Greek Yoghurt Cake

Total Time: 1 hr 40 mins Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ingredients

• 1/2 lb butter, room temperature
• 1 1/2 cups sugar
• 6 egg yolks
• 1 teaspoon grated lemon, zest of
• 1/2 teaspoon lemon extract
• 1 tablespoon vanilla extract
• 1 1/2 fluid ounces brandy
• 1 cup greek yogurt (if this is unavailable, use sour cream)
• 2 1/2 cups flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 pinch salt
• 6 egg whites
• 1 cup chopped toasted almond
• 2 cups sugar
• 3 cups water
• 1/2 cup honey
• 1 lemon, zest of (in one long piece)
• 2 tablespoons lemon juice (from a real lemon, please)

Recipe

• 1 boil all of syrup ingredients together first to make syrup (10 minutes- remove zest).
• 2 it must be cool before being poured onto hot cake.
• 3 beat butter with 1 1/2 cups sugar till creamy and light-coloured (about 5 minutes).
• 4 add yolks, peel, extract and brandy and beat until pale and thick.
• 5 sift dry ingredients and add alternately to the creamed mixture with the yoghurt.
• 6 beat whites until stiff and glossy.
• 7 fold into batter mixture along with almonds.
• 8 pour into a buttered 13 x 9 x 2" baking dish and bake at 350f for 60-70 minutes or until done.
• 9 check cake after about 25 minutes of baking. if the colour is already dark enough (as is the case for me), cover with a piece of aluminum foil and continue baking.
• 10 pour cooled syrup over hot cake and allow cake to cool completely.
• 11 cut into diamond-shaped pieces and serve.