Ouzo-Scented Almond, Yogurt, and Olive Oil Cake

Ouzo-Scented Almond, Yogurt, and Olive Oil Cake
Photo by Noel Barnhurst

Ingredients

  • ½ teaspoon fine sea salt
  • 1 cup extra-light olive oil or 1/2 cup regular olive oil
  • ½ cup sunflower oil
  • 4 large eggs
  • 2 cups whole almonds
  • 18 tablespoons plain whole-milk yogurt
  • 3 ½ cups unbleached all purpose flour
  • + 4 more ingredients
    • 26 tablespoons sugar
    • 1 tablespoon baking powder
    • ¾ cup ouzo (unsweetened anise liqueur) or Pernod
    • 3 whole star anise

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...

View full recipe at Epicurious

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