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| YAOURTOPITA II - Yogurt Nut Cake |
| Yields: 25-30 servings |
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| Ingredients: Cake |
1 C butter, softened
1 1/4 C sugar
6 eggs, well beaten
2 C flour
1 tsp cinnamon
1 tsp cloves
1 C yogurt
2 tsp baking soda
1 jigger whiskey
1 C almonds, finely chopped
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| Ingredients: syrup |
2 C sugar
3 C water
1 stick cinnamon
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| Method: cake |
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Beat butter and sugar together for 10 minutes. Add well beaten eggs, beat 5 minutes longer.
Sift flour and spices together. Add to butter mixture gradually. Add yogurt, blend well.
Dissolve baking soda in whiskey and add to mixture. Add almonds.
Pour into greased pan and bake in 350 degree oven for 45 minutes or until toothpick comes out clean.
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| method: syrup
Combine syrup ingredients in saucepan, stir to dissolve sugar; bring to a boil; simmer (do not stir) for 10 minutes.
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| To finish |
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When cake is completely cooled, cut into diamond or square shaped pieces and pour hot syrup over cake (while in pan) very slowly. Allow to set, undisturbed, at least 1 hour or until syrup is absorbed. |
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