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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F. | 2. Grease and flour a 10 inch springform pan. | 3. Combine all ingredients for the filling and set aside. | 4. For the cake, combine your butter and sugar in a bowl with your mixer until thick and creamy. | 5. Beat in the egg yolks one at a time. | 6. Next mix in your yogurt and zest. | 7. In a medium bowl, combine flour, baking powder and salt, then sift the flour mixture into the yogurt mixture and beat well. | 8. In another bowl, beat egg whites until stiff peaks form. | 9. Whisk half of your whites into the batter, and then fold in the other half. | 10. Pour half of the cake batter into the prepared springform pan making sure the batter is completely flat and even. | 11. Next sprinkle the filling evenly over the batter. | 12. Then pour the remaining batter over the filling. | 13. Bake your cake in your preheated oven for approximately 45 minutes until it starts to pull away from the pan. | 14. When it is done, take the cake out and the pan on a wire rack to cool. | 15. To prepare the sauce, place all ingredients in a saucepan. | 16. Turn burner to high heat and bring mixture to a boil. | 17. Once it comes to a boil, reduce your heat and simmer until it has become thicker, approximately 10 minutes. | 18. Allow mixture to cool. | 19. When the pan is enough to handle, invert the cake pan over a plate larger than the pan (use whatever plate you wish to display the cake on), and open your springform pan to unmold the cake. | 20. If it doesn't come right out, you can use a knife or something to go along the edges to release the cake. | 21. With a spoon, drizzle about a third of your syrup evenly over the cake and allow it to soak in for approximately 10 minutes or so. | 22. Repeat by spooning the next third of the syrup over evenly, and sit another 10 minutes. | 23. Finally, spoon the last third over the cake evenly, cover and allow the cake to sit for at least 1 hour before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
date	1/4	cup	pitted chopped	103.635	27.5735	0.9004	0.1433
strawberry	1/4	cup	chopped	12.16	2.9184	0.2546	0.114
pistachio	1/2	cup	chopped	344.4	16.7096	12.3984	27.8718
sugar	1	tablespoon		604.485	151.197	0.0	0.0
cinnamon	1/2	teaspoon	ground	-	-	-	-
nutmeg	1/4	teaspoon	ground	2.8875	0.2711	0.0321	0.1997
butter	8	tablespoons	unsalted	684.0	31.428	21.372	57.6
sugar	3/4	cup		604.485	151.197	0.0	0.0
egg	4		separated	286.0	1.44	25.12	19.02
greek yogurt	1	cup		-	-	-	-
lemon zest	1	tablespoon		-	-	-	-
purpose flour	1/4	cup	unbleached	-	-	-	-
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
sugar	1	cup		604.485	151.197	0.0	0.0
ouzo	1/2	cup		-	-	-	-
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
water	1/4	cup		0.0	0.0	0.0	0.0
lemon zest	1 1/2	tablespoons	grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.