Ouzo-Scented Almond, Yogurt, and Olive Oil Cake

Name: Ouzo-Scented Almond, Yogurt, and Olive Oil Cake
Yield: Makes two 8-inch loaves Servings
Ingredients: 2 cups whole almonds, divided; 3/4 cup ouzo (unsweetened anise liqueur) or Pernod; 3 1/2 cups unbleached all purpose flour; 3 whole star anise, finely ground in spice mill or in mortar with pestle (about 1 3/4 teaspoons ground); 1 tablespoon baking powder; 1/2 teaspoon fine sea salt; 4 large eggs, separated; 1 1/2 cups plus 2 tablespoons sugar; 1 cup extra-light olive oil or 1/2 cup regular olive oil mized with 1/2 cup sunflower oil; 1 cup plus 2 tablespoons plain whole-milk yogurt

By Aglaia KremeziPhotography by Noel Barnhurst

April 30, 2007

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Recipe notes