Prep 15 mins
Cook 1 hr 15 mins
This rich, delicious Greek cake contains ouzo. Ouzo, which is flavored with anise, is for some an acquired taste, so if you don't like it you may not like the cake. Can be baked in a sheet cake pan or a bundt pan. WARNING: After getting 2 bad reviews at once, I checked the recipe for errors. Unfortunately, this has been transcribed twice from the original recipe card (which I no longer have): first, to my private recipe collection in MS Word and then from that to Recipezaar. Going from Word to Zaar, I had miscopied the 1/2 oz ouzo in the syrup as 1/2 cup by mistake, which has been corrected. But I also seem to have miscopied the number of eggs from the card to the computer & will have experiment to find the correct number. You probably should not try this until that correction is made.
- 1 cup butter
- 1 cup sugar
- 8 eggs, separated
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 cup milk
- 2 tablespoons ouzo
- 1 teaspoon vanilla
- 1 cup flaked coconut
- 3 1⁄2 cups water
- 1⁄2 ounce ouzo
- 3 cups sugar
- 1 teaspoon lemon juice
- Grease and flour a 15 x 10 x 2-inch sheet cake pan or 10-inch bundt pan.
- In large bowl, cream together the butter and sugar with an electric mixer on high speed.
- Beat in egg yolks.
- Combine dry ingredients (flour through baking soda).
- Combine wet ingredients (milk through vanilla).
- On low speed alternately add dry and wet ingredients to batter.
- Stir in coconut.
- In a separate bowl, beat egg whites until stiff but not dry and gently fold into batter just until mixed.
- Pour into pan.
- Bake at 350° 1-1¼ hours until toothpick inserted comes out clean.
- Start cake cooling and make syrup:.
- Combine water through 3 cups sugar in a saucepan, bring to a boil—stirring until sugar dissolves—and let boil 5 minutes.
- Remove syrup from heat and stir in lemon juice.
- Pour syrup over cake and let cool completely.
I can't really say I was happy with this cake. First of all, it overflowed my 10" bundt pan. The cake tasted far too 'eggy' - I think the eggs could successfully be cut back to 5. When I was making the syrup I felt it was too much, but I do like to follow an unknown recipe through, the first time round to give the benefit of the doubt. Unfortunately, it was FAR too much syrup and the cake ended up soggy. Lastly, the amount of ouzo in the syrup was excessive. While the house smelled pleasantly of it, it was overpowering in the actual cake and left an alcoholic burn in the throat (and I had boiled the syrup for atleast 10 minutes!). Sorry.
I was disappointed in this recipe although it smelled wonderful baking. The cake batter ran over the sides of the sheet pan I used. I also thought the ouzo in the syrup was overwhelming in flavor. I had nearly half of the syrup leftover. I chose not to pour all of it onto the cake in fear of it being too soggy. I chose to prepare this recipe after it was featured as a 'recipe for May' in the Greek Cooking Forum. I do like trying new recipes and am looking forward to more of yours eebrag. I have been successful with many in the past.