Greek Yoghurt Cake
This is really a great cake. For some reason, I'm partial to it cold, straight out of the fridge, with a glass of ice-cold milk.
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INGREDIENTS
Nutrition- 1⁄2
- 1 1⁄2cups sugar
- 6egg yolks
- 1teaspoon grated lemon, zest of
- 1⁄2teaspoon lemon extract
- 1tablespoon vanilla extract
- 1 1⁄2fluid ounces brandy
- 1cup Greek yogurt (if this is unavailable, use sour cream)
- 2 1⁄2cups flour
- 1teaspoon baking powder
- 3⁄4teaspoon baking soda
- 1pinch salt
- 6egg whites
- 1cup chopped toasted almond
Syrup
- 2cups sugar
- 3cups water
- 1⁄2cup honey
- 1
- 2
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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.
- Cut into diamond-shaped pieces and serve.
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