Yogurt Cake

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             FOOD FUNNY
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Marlene Steinberg of Marina del Rey, CA tells me this is a true food
funny that happened to her last week:

My employee Carlos who is from El Salvador gets lunch for me once or
twice a week. Last week he was going to a restaurant that served chicken
teriyaki sandwiches as one of their offerings. He asked me if I wanted
the roll or the Salvador bread because the man behind the counter always
asks. He'd told me many times before how good the Salvador bread is. I
never wondered what type it was. I also asked him to bring back a menu
so I could see what else they had to offer. I laughed out loud when I
saw that the choices of breads were roll and sourdough.

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             TODAY'S RECIPE
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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.
Received on Thu Mar 20 21:54:58 2008