Ingredients for Ouzo Keik Cake
- Lemon Cake Mix
- Lemon Pudding Mix
- ½ cup chopped walnuts
- 4 large eggs
- ¼ cup water (for syrup)
- ½ cup vegetable oil
- 2 tablespoons ouzo (plus 1 tablespoon for syrup)
- Sugar
- 2 cinnamon sticks
- Whole Cloves
- ½ cup honey
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How to Make Ouzo Keik Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan.
- Evenly sprinkle ½ cup chopped walnuts over the bottom of the prepared pan.
- In a large bowl, combine: 1 box (15.25 oz) yellow cake mix, 1 package (3.4 oz) instant vanilla pudding mix, 4 large eggs, 1 cup water, ½ cup vegetable oil, and 2 tablespoons ouzo. Mix until just combined.
- Pour batter over the walnuts in the prepared pan.
- Bake for 60-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 30 minutes.
- Invert the cake onto a serving plate.
- **Prepare the Honey Syrup:** In a small saucepan, combine ½ cup honey, ¼ cup water, 2 cinnamon sticks, and 4 whole cloves.
- Bring to a boil over medium heat, then reduce heat to low and simmer for 10 minutes.
- Remove from heat and let cool for 30 minutes without stirring. The syrup will thicken as it cools.
- Remove cinnamon sticks and cloves.
- Stir in 1 tablespoon of ouzo into the cooled honey syrup.
- Prick the cooled cake several times with a skewer and pour the honey syrup evenly over the top. Let the syrup soak in for at least 15 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
351g
Fat
22g
Carbs
41g
