| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes, Yogurt |
16 |
Servings |
INGREDIENTS
| 1 |
c |
Unsalted butter, at room temperature |
| 1 |
c |
Sugar |
| 4 |
|
Eggs, separated |
| 2 |
tb |
Vanilla |
|
|
Flour |
| 4 |
ts |
Baking soda |
| 1 1/2 |
c |
Plain yogurt |
| 1/2 |
c |
Blanched almonds, chopped |
|
ds |
Salt |
| 1/4 |
c |
Whole blenched almonds |
|
|
Butter |
|
|
Cinnamon Syrup OR |
|
|
Powdered sugar |
INSTRUCTIONS
Beat butter and sugar in large bowl of mixer until light and creamy.
Add egg yolks one at a time and beat in. Add vanilla.
Combine 4 cups flour, baking powder and baking soda. Add flour
mixture and yogurt slowly to butter mixture while stirring, not
beating. Add chopped almonds.
Beat egg whites in separate bowl with salt until thick meringue forms.
Fold into batter. Butter 13x9" baking pan. Dust with flour. Turn
batter into pan. Bake at 350'F. 45 minutes, or until top is golden
brown. Serve at room temperature. Just before serving, spoon Cinnamon
Syrup over entire cake until absorbed. Or omit syrup and sprinkle
with powdered sugar. Makes 16 servings.
Each serving, with Cinnamon Syrup, contains about 371 calories; 155
milligrams sodium; 84 milligrams cholesterol; 16 grams fat; 50 grams
carbohydrates; 7 grams protein; 0.23 gram fiber.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
A Message from our Provider:
“There is hope. There is Jesus”