Best Ouzo Keik Cake Recipes

HOMEMADE OUZO

Homemade Ouzo image

With the Greek marinated cheese and olives on my mind I couldn't help but think of Ouzo. Ir would be great sipped with either of the above recipes. Here is my recipe for Homemade Ouzo.

Provided by Marsha Gardner

Number Of Ingredients 7

Ingredients

1/2 c water
1/8 c sugar
1/2 tsp chopped and dried angelica root
pinch fresh grated mace
3 1/2 tsp anise extract
2 c pure grain alcohol, like vodka
1 c water

Steps:

1. Make a simple syrup with water and sugar. Add angelica root and mace.
2. Allow to cool, then add alcohol, anise extract and water. Give it a good shake.
3. Age for 1 week and then strain into clean bottles. Allow an additional month for aging.

OUZO KEIK (CAKE)

Ouzo Keik (Cake) image

This is my husband's favorite cake. I've been making it for him for years and he can't resist it. I found this recipe after a trip to Greece and have made a few changes to make things easier. Enjoy!

Provided by Sorrie_Lue

Categories Dessert

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1 (18 ounce) lemon cake mix
1 (3 3/4 ounce) box lemon pudding mix
1 cup chopped walnuts
4 eggs
3/4 cup water
1/2 cup oil
1/4 cup ouzo (Sambuca will also work)
1 cup sugar
1 cup water
2 inches cinnamon sticks
2 whole cloves
1 cup honey
2 tablespoons ouzo

Steps:

Preheat oven to 325 degrees.
Grease and flour a 10 inch tube pan.
Sprinkle walnuts evenly over the bottom of the pan.
Combine cake mix, pudding mix, eggs, water, oil, and Ouzo.
Pour batter into pan, over the walnuts.
Bake for 1 hour.
Place on a rack and cool for 30 minutes.
Invert onto a serving plate.
Prick several times with a skewer and pour honey syrup over the top.
To make honey syrup:.
Combine honey, water, cinnamon sticks, and cloves in a pot.
Bring to a boil and reduce heat.
Cool for 30 minutes without stirring, or until mixture is syrupy (230 degrees on a candy thermometer.).
Remove cinnamon sticks and cloves.
Stir in honey.
Stir in Ouzo.

Nutrition Facts : Calories 804.6, Fat 33.1, SaturatedFat 4.6, Cholesterol 107, Sodium 635.5, Carbohydrate 124.7, Fiber 1.8, Sugar 88, Protein 8.3

GREEK OUZO PORK KABOBS

Greek Ouzo Pork Kabobs image

Eat dinner as the Mediterraneans do with these delightfully different kabobs. Ouzo and the tzatziki dipping sauce give you a real taste of the Greek islands. -Francine Lizotte, Surrey, British Columbia

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

1/2 cup olive oil
1/4 cup lemon juice
1/4 cup honey
2 tablespoons balsamic vinegar
1 tablespoon minced garlic
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1-1/2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup ouzo or anise liqueur
2 pounds pork tenderloin, cut into 1-1/2-inch cubes
2 large green peppers, cut into 1-1/2-inch pieces
24 cherry tomatoes
1 large sweet onion, cut into 1-1/2-inch pieces
Refrigerated tzatziki sauce, optional

Steps:

In a small bowl, whisk the first 10 ingredients until blended. Pour 1/2 cup marinade into a shallow dish; stir in ouzo. Add pork; turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain pork, discarding marinade in dish. On 12 metal or soaked wooden skewers, alternately thread pork and vegetables. Grill kabobs, uncovered, over medium heat or broil 4 in. from heat until until pork is tender and vegetables are crisp-tender 12-15 minutes, turning occasionally and basting frequently with reserved marinade during the last 5 minutes. If desired, top with additional fresh thyme and rosemary and serve with tzatziki.

Nutrition Facts : Calories 336 calories, Fat 15g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 178mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

CLAUDIA RODEN'S ORANGE AND ALMOND CAKE

Claudia Roden's Orange and Almond Cake image

Moira Hodgson rooted this classic out of Claudia Roden's terrific cookbook, "Everything Tastes Better Outdoors," and brought it to The Times in 1987: a flourless orange and almond cake that goes beautifully with blueberries or peaches, and is the perfect thing to carry along on a picnic. Extremely moist, it consists of two seeded oranges (peel and all), ground almonds, sugar and eggs - and no flour. Baked in a hot oven, it will be done in just about an hour or so, longer if the orange pulp is extremely wet. Opening the oven door to check will not harm it.

Provided by Moira Hodgson

Categories cakes, times classics, dessert

Time 3h

Yield 10 servings

Number Of Ingredients 5

Ingredients

2 large oranges
6 eggs
1/2 pound ground almonds
1/2 pound sugar
1 teaspoon baking powder

Steps:

Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges, including the peel, in a food processor.
Heat oven to 400 degrees. Beat the eggs in a food processor or large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible.
Bake for 45 minutes to 1 hour, or until a knife inserted in the center comes out clean. Cool in the pan before turning out.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 11 grams, Carbohydrate 32 grams, Fat 14 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 73 milligrams, Sugar 27 grams, TransFat 0 grams