Ouzo-Scented Almond, Yogurt, And Olive Oil Cake

Name: Ouzo-Scented Almond, Yogurt, And Olive Oil Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Position rack in center of oven and preheat to 375u00b0F. 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
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
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
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
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

1799

kcal

Calories

109

Fat

176

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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), and more.

Yes, Ouzo-Scented Almond, Yogurt, And Olive Oil Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!