Greek Yogurt Cake &
Almond Macaroons

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            FOOD FUNNY
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Here's another from Anna Welander in Uppsala, Sweden:

A kind-hearted fellow was walking through Central Park in New York and
was astonished to see an old man, fishing rod in hand, fishing over a
beautiful bed of lilies. "Tsk Tsk!" said the passerby to himself. "What
a sad sight. That poor old man is fishing over a bed of flowers. I'll
see if I can help." The kind fellow walked up to the old man and asked,
"What are you doing, my friend?"

"Fishin', sir."

"Fishin', eh. Well how would you like to come have a drink with me?" The
old man stood put his rod away and followed the kind stranger to the
corner bar. He ordered a large glass of beer and a fine cigar. His host,
the kind fellow, felt good about helping the old man, and he asked,
"Tell me, old friend, how many did you catch this morning?"

The old fellow took a long drag on the cigar, blew a careful smoke ring
and replied, "You are the sixth today, sir!"

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            TODAY'S RECIPES
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Many Greek pastries are enriched with the addition of yogurt,
and this is one of the simpler and most traditional examples.

Yogurt Cake (Yaourti Glykisma)

4 eggs, separated
1 cup (250 ml) sugar
1/2 cup (125 ml) melted butter
2 cups (500 ml) all-purpose flour
2 tsp (10 ml) baking powder
1/4 tsp (1 ml) baking soda
1/4 tsp (1 ml) salt
1 cup (250 ml) plain yogurt
1 cup (250 ml) honey
1/2 cup (125 ml) water
1/2 cup (125 ml) toasted sliced almonds

Beat the egg yolks until thick and smooth. Beat in the sugar and
butter until thoroughly incorporated. Sift the flour, baking powder,
baking soda, and salt together and add to the yolk mixture. Add
the yogurt and stir to combine. Beat the egg whites until stiff and
fold into the batter. Bake in a buttered square cake pan or tube
pan in a preheated 375F (190C) oven for 45 minutes. Bring the
honey and water to a boil in a small pot and pour over the cake
as soon as it comes out of the oven. Sprinkle with the almonds
and cool to room temperature before serving. Serves 6 to 8.

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With the exception of the natural oils in the almonds, these sweet
treats are fat-free and guilt-free.

Almond Macaroons (Amigthalota)

3 egg whites at room temperature
1/4 tsp (1 ml) salt
1 1/4 cups (325 ml) powdered (confectioner's) sugar
1 cup (250 ml) ground almonds
3 Tbs (45 ml) all-purpose flour

Beat the egg whites and salt until stiff peaks form. Beat in the sugar,
then fold in the almonds and flour. Drop by spoonfuls on a greased
baking sheet and bake in a preheated 300F (150C) oven for 30 minutes.
Cool to room temperature before serving. Serves 8 to 12.
Received on Fri Feb 16 10:15:43 2007