Ouzo-Scented Almond, Yogurt, and Olive Oil Cake

Name: Ouzo-Scented Almond, Yogurt, and Olive Oil Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 4 larges eggs, separated; 237 milliliters extra-light olive oil or 1/2 cup regular olive oil mixed with 1/2 cup sunflower oil; 177 milliliters ouzo (unsweetened anise liqueur) or Pernod; 1 teaspoons fine sea salt; 237 milliliters plain whole-milk yogurt; 355 milliliters sugar; 828 milliliters unbleached all purpose flour; 473 milliliters whole almonds, divided; 3 whole star anise,* finely ground in spice mill or in mortar with pestle (about 1 3/4 teaspoons ground)

Ouzo-Scented Almond, Yogurt, and Olive Oil Cake is a vegetarian recipe with 12 servings. One serving contains 450 calories, 12g of protein, and 15g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up extra-light olive oil, unbleached all purpose flour, sea salt, and a few other things to make it today. Only a few people really liked this dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Position rack in center of oven and preheat to 375°F.

Equipment you will use

Oven

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.

Ingredients you will need

Olive Oil

Equipment you will use

Baking Paper

Loaf Pan

Spread 1 1/2 cups almonds on rimmed baking sheet; toast in oven 10 minutes. Cool.

Ingredients you will need

Almonds

Spread

Toast

Equipment you will use

Baking Sheet

Oven

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.

Ingredients you will need

Almonds

Ouzo

Equipment you will use

Sauce Pan

Sprinkle 1 1/2 tablespoons finely chopped untoasted almonds over bottom of each pan.

Ingredients you will need

Almonds

Equipment you will use

Frying Pan

Whisk flour, ground star anise, baking powder, sea salt, and ground toasted almonds in large bowl.

Ingredients you will need

Baking Powder

Star Anise

Sea Salt

Almonds

All Purpose Flour

Equipment you will use

Whisk

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).

Ingredients you will need

Egg Yolk

Sugar

Equipment you will use

Hand Mixer

Bowl

Add 1 cup light olive oil; beat 1 minute.

Ingredients you will need

Light Olive Oil

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).

Ingredients you will need

Yogurt

All Purpose Flour

Ouzo

Egg Yolk

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).

Ingredients you will need

Egg Whites

Equipment you will use

Bowl

Sprinkle each with remaining finely chopped untoasted almonds, dividing equally.

Ingredients you will need

Almonds

Sprinkle each with 1 tablespoon sugar.

Ingredients you will need

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.

Ingredients you will need

Wrap