Lemon yogurt cake

Yield: 6 servings

Measure Ingredient
3 cups Flour; plus extra
\N \N To dust pan
1 tablespoon Baking powder
6 \N Eggs; separated
2 cups Sugar
\N \N Juice and zest of 5 medium lemons
2 cups Yogurt; divided
½ cup Sliced almonds
½ cup Orange flower honey; for garnish

Oil a 9-inch springform pan and dust with flour. Preheat oven to 375 degrees.

Sift flour and baking powder together and set aside. Place yolks and sugar in a mixer and beat until pale yellow, about 6 to 7 minutes. Add lemon juice, zest and 1 cup of the yogurt and beat until smooth. Add flour mixture one cup at a time and beat slowly until smooth.

In a separate bowl, beat whites to soft peaks. Fold batter and almonds into eggs whites and pour into prepared pan. Bake until golden brown, about 1 hour and 20 minutes. Remove, allow to cool, and serve with remaining yogurt and honey on the side.

Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B14)

Per serving: 673 Calories (kcal); 14g Total Fat; (18% calories from fat); 17g Protein; 121g Carbohydrate; 197mg Cholesterol; 340mg Sodium Food Exchanges: 3½ Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 5 Other Carbohydrates

Recipe by: Mario Batali

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