Greek Tsoureki-Favored Cake

Print the recipe here: https://www.dimitrasdishes.com/tsoureki-flavored-cake/

Buy Mastic (Mastiha) Gum here: https://amzn.to/3GqMsZB
Buy Mahlepi here: https://amzn.to/3ZPqW7I

Ingredients
The Wet Ingredients:

3/4 pound (340g) unsalted butter, soft and at room temp.
2 cups confectioner’s sugar
1 teaspoon pure vanilla extract
1/2 cup milk or orange juice
5 large eggs at room temperature
1/2 cup plain yogurt at room temperature
The Dry Ingredients:

2 cups (250g) all-purpose flour
1 cup (100g) almond flour
2 teaspoons baking powder
1/2 teaspoon baking soda
zest of an orange
2 teaspoons (7-8g) ground mahlepi
1 teaspoon ground mastiha
For the Icing:

8 oz (226g) cream cheese at room temperature
3-4 tablespoons milk or orange juice
1 cup confectioner’s sugar
Instructions
Preheat the oven to 350 °F, 180 °C.

Grease a (12-cup) bundt pan with melted butter or with pan spray. Alternatively grease the inside of a 10-inch cake pan and line with parchment paper.

Add the mastiha and a teaspoon of granulated sugar to a mortar. Grind the mastiha and set aside.

Pulse the mahlepi seeds in a food processor until finely ground.

In the bowl of a stand mixer that has been fitted with the whisk attachment, beat the butter, sugar, vanilla, and almond extract on low speed until combined. Increase the speed to high and beat until thick, pale, and fluffy. About 3 minutes.

Beat the eggs into the butter mixture one at a time until fluffy. Scrape down the sides of the bowl and beat until smooth.

Add the yogurt and beat on high speed until incorporated.

Combine the flour, almond meal, salt, baking powder, mastiha, mahlepi, and, orange zest.. Whisk together until combined.

Add the flour mixture to the mixer in a few batches until just incorporated.

Transfer the batter into the prepared cake pan.

Bake in the center rack of the preheated oven for 45-55 minutes. It is ready when a toothpick inserted into the center of the cake comes out clean or with some crumbs attached.

Run a knife around the edges of the cake to release it from the pan and set it aside to cool completely.

Invert the cake onto a cake platter and remove the parchment paper. Flip the cake back around and dust with lots of confectioner’s sugar.

Make the Cream cheese icing: Beat together all of the icing ingredients until smooth. Transfer the icing to a piping bag that has been fitted with a large open star tip attachment. Decorate the cake with the icing and serve. (see video)

Serve with tea or coffee. Enjoy!

Notes
The ground mastiha can be eliminated from the recipe or substituted with 1/2 teaspoon of ground cardamom.

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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