tablespoons lemon juice (from a real lemon, please)
NUTRITION INFO
Serving Size: 1 (330) g
Servings Per Recipe:
8
AMT. PER SERVING% DAILY VALUE
Calories: 923.1
Calories from Fat 319 g35 %
Total Fat 35.5 g54 %
Saturated Fat 16.4 g82 %
Cholesterol 185.5 mg
61 %
Sodium 437.9 mg
18 %
Total Carbohydrate
139.7 g
46 %
Dietary Fiber 3 g12 %
Sugars 106.2 g425 %
Protein 12.5 g
25 %
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DIRECTIONS
Boil all of syrup ingredients together first to make syrup (10 minutes- remove zest).
It must be cool before being poured onto hot cake.
Beat butter with 1 1/2 cups sugar till creamy and light-coloured (about 5 minutes).
Add yolks, peel, extract and brandy and beat until pale and thick.
Sift dry ingredients and add alternately to the creamed mixture with the yoghurt.
Beat whites until stiff and glossy.
Fold into batter mixture along with almonds.
Pour into a buttered 13 x 9 x 2" baking dish and bake at 350F for 60-70 minutes or until done.
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.
Pour cooled syrup over hot cake and allow cake to cool completely.