Orange Yogurt Cake With Honey Syrup

[Paul’s] thrice-repeated prayer for the removal of the ailment was answered, not by his deliverance from it, but by his receiving the necessary grace to bear it – not simply to live with it but to be thankful for it. If his ministry was so effective despite this physical weakness, then the transcendent power was manifestly God’s, not his own. Infirmities like this were welcomed, together with the other hardships…if they were the condition on which the power of the risen Christ operated through him. They constantly reminded him not so much of his own inadequacy as of the total adequacy of Christ, in whom, when he was personally most weak, he knew himself to be most strong.

F.F. Bruce

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Cakes & fro, Desserts, Sauces & gr, Vegetarian	12	Servings

INGREDIENTS

3	c	FarinaÂ®, uncooked
1/2	c	Unbleached flour
2	t	Baking powder
1	t	Baking soda
1 1/2	c	Honey
2	c	Nonfat yogurt
1/2	c	Blanched almonds, coarsely
		chopped
4	T	Frozen orange juice
		concentrate
1	T	Fresh orange zest
1 1/2	c	Orange juice

INSTRUCTIONS

Preheat oven to 350F. Sift together farina, flour, baking powder and
soda.  Stir yogurt, almonds, orange juice concentrate, orange zest and
1 1/2  cups honey into dry ingredients.  Pour batter into a
well-greased 9" x 13" baking pan. Bake until top is  golden brown
(about 45 minutes).  To make the syrup, bring 1 1/2 cups honey and 1
1/2 cups orange juice  to a boil in a saucepan. Reduce heat and simmer
for 5 minutes. Remove  and discard any froth that may form on the
syrup's surface.  Pour syrup over finished cake. Poke cake gently with
t toothpick to  help cake absorb syrup. Serve when cake is cook and
syrup has been  absorbed.  From Ellen C. <ellen@elekta.com>  Per
serving: 519 Calories; 4g Fat (6% calories from fat); 9g Protein;  118g
Carbohydrate; 1mg Cholesterol; 200mg Sodium Food Exchanges: 2 1/2
Starch/Bread; 1/2 Fruit; 1/2 Fat; 4 1/2 Other Carbohydrates  NOTES :
Total CFF = 6%  Recipe by: Aphrodite Polemis (Recipe cards)  Posted to
EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on  Jun 30, 1999,
converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 267 Calories From Fat: 30 Total Fat: 3.6g Cholesterol: 1.2mg Sodium: 273.2mg Potassium: 422.2mg Carbohydrates: 58g Fiber: 2.4g Sugar: 48.8g Protein: 4.7g