1 c Unsalted butter, at room 1/2 c Blanched almonds, chopped
-temperature ds Salt
1 c Sugar 1/4 c Whole blenched almonds
4 Eggs, separated Butter
2 tb Vanilla Cinnamon Syrup
Flour -OR
4 ts Baking soda Powdered sugar
1 1/2 c Plain yogurt
Beat butter and sugar in large bowl of mixer until light and creamy.
Add egg yolks one at a time and beat in. Add vanilla.
Combine 4 cups flour, baking powder and baking soda. Add flour
mixture and yogurt slowly to butter mixture while stirring, not
beating. Add chopped almonds.
Beat egg whites in separate bowl with salt until thick meringue
forms. Fold into batter. Butter 13×9″ baking pan. Dust with flour.
Turn batter into pan. Bake at 350’F. 45 minutes, or until top is
golden brown. Serve at room temperature. Just before serving, spoon
Cinnamon Syrup over entire cake until absorbed. Or omit syrup and
sprinkle with powdered sugar. Makes 16 servings.
Each serving, with Cinnamon Syrup, contains about 371 calories; 155
milligrams sodium; 84 milligrams cholesterol; 16 grams fat; 50 grams
carbohydrates; 7 grams protein; 0.23 gram fiber.
Yields
16 servings