Yogurt Cake - Yiaourtini
1/2 pound butter
1 1/2 cups sugar
6 egg yolks
1 cup yogurt
2 cups flour
1 tsp. baking powder
pinch of salt
1 tablespoon cinnamon
1/2 tsp. nutmeg
1/8 tsp. clove
6 egg whites
1 cup chopped walnuts
1 shot glass cognac
1 tsp. baking soda
2 cups sugar
3 cups water
1/2 cup honey
1 tablespoon lemon
Grease pan (around 9" x 12" x 2"). Preheat oven to 325 degrees F.
Sift flour, cinnamon, nutmeg, clove and baking powder and set aside. Cream the
butter well. Add the sugar and continue beating until very light. Add egg yolks
one by one and continue beating. Slowly add yogurt and dry ingredients
alternately. Whip egg whites until stiff, but not dry. Fold the egg whites into
the cake batter. Fold in chopped walnuts. Mix the baking soda with the cognac
and fold into the batter. Pour into pan and bake 45 -55 minutes.
While the yiaourtini is baking, prepare syrup. Bring the ingredients to a boil
and gently boil for 20 minutes.
Let both the yiaourtini and syrup cool for about 20 minutes and then very slowly
pour the syrup over the yiaourtini. May not need all of the syrup. Cut into
diamond shapes. Cover to keep cake moist.