| 1 | Source: armenian and selected favorite recipes cream butter and sugar until fluffy. |
| 2 | Beat in egg yolks, one at a time. |
| 3 | Blend in yogurt. |
| 4 | Sift flour and measure again with baking powder, salt and soda. |
| 5 | Add to creamed mixture along with rum or water/vanilla combination, lemon rind and almonds. |
| 6 | Blend until thoroughly mixed. |
| 7 | Whip egg whites until they hold short peaks, fold into batter. |
| 8 | Pour batter into a greased and floured 10-inch tube pan. |
| 9 | Bake in a moderate oven (350 degrees) for 50-55 minutes or until cake tests done when toothpick is inserted. |
| 10 | Let cake cool in pan 10 minutes then turn onto a serving plate with a rim. |
| 11 | Pour the slightly warm or cold cinnamon syrup over cake slowly, letting it seep into the cake. |
| 12 | The cake should absorb all the liquid. |
| 13 | Decorate if desired with whipped cream. |
| 14 | Cinnamon syrup: ======================================================= ================== mix together sugar, honey, water and cinnamon in a saucepan and bring to a boil. |
| 15 | Reduce heat and simmer for 10 minutes. |
| 16 | Remove from heat and stir in lemon juice and rum or vanilla extract. |
| 17 | Let cool until at least lukewarm before using. |
| 18 | Discard cinnamon stick |
