Looking for something a little different to make? Try my orange ouzo and pistachio cake recipe. The ouzo gives it flavour and the icing is out of this world!
I remember visiting an aunt's place over Easter when I was a younger lad. Now that in itself is nothing spectacular. Greeks and Easter mean a myriad of visits to friends and family, copious amounts of food and big celebrations.
What I remember most about this visit was the distinct taste of my aunt's koulouria. Of course, I couldn't help myself and abruptly, blurted that her koulouria tasted "better"!
The look on my mother's face is another story, but I always remember my aunt's response.
"I always add a little ouzo to my sweets".
This little flashback was the catalyst for me to use ouzo in a few recipes I want to create.
Sleepless nights ensued and lots of research later, I went with this orange, ouzo and pistachio cake recipe.
Flavoured with orange and pistachios the ouzo lends a complementary aroma and flavour. It does not overpower at all.
I know a lot of people get scared of the whole aniseed thing. And while ouzo is considered a drink first and foremost, I'm confident in telling you that the ouzo works wonders in this recipe.
When I finished baking the cake, I thought it looked a little bare.
Being me, I couldn't help myself and finished it off with a gorgeous, thick, pourable icing. With a little extra orange, the icing added a welcome element to the cake.
And don't forget those roughly chopped pistachios on top. They provide lovely texture and crunch!
Got ouzo on the brain?
- Give your salads a lift with this ouzo salad dressing
- Finish off my prawn saganaki by adding Greece's famous liqueur
- Cure your salmon then add to your bagels for a magnificent brunch
Orange, Ouzo and Pistachio Cake Recipe
For the Cake:
- 3 eggs
- 180 g sugar, caster (superfine)
- 180 ml olive oil
- 60 ml ouzo
- 1 tablespoon orange zest
- 150 g flour, plain (all-purpose)
- 60 g pistachios, pulsed in a food processor until coarse
- 1 teaspoon baking powder
For the Icing:
- 80 g butter
- 60 ml milk
- 2 tablespoon orange juice
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 390 g icing sugar
For the Cake:
- Preheat your oven to 180 deg C and grease and line a 20cm cake tin. Set aside.
- In a stand mixer beat the eggs and sugar until pale, creamy and thick. Add the olive oil, ouzo and orange zest and whisk to combine for a few more seconds.
- Remove the bowl and fold through the plain flour, pistachio meal and baking powder. Once it's all mixed, pour into a pre-greased cake tin and cook for 40-45 mins or until a skewer inserted in the centre comes out clean.
- Allow the cake to cool completely before topping with icing.
For the Icing:
- Combine all the ingredients except the icing sugar over low-medium heat. Stir through the icing sugar and whisk for 5 mins. until thick. Pour over cake and allow to set for 10-15 mins before topping with roughly chopped pistachios and slicing. Serve with Greek coffee and ouzo.
Souvlaki For The Soul would like to acknowledge its partnership with Barbaresso Ouzo for this sponsored post. The recipe above was created, developed and photographed by Souvlaki For The Soul using Barbaresso Ouzo.