This is really a great cake. For some reason, I'm partial to it cold, straight out of the fridge, with a glass of ice-cold milk.
Provided by evelynathens
Categories Dessert
Time 1h40m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 19
Steps:
- Boil all of syrup ingredients together first to make syrup (10 minutes- remove zest).
- It must be cool before being poured onto hot cake.
- Beat butter with 1 1/2 cups sugar till creamy and light-coloured (about 5 minutes).
- Add yolks, peel, extract and brandy and beat until pale and thick.
- Sift dry ingredients and add alternately to the creamed mixture with the yoghurt.
- Beat whites until stiff and glossy.
- Fold into batter mixture along with almonds.
- Pour into a buttered 13 x 9 x 2" baking dish and bake at 350F for 60-70 minutes or until done.
- 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.
- Pour cooled syrup over hot cake and allow cake to cool completely.
- Cut into diamond-shaped pieces and serve.
Nutrition Facts : Calories 923.1, Fat 35.5, SaturatedFat 16.4, Cholesterol 185.5, Sodium 437.9, Carbohydrate 139.7, Fiber 3, Sugar 106.2, Protein 12.5
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