Ingredients Jump to Instructions ↓

  1. 1 cup 198g / 7oz Unsalted butter - at room temp

  2. 1 cup 198g / 7oz Sugar

  3. 4 Eggs - separated

  4. 2 tablespoons 30ml Vanilla

  5. Flour

  6. 4 teaspoons 20ml Baking soda

  7. 1 1/2 cups 355ml Plain yogurt

  8. 1/2 cup 46g / 1.6oz Blanched almonds - chopped

  9. 1 Salt

  10. 1/4 cup 23g / 0.8oz Whole blenched almonds

  11. Butter cinnamon syrup or powdered sugar

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. Bake at 350F for 45 minutes, or until top is golden brown.

  5. Serve at room temperature. Just before serving, spoon Cinnamon Syrup over entire cake until absorbed. Or omit syrup and sprinkle with powdered sugar.


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