Recipe - Greek Yoghurt Cake

1 Three fourths cup All purpose flour
2 teaspoon Baking powder
One fourth teaspoon Baking soda
1 pn Salt
One fourth pound Unsalted butter
4 tablespoon Unsalted butter
1/3 cup Honey
One fourth cup Granulated sugar
2 Eggs; separated
3 tablespoon Fresh orange juice; strained
2 tablespoon Orange liqueur; (or brandy)
1 tablespoon Orange rind; grated
1 cup Plain yogurt
Confectioner's sugar

Heat oven to 350øF. Lightly butter and dust with flour a 9 inch bundt pan.

In a medium size bowl, sift together flour, baking powder, soda and salt.
Set aside.

In a large bowl and using an electric mixer set at medium to high speed,
beat the butter until light and fluffy. Add the honey and sugar and
continue beating until creamy. Add the egg yolks, one at a time, beating
well with electric mixer after each addition. Slowly add orange juice,
liqueur and rind and beat well with mixer at mediumhigh speed after each
addition.

Continuing with electric mixer, gradually beat flour mixture and yogurt
into the butter mixture alternating between each until well blended.

In a separate bowl, beat the egg whites with electric mixer at high speed
until stiff. Fold into batter.

Pour the batter into prepared baking pan and bake for 45 minutes to 1 hour,
or until cake is golden and springs back when pressed.

Remove pan from oven and place on a wire rack to cool for a few minutes in
pan, then turn out cake onto rack to cool. Dust with confectioners' sugar
when completely cool.

William Rice, Chicago Tribune Magazine 1/12/97

Typed and Busted by Carriej999@AOL.com 4/98

Recipe by: Diane Kochilas "The Food and Wine of Greece"

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 19,
1998