Ouzo-scented Almond Yogurt And Olive Oil Cake Recipe

How to make it

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• 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.
• Can be made 1 day ahead. Wrap in foil and store at room temperature.
• Makes two (8-inch) loaves.
• From: Bon Appétit - Aglaia Kremezi