How to make
In a blender, grind the orange peels with the almond flour and 2.1 oz (60 g) of sugar. Pour the butter and the other part of the sugar to them. A delicate and ethereal buttercream will be obtained.
Add the eggs at 20 seconds intervals, by beating after each. Add the ouzo. Next up is the flour and baking powder. Stir with a wooden spoon, so that the volume does not drop.
Add the Turkish delight and the finely chopped walnuts. Mix the entire wonderful sponge cake mixture well and pour it into a greased and floured cake mold.
The Greek sponge cake is baked for about 45 minutes at 360°F (180°C), or until it's fully baked.
Leave the Greek Sponge Cake with Ouzo to cool and serve it sprinkled with powdered sugar.
