppy seeds or chocolate and hazelnuts.
Samikhan Khan
[email protected]This cake is a great way to use up leftover yogurt and olive oil.
Calvin Washington
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was moist and flavorful, with a beautiful golden crust.
David Smith
[email protected]This is one of the best cakes I've ever had. The flavors are perfectly balanced and the texture is divine.
Fortune Moila
[email protected]This cake is perfect for a summer party. It's light and airy, and the orange and olive oil flavors are refreshing.
calroo2010
[email protected]I'm not usually a fan of almond desserts, but this cake changed my mind. It's light and refreshing, with a subtle almond flavor.
Bmp You
[email protected]This cake is a winner! It's moist, flavorful, and easy to make.
Zahid Tony
[email protected]I made this cake for a party and it was a huge hit. Everyone loved the unique flavor and the beautiful presentation.
Muraina Quadri
[email protected]I would definitely recommend this cake to anyone who loves unique and flavorful desserts.
SH Sajjat
[email protected]The cake was easy to make and the instructions were clear.
Hajara Aktar
[email protected]I love the moist and dense texture of this cake. It's perfect for a special occasion or as a simple dessert.
Tanesha Taylor
[email protected]This cake is a delightful blend of sweet and savory flavors. The combination of orange, almond, and olive oil creates a unique and unforgettable taste.