Recipes

Ouzo-Scented Almond, Yogurt, and Olive Oil Cake

1 Mins read
0
12
0
Share
Scroll to recipe
Share
Ouzo-Scented Almond, Yogurt, and Olive Oil Cake

Ouzo-Scented Almond, Yogurt, and Olive Oil Cake

amanda

Equipment

  • - Stand mixer with paddle attachment

  • - Oven

  • - Nonstick Cake Pan

  • - Digital Scale

  • - Mixing Bowls (multiple sizes)

  • - Almond Flour Bag or Almond Meal

  • - Gold Leaf Adhesive

  • - Measuring Cups and Spoons Set

Ingredients

  • 2 cups whole almonds, divided

  • 3/4 cup ouzo (unsweetened anise liqueur) or Pernod

  • 3 1/2 cups unbleached all purpose flour

  • 3 whole star anise,* finely ground in spice mill or in mortar with pestle (about 1 3/4 teaspoons ground)

  • 1 tablespoon baking powder

  • 1/2 teaspoon fine sea salt

  • 4 large eggs, separated

  • 1 1/2 cups plus 2 tablespoons sugar

  • 1 cup extra-light olive oil or 1/2 cup regular olive oil mixed with 1/2 cup sunflower oil

  • 1 cup plus 2 tablespoons plain whole-milk yogurt

  • *Available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

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).
4

Instruction 4

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.
5

Instruction 5

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.
0
12
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *