Lemon Yogurt Cake

Recipe Ingredients

3 cups	187g / 6.6oz	Flour - plus extra
		To dust pan
1 tablespoon	15ml	Baking powder
6		Eggs - separated
2 cups	396g / 13oz	Sugar
		Juice and zest of 5 medium lemons
2 cups	474ml	Yogurt - divided
1/2 cup	46g / 1.6oz	Sliced almonds
1/2 cup	118ml	Orange flower honey - for garnish

Recipe Instructions

Oil a 9-inch Springform pan and dust with flour. Preheat oven to 375F.

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)

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