Ouzo-scented Almond Yogurt And Olive Oil Cake Recipe

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Ouzo-scented Almond Yogurt And Olive Oil Cake
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Ingredients
11
Count
Nutrition
3274
Calories
Total time
65
Minutes
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Ingredients:

  • 3/4 cup ouzo (unsweetened anise liqueur) or pernod
  • 3 whole star anise,* finely ground in spice mill or in mortar with pestle (about 1-3/4 tsp ground)
  • 1/2 tsp fine sea salt
  • 1-1/2 cups plus 2 tbsp sugar
  • 1 cup plus 2 tbsp plain whole-milk yogurt
  • available in the spice section of some supermarkets and at specialty foods stores and asian markets.

Directions:

  1. Position rack in center of oven and preheat to 375°F.
  2. Brush two 8-1/2 x 4-1/2 x 2-1/2-inch metal loaf pans with olive oil.
  3. Line pan bottoms with parchment paper; brush parchment with olive oil.
  4. Spread 1-1/2 cups almonds on rimmed baking sheet; toast in oven 10 minutes.
  5. Cool.
  6. Transfer to processor and coarsely grind (some small almond pieces should remain); set aside.
  7. Finely chop 1/2 cup untoasted almonds in processor.
  8. Boil ouzo in small saucepan until reduced to 1/2 cup, about 2 minutes.
  9. Cool.
  10. Sprinkle 1-1/2 tablespoons finely chopped untoasted almonds over bottom of each pan.
  11. Whisk flour, ground star anise, baking powder, sea salt, and ground toasted almonds in large bowl.
  12. Using electric mixer, beat egg yolks and 1-1/2 cups sugar in medium bowl until well blended (mixture will look grainy at first).
  13. Add 1 cup light olive oil; beat 1 minute.
  14. Add ouzo and yogurt and beat until well blended, about 30 seconds.
  15. Gradually add flour mixture to yolk mixture, beating just until incorporated (batter will be thick).
  16. Using dry clean beaters, beat egg whites in large bowl until stiff but not dry.
  17. Fold 1/3 of whites into batter to lighten.
  18. Fold in remaining whites in 2 additions.
  19. Divide batter between prepared pans (about 3 1/2 cups for each).
  20. Sprinkle each with remaining finely chopped untoasted almonds, dividing equally.
  21. Sprinkle each with 1 tablespoon sugar.
  22. Bake cakes until golden brown and tester inserted into centers comes out clean, about 1 hour 5 minutes.
  23. Cool cakes in pans on rack 15 minutes.
  24. Turn cakes out onto rack and cool completely.
  25. Can be made 1 day ahead. Wrap in foil and store at room temperature.
  26. Makes two (8-inch) loaves.
  27. From: Bon Appétit - Aglaia Kremezi
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3273.87 Kcal (13707 kJ)
Calories from fat 1808.49 Kcal
% Daily Value*
Total Fat 200.94g 309%
Cholesterol 373.18mg 124%
Sodium 923.55mg 38%
Potassium 2488.58mg 53%
Total Carbs 316.72g 106%
Sugars 113.2g 453%
Dietary Fiber 22.4g 90%
Protein 70.06g 140%
Iron 17.9mg 99%
Calcium 861.5mg 86%
Amount Per 100 g
Calories 412.87 Kcal (1729 kJ)
Calories from fat 228.07 Kcal
% Daily Value*
Total Fat 25.34g 309%
Cholesterol 47.06mg 124%
Sodium 116.47mg 38%
Potassium 313.83mg 53%
Total Carbs 39.94g 106%
Sugars 14.27g 453%
Dietary Fiber 2.82g 90%
Protein 8.83g 140%
Iron 2.3mg 99%
Calcium 108.6mg 86%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 81.4
    Points
  • 91
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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