Cognac Cake

6 eggs

2 c. sugar

1 c. almonds, blanched, chopped and roasted

1 c. plain yogurt or sour cream

2 oz. Cognac (Metaxa or any brandy)*

1 tsp. Cinnamon

½ lb. lightly salted butter (2 sticks)

2 c. presifted flour

dash of ground cloves or nutmeg (optional)

2 tsp. Baking soda

Note: you may use unsalted butter, but add a dash of salt to cake mixture.

Melt butter in a saucepan and cool. In a large mixing bowl, beat eggs and gradually add sugar, beating well. Slowly add melted butter, then almonds and then the yogurt. Dissolve baking soda with cognac and slowly add this to egg mixture. Slowly add flour and rest of ingredients; mix well but slowly. Pour batter in a broiler pan (size approximately 11 ½ x 14- inches or 11 x 13-inches or 10 x 14-inches) which has been buttered, and bake in a moderate preheated 350 degree oven for 35 to 40 minutes. Baking time varies with pan size. Check cake with toothpick after 30 minutes.

Syrup:

1 ½ c. sugar

1 ½ c. water

dash of lemon juice

1 tsp. Honey – for taste

Bring these ingredients to a boil and then simmer for 15 minutes. Pour warm syrup over cooled cake. Use about 2 tablespoons over each piece of cake. Cut in squares or diamonds. Before serving, decorate each piece with ½ of a maraschino cherry or a slivered almond.

Note: This pastry can be frozen with the syrup in it for several months. Plastic containers are most useful for this.

*I have used Drambuie, fruit brandies, etc., effectively with this recipe.

Courtesy: Mrs. Theone Contos