Lemon Ouzo Drizzle Yogurt Cake with Nutty Filling
Indulge in a delightful dessert that transforms a simple yogurt cake into an extraordinary culinary experience! This vibrant cake is filled with a luscious mixture of pitted dates, strawberries, and crunchy pistachios, creating a flavorful core that surprises with every bite. Complemented by a zesty lemon ouzo syrup that seeps into the moist layers, each slice is a burst of unique flavors and textures. Perfect for a special occasion or a sweet treat at home, this cake stays fresh for days, making it an ideal make-ahead dessert. Don't be intimidated by the steps – the process flows smoothly, and the result is absolutely rewarding!
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
pitted dates
1/4 cup (chopped)
strawberries
1/4 cup (chopped into bits)
pistachios
1/2 cup (chopped)
sugar
1 tablespoon (for filling)
ground cinnamon
1/2 teaspoon
ground nutmeg
1/4 teaspoon
unsalted butter
8 tablespoons (room temperature)
sugar
3/4 cup (for cake)
eggs
4 large (separated into yolks and whites)
Greek yogurt
1 cup (plain yogurt may be used)
lemon zest
1 tablespoon (grated)
unbleached all-purpose flour
1/4 cup
baking powder
2 teaspoons
salt
1/4 teaspoon
sugar
1 cup (for syrup)
ouzo
1/2 cup
fresh lemon juice
1/4 cup
water
1/4 cup
lemon zest
1 1/2 tablespoons (finely grated)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Grease and flour a 10-inch springform pan, ensuring an easy release after baking.
3
In a medium bowl, combine the chopped dates, chopped strawberries, chopped pistachios, 1 tablespoon of sugar, ground cinnamon, and ground nutmeg. Mix well and set aside to allow the flavors to meld.
4
In a large mixing bowl, use an electric mixer to cream together the unsalted butter and 3/4 cup of sugar until the mixture is thick and creamy.
5
Add the egg yolks one at a time, mixing well after each addition to ensure a smooth batter.
6
Stir in the Greek yogurt and lemon zest, combining until fully incorporated.
7
In another bowl, whisk together the flour, baking powder, and salt. Gradually sift the dry ingredients into the yogurt mixture, beating until the batter is smooth and well combined.
8
In a clean bowl, beat the egg whites until stiff peaks form. Gently fold half of the egg whites into the batter to lighten it, then carefully fold in the remaining egg whites until just combined.
9
Pour half of the prepared cake batter into the springform pan, smoothing it out to create an even layer.
10
Evenly sprinkle the filling mixture over the batter, ensuring coverage across the surface.
11
Top with the remaining cake batter, spreading it evenly to encase the filling.
12
Bake in the preheated oven for about 45 minutes, or until the cake begins to pull away from the sides of the pan and a toothpick inserted in the center comes out clean.
13
Remove the cake from the oven and allow it to cool in the pan set on a wire rack.
14
While the cake cools, prepare the lemon ouzo syrup by combining 1 cup of sugar, 1/2 cup of ouzo, 1/4 cup of fresh lemon juice, and 1/4 cup of water in a saucepan.
15
Bring the mixture to a boil over high heat, then reduce the heat to a simmer, cooking until the sauce thickens, about 10 minutes. Allow it to cool.
16
Once the cake has cooled enough to handle, invert the springform pan onto a serving plate.
17
If needed, use a knife to gently loosen the edges of the cake before releasing it from the pan.
18
Drizzle about a third of the lemon ouzo syrup over the cake, allowing it to soak in for approximately 10 minutes.
19
Repeat with the next third of syrup, letting it soak in for another 10 minutes.
20
Finally, drizzle the last third of syrup over the cake, covering it lightly and allowing it to sit for at least 1 hour before serving for optimal flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Lemon Ouzo Drizzle Yogurt Cake?
It is a moist yogurt-based cake filled with dates, strawberries, and pistachios, then soaked in a zesty lemon ouzo syrup.
What ingredients are in the nutty filling?
The filling consists of chopped pitted dates, chopped strawberries, chopped pistachios, sugar, ground cinnamon, and ground nutmeg.
What is the recommended oven temperature?
Preheat your oven to 350°F (175°C) for baking this cake.
What type of baking pan should I use?
A 10-inch springform pan is recommended for easy release of the cake.
How do I prepare the pan?
Grease and flour the springform pan to ensure the cake does not stick.
Can I substitute Greek yogurt?
Yes, plain yogurt may be used if Greek yogurt is not available.
How should the eggs be prepared for the batter?
The four large eggs should be separated; yolks are added to the creamed mixture, and whites are beaten to stiff peaks and folded in later.
What is the key to a light and airy batter?
Beating the egg whites until stiff peaks form and gently folding them into the batter lightens the texture.
How is the cake layered?
Pour half the batter into the pan, sprinkle the filling mixture evenly over it, and then top with the remaining batter.
How long does the cake bake?
The cake typically bakes for about 45 minutes.
How can I tell when the cake is done?
The cake is done when it begins to pull away from the sides of the pan and a toothpick inserted in the center comes out clean.
What ingredients are in the syrup?
The syrup is made from sugar, ouzo, fresh lemon juice, and water.
How do I cook the lemon ouzo syrup?
Bring the ingredients to a boil, then reduce heat and simmer for about 10 minutes until the mixture thickens.
When should I remove the cake from the pan?
Allow the cake to cool in the pan on a wire rack, then invert it onto a serving plate once it is cool enough to handle.
What is the process for drizzling the syrup?
Drizzle the syrup in three stages, allowing 10 minutes for each third to soak in before adding the next.
How long should the cake sit before serving?
For optimal flavor, let the cake sit for at least 1 hour after the final syrup drizzle.
What kind of flour is used?
The recipe calls for 1/4 cup of unbleached all-purpose flour.
How much butter is needed?
You will need 8 tablespoons of unsalted butter at room temperature.
What spices give the filling its flavor?
Ground cinnamon and ground nutmeg provide the aromatic spice profile for the filling.
Is the lemon zest used in the cake or the syrup?
Lemon zest is used in both; 1 tablespoon goes into the batter and 1.5 tablespoons go into the syrup.
How long does the cake stay fresh?
This cake stays fresh for several days, making it an excellent make-ahead dessert.
What should I do if the cake sticks to the pan?
Use a knife to gently loosen the edges of the cake before releasing the springform pan.
What is ouzo?
Ouzo is an anise-flavored Greek aperitif that adds a unique licorice-like flavor to the syrup.
How much sugar is in the cake batter?
The batter uses 3/4 cup of sugar, while an additional tablespoon is used in the filling and 1 cup is used in the syrup.
Should the syrup be hot or cool when applied?
The instructions suggest allowing the syrup to cool after simmering before drizzling it over the cake.
What kind of pistachios should I use?
The recipe calls for 1/2 cup of chopped pistachios.
How many servings does this cake provide?
While not specified, a 10-inch springform cake typically serves 10 to 12 people.
What is the texture of the finished cake?
The cake is moist due to the yogurt and syrup, with a crunchy, fruity center.
Can I use fresh lemon juice?
Yes, the recipe specifically calls for 1/4 cup of fresh lemon juice for the syrup.
Is there salt in this recipe?
Yes, 1/4 teaspoon of salt is whisked into the dry ingredients.