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And here it is, I say it with sorrow, here it is that men fall short so miserably. Few indeed are to be found who pray: there are many who go down on their knees, and say a form perhaps, but few who pray; few who cry out to God, few who call on the Lord, few who seek as if they wanted to find, few who knock as if they hungered and thirsted, few who wrestle, few who strive with God earnestly for an answer, few who give Him no rest, few who continue in prayer, few who pray always without ceasing and do not grow weak. Yes: few pray! It is just one of the things assumed as a matter of course, but seldom practiced; a thing which is everybody's business, but in fact hardly anybody performs.
J.C. Ryle

    • Greek Yiaourtini (Yogurt Cake with Orange Liquer)

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Eggs Greek 8 Servings

    INGREDIENTS

    1 3/4 c All purpose flour
    2 ts Baking powder
    1/4 ts Baking soda
    1 pn Salt
    1/4 lb Unsalted butter
    4 tb Unsalted butter
    1/3 c Honey
    1/4 c Granulated sugar
    2 Eggs; separated
    3 tb Fresh orange juice; strained
    2 tb Orange liqueur; (or brandy)
    1 tb Orange rind; grated
    1 c Plain yogurt
    Confectioner's sugar

    INSTRUCTIONS

    Heat oven to 350°F. Lightly butter and dust with flour a 9 inch bundt pan.
In a medium size bowl, sift together flour, baking powder, soda and salt.
Set aside.
In a large bowl and using an electric mixer set at medium to high speed,
beat the butter until light and fluffy. Add the honey and sugar and
continue beating until creamy. Add the egg yolks, one at a time, beating
well with electric mixer after each addition. Slowly add orange juice,
liqueur and rind and beat well with mixer at medium-high speed after each
addition.
Continuing with electric mixer, gradually beat flour mixture and yogurt
into the butter mixture alternating between each until well blended.
In a separate bowl, beat the egg whites with electric mixer at high speed
until stiff. Fold into batter.
Pour the batter into prepared baking pan and bake for 45 minutes to 1 hour,
or until cake is golden and springs back when pressed.
Remove pan from oven and place on a wire rack to cool for a few minutes in
pan, then turn out cake onto rack to cool. Dust with confectioners' sugar
when completely cool.
William Rice, Chicago Tribune Magazine 1/12/97
Typed and Busted by Carriej999@AOL.com 4/98
Recipe by: Diane Kochilas "The Food and Wine of Greece"
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 19,
1998

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