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Heat your oven to 350F. Butter and flour a medium sheet
cake pan.
Mix the flour with the baking powder and set aside. Mix the
shot of Ouzo with the baking soda and vanilla and set aside.
In a separate bowl, beat the egg whites until stiff but not
dry.
In large bowl, at high speed,
cream the butter. Gradually add the sugar, mixing well and add
the egg yolks, beating until it is light and fluffy. At low
speed, add the milk, the Ouzo mixture, and the coconut. When
it is mixed together, add some flour, then some beaten egg
white, again flour and then egg white, continuing until it all
incorporated. Don't over mix it, as you want the egg whites to
keep the air that has been beaten into them.
Pour the mixture into your pan
and spread evenly. Bake for about an hour.
When it is done, set it aside
to cool and make the syrup. In a saucepan, combine all of the
ingredients for the syrup, except the lemon. Boil it for 5
minutes, then add the lemon juice. Pour the syrup over the
cake and let it all cool before serving.
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