Filled Yogurt Cake With Lemon Ouzo Syrup

May 08, 2023May 8, 20230 1
Filled Yogurt Cake With Lemon Ouzo Syrup
in Dessert

Prep

20 min

Cook

40 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/4 cup pitted dates , chopped
1/4 cup strawberry , chopped into bits
1/2 cup pistachios , chopped
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 tablespoons unsalted butter , room temperature
3/4 cup sugar
4 large eggs , separated
1 cup Greek yogurt ( plain yogurt is fine too )
1 tablespoon lemon zest
1/4 cup unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup ouzo
1/4 cup fresh lemon juice
1/4 cup water
1 1/2 tablespoons lemon zest , grated finely

Nutrision Information

Servings Per Recipe
8-10
Calories
364
Sugar
29g
Fat
19g
This Filled Yogurt Cake With Lemon Ouzo Syrup is a light, moist, and flavorful cake that is perfect for special occasions or everyday desserts. It is made with simple and nutritious ingredients, such as Greek yogurt, pistachios, and dates, and topped with a tangy and sweet lemon ouzo syrup. The cake has a delicate crumb and is filled with bits of chopped strawberries, dates, and pistachios for a deliciously crunchy texture. The lemon ouzo syrup is poured over the warm cake after it is baked, giving it a slight crunch on the outside and a moist and tender inside. This cake is easy to make and is sure to impress your friends and family.

Instructions

1.Preheat oven to 325°F. Grease an 8-inch round cake pan with butter and dust it with flour.
2.In a medium bowl, mix together the chopped dates, strawberries, pistachios, sugar, cinnamon, and nutmeg. Set aside.
3.In a large bowl, cream together the butter and sugar until pale and fluffy. Using a hand-held mixer works best.
4.Add the egg yolks one at a time, beating well after each addition.
5.Add the yogurt and lemon zest, and whisk until well combined.
6.In a small bowl, sift together the flour, baking powder, and salt.
7.Gradually add the flour mixture to the butter mixture, and whisk until smooth.
8.Beat the egg whites in a clean mixing bowl until stiff peaks form.
9.Gently fold the egg whites into the cake batter using a spatula until combined.
10.Pour half of the cake batter into the prepared cake pan.
11.Sprinkle the fruit and nut mixture on top of the batter, spreading it evenly.
12.Pour the rest of the cake batter into the pan to cover the fruit and nut mixture.
13.Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
14.While the cake is baking, make the lemon ouzo syrup. In a small saucepan, combine the sugar, ouzo, lemon juice, water, and lemon zest. Bring the mixture to a boil, stirring constantly until the sugar dissolves. Reduce the heat and let it simmer for 10-12 minutes, or until the mixture thickens.
15.When the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.
16.Carefully remove the cake from the pan and transfer it to a wire rack.
17.While the cake is still warm, pierce it all over with a skewer, then pour the lemon ouzo syrup over the cake.
18.Let the cake cool completely, then serve with a dollop of whipped cream, if desired.

PROS

This cake is not overly sweet and has a nice balance of flavors, with crunchy bits of fruit and nuts throughout.
The lemon ouzo syrup adds a tangy and sweet finish.

It can be served as a dessert or for breakfast with a cup of coffee or tea.

CONS

This cake contains sugar and butter, and is a calorie-dense dessert.
It should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Greek yogurt is a good source of protein, calcium, and beneficial probiotics. It can aid in digestion and support a healthy gut microbiome. Pistachios are high in healthy fats, fiber, and antioxidants, and can help lower cholesterol and decrease inflammation. Dates are a good source of fiber, vitamins, and minerals, and may have beneficial effects on blood sugar control.

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