Recipe-Finder.com
  • 8servings
  • 100minutes
  • 923calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB3, B12, H, C
MineralsIodine, Chromium, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 1/2 lb butter , room temperature

  2. 1 1/2 cups sugar

  3. 6 egg yolks

  4. 1 teaspoon grated lemon, zest of

  5. 1/2 teaspoon lemon extract

  6. 1 tablespoon vanilla extract

  7. 1 1/2 fluid ounces brandy

  8. 1 cup Greek yogurt (if this is unavailable, use sour cream)

  9. 2 1/2 cups flour

  10. 1 teaspoon baking powder

  11. 3/4 teaspoon baking soda

  12. 1 pinch salt

  13. 6 egg whites

  14. 1 cup chopped toasted almond

  15. 2 cups sugar

  16. 3 cups water

  17. 1/2 cup honey

  18. 1 lemon, zest of (in one long piece)

  19. 2 tablespoons lemon juice (from a real lemon, please)

Instructions Jump to Ingredients ↑

  1. Boil all of syrup ingredients together first to make syrup (10 minutes- remove zest).

  2. It must be cool before being poured onto hot cake.

  3. Beat butter with 1 1/2 cups sugar till creamy and light-coloured (about 5 minutes).

  4. Add yolks, peel, extract and brandy and beat until pale and thick.

  5. Sift dry ingredients and add alternately to the creamed mixture with the yoghurt.

  6. Beat whites until stiff and glossy.

  7. Fold into batter mixture along with almonds.

  8. Pour into a buttered 13 x 9 x 2" baking dish and bake at 350F for 60-70 minutes or until done.

  9. Check cake after about 25 minutes of baking. If the colour is already dark enough (as is the case for me), cover with a piece of aluminum foil and continue baking.

  10. Pour cooled syrup over hot cake and allow cake to cool completely.

  11. Cut into diamond-shaped pieces and serve.

Comments

882,796
Send feedback