| 1 | This recipe illustrates a helpful feature: ingredients listed with weights. |
| 2 | It"s easy to go to the supermarket and buy 8 ounces of yogurt and 2 ounces of almonds, but try eyeballing 2 cups yogurt or 1/3 cup almonds. |
| 3 | adjust rack in lower third of oven; preheat oven to 350 °F. |
| 4 | Grease and flour a 10-inch tube pan or a 12-cup bundt (decorative) tube pan. |
| 5 | sift the flour, baking powder, baking soda and salt onto a sheet of waxed paper. |
| 6 | place the butter in the bowl of an electric mixer (or in a large mixing bowl). |
| 7 | Using an electric mixer, preferably fitted with a paddle attachment, cream the butter on medium speed until it is lighter in color and has a satiny appearance. |
| 8 | Maintaining the same speed, add the sugar and continue to cream until the mixture is very light in color and fluffy in appearance. |
| 9 | add the eggs, 1 at a time. |
| 10 | Continue to cream, stopping the mixer and scraping the sides of the bowl at least once. |
| 11 | When the mixture appears fluffy, light in color and velvety, and has increased in volume, detach the paddle and bowl. |
| 12 | Stir in the ground almonds and lemon zest with a rubber spatula. |
| 13 | using the rubber spatula, stir in 1/3 of the flour mixture. |
| 14 | Then add half of the yogurt, stirring to blend. |
| 15 | Repeat, alternating dry and liquid ingredients, ending with a final addition of flour. |
| 16 | Scrape the sides of the bowl often, and mix until smooth after each addition. |
| 17 | Spoon the batter into the prepared pan and level it. |
| 18 | bake 45 to 50 minutes or until the cake springs back slightly when touched lightly in the center the sides begin to contract from the pan and a wooden toothpick inserted in the center. |
| 19 | Comes out free of cake. |
| 20 | Place the cake on a rack to cool for 10 minutes. |
| 21 | cover the cake with a cooling rack, and invert it onto the rack. |
| 22 | Carefully lift off the pan. |
| 23 | Cool completely before serving. |
| 24 | if you plan to use this cake within 24 hours, wrap it in plastic wrap and store at room temperature. |
| 25 | To freeze, cover the plastic wrapped package with foil. |
| 26 | per serving: 370 calories, 6 g protein, 43 g carbohydrate, 20 g fat (11 g saturated), 113 mg cholesterol, 193 mg sodium, 1 g fiber. |
| 27 | flo braker writing in the san francisco chronicle, 10/25/93. |
