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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the honey, zest, 6 tablespoons of the sugar, and 2 cups of water in a saucepan. | 2. Bring to a boil and simmer for 10 minutes; syrup should lightly coat the back of a metal spoon. | 3. Remove lemon peel and stir in the lemon juice. | 4. Set pan aside to cool. | 5. Preheat oven to 375 degrees. Butter a deep, 9-inch round cake pan. | 6. Using an electric mixer, beat the egg yolks and remaining 6 tablespoons of sugar together until pale and thick. | 7. Sift 1-1/4 cups of flour and baking powder together. Add to the egg mixture and stir. | 8. Add remaining butter and yogurt cheese. | 9. Add just enough flour to make a dough stiff enough to come away from the sides of the bowl. | 10. In another bowl: Beat the egg whites until stiff. | 11. Add 1/3 to the yogurt batter and gently fold inches | 12. Carefully fold remaining whites into batter. | 13. Spread into cake pan and bake for 35 minutes. | 14. Cake should be golden brown. When cake is still warm, pour syrup over the cake. Let cake sit for at least 4 hours before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
honey	2	cups		-	-	-	-
lemon				0.6404	0.2058	0.0243	0.0066
lemon	1/2		strained	0.6404	0.2058	0.0243	0.0066
sugar	3/4	cup		604.485	151.197	0.0	0.0
butter	6	tablespoons	unsalted melted	513.0	23.570999999999998	16.029	43.2
egg	4		separated	286.0	1.44	25.12	19.02
flour	2	cups		1156.56	253.2108	18.802	4.4872
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
greek yogurt	2	cups		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.