Ouzo Scented Almond Yogurt And Olive Oil Cake Recipes

Steps:

• 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. DO AHEAD Can be made 1 day ahead. Wrap in foil and store at room temperature.

Steps:

• Make the cake: Preheat the oven to 325 degrees F. Brush a 10- to 12-cup Bundt pan with olive oil; dust with flour and tap out the excess. Whisk the all-purpose flour, almond flour, baking powder and salt in a medium bowl; set aside.
• Combine the granulated sugar and eggs in a large bowl; beat with a mixer on medium-high speed until thick and pale yellow, about 3 minutes. Reduce the mixer speed to medium and slowly beat in the olive oil until the batter is smooth. Beat in the vanilla and almond extracts. Reduce the mixer speed to low; beat in the flour mixture in two additions, alternating with the almond milk, until just combined.
• Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the middle comes out with a few moist crumbs, 50 to 60 minutes. Transfer to a rack and let cool 15 minutes in the pan. Loosen with an offset spatula, then invert onto the rack to cool completely.
• Make the glaze: Whisk the confectioners' sugar and 2 tablespoons milk in a bowl until smooth; stir in the remaining 1 tablespoon milk if the glaze is too thick. Spoon the glaze over the cake, letting it drip down the sides. Sprinkle with pomegranate seeds and chopped almonds. Let the glaze set, about 20 minutes.

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line an 18 muffin cup pan with paper liners. Set aside.
• Using a hand mixer on medium speed, in a medium bowl, beat the sugar and eggs together until pale and thick, about 2 minutes. Beat in the orange juice, olive oil, yogurt, vanilla extract, almond extract, and orange zest.
• In a separate bowl, whisk together the flours, baking powder, and salt.
• In batches, stir the dry ingredients into the wet ingredients until just blended. Stir in the almonds. Fill the cups with batter, 1/3 of the way full. Bake until golden on top and a tester inserted into the center of the muffins comes out with moist crumbs attached, about 20 minutes. Place on a wire rack and cool for 20 minutes. Dust with powdered sugar and serve.

Steps:

• Preheat oven to 350°F.
• Grease and flour a 10 inch springform pan.
• Combine all ingredients for the filling and set aside.
• For the cake, combine your butter and sugar in a bowl with your mixer until thick and creamy.
• Beat in the egg yolks one at a time.
• Next mix in your yogurt and zest.
• In a medium bowl, combine flour, baking powder and salt, then sift the flour mixture into the yogurt mixture and beat well.
• In another bowl, beat egg whites until stiff peaks form.
• Whisk half of your whites into the batter, and then fold in the other half.
• Pour half of the cake batter into the prepared springform pan making sure the batter is completely flat and even.
• Next sprinkle the filling evenly over the batter.
• Then pour the remaining batter over the filling.
• Bake your cake in your preheated oven for approximately 45 minutes until it starts to pull away from the pan.
• When it is done, take the cake out and the pan on a wire rack to cool.
• To prepare the sauce, place all ingredients in a saucepan.
• Turn burner to high heat and bring mixture to a boil.
• Once it comes to a boil, reduce your heat and simmer until it has become thicker, approximately 10 minutes.
• Allow mixture to cool.
• When the pan is enough to handle, invert the cake pan over a plate larger than the pan (use whatever plate you wish to display the cake on), and open your springform pan to unmold the cake.
• If it doesn't come right out, you can use a knife or something to go along the edges to release the cake.
• With a spoon, drizzle about a third of your syrup evenly over the cake and allow it to soak in for approximately 10 minutes or so.
• Repeat by spooning the next third of the syrup over evenly, and sit another 10 minutes.
• Finally, spoon the last third over the cake evenly, cover and allow the cake to sit for at least 1 hour before serving.

Steps:

• Melt the butter in a small pan. Remove from the heat and leave to cool slightly. Meanwhile, butter a 23cm springform cake tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4.
• Put the 200g caster sugar, flour and ground almonds in a large bowl and mix well. Whisk the eggs and 75g yogurt into the cooled melted butter, then pour this into the bowl with the dry ingredients. Zest the lemon and orange over the bowl. Stir with a spatula until there are no streaks of flour, then scrape into the tin and bake on the middle shelf of the oven for 40 mins.
• Cut a few slices each from the zested lemon and orange, then squeeze the juice from what's left of each into a saucepan (you'll need about 6 tbsp total). Add the 2 tbsp caster sugar and the fruit slices to the pan. Bring to the boil and cook for 5-10 mins, or until the juice has reduced to a thin syrup and the fruit slices have softened. Leave to cool. Remove the fruit slices to a sheet of baking parchment and leave to dry.
• Insert a skewer into the middle of the cake - it should come out dry, with no wet cake mix clinging to it. If it's not ready, bake for 5-10 mins more and check again. Leave to cool in the tin for 5 mins, then spoon over the citrus syrup. Leave to cool for 10 mins more, then remove from the tin. To freeze, first leave to cool completely, then wrap the cake well. Will keep frozen for up to three months.
• Mix the 2 tbsp yogurt with the icing sugar to make a thick icing. Spoon this onto the centre of the cake and use the back of a spoon to ease it to the edge (it should drip over the side). Scatter over the flaked almonds and decorate with the fruit slices. Serve warm, or leave to cool completely. Will keep in an airtight tin for up to five days.

Steps:

• Preheat oven to 350*F. Grease a 9-inch springform pan with non-stick cooking spray. Line the bottom with a circle of parchment paper and grease with the non-stick spray.
• In the bowl of a stand mixer fitted with a wire whisk attachment, whip the egg yolks with 1/2 cup of the sugar until pale and thick.
• Combine the olive oil and lemon juice and with the mixer running on low, slowly add it to the yolk mixture. It may look slightly curdled. Add the flour and lemon zest and gently fold into the yolk-olive oil mixture with a spatula.
• Transfer mixture to a separate bowl and set aside. Clean the stand mixer bowl and whisk attachment.
• In the bowl of the stand mixer fitted with the wire whisk attachment, whip the egg whites until foamy, then slowly add 1/4 cup of the sugar and continue to beat to soft peaks.
• Gently fold into the olive oil mixture, just barely until incorporated. Do not overmix.
• Spread into the prepared pan and sprinkle with the remaining 2 tablespoons of sugar.
• Bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Let cool for 10 minutes, then remove the sides of the springform pan and cool completely.
• Dust with powdered sugar and serve with whipped cream and fresh berries, or as desired.