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Yogurt Honey Cakes Recipe
|Water||3 Cup (48 tbs)|
|Sugar||2 1⁄2 Cup (40 tbs)|
|Fresh lemon juice||1 1⁄2 Teaspoon|
|Vanilla extract||1⁄2 Teaspoon|
|Plain yogurt||1 Cup (16 tbs)|
|Light cream||1⁄4 Cup (4 tbs)|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Butter/Margarine||1 Cup (16 tbs)|
|Honey||2 Tablespoon (Adjust Quantity As Needed)|
|Sweetened whipped cream||2 Tablespoon (Adjust Quantity As Needed)|
Calories 1271 Calories from Fat 495
% Daily Value*
Total Fat 56 g86.5%
Saturated Fat 34.5 g172.6%
Trans Fat 0 g
Cholesterol 254.8 mg
Sodium 420.1 mg17.5%
Total Carbohydrates 184 g61.4%
Dietary Fiber 1.7 g6.8%
Sugars 135.7 g
Protein 13 g25.3%
Vitamin A 35.5% Vitamin C 2.2%
Calcium 12.6% Iron 19.1%
*Based on a 2000 Calorie diet
Bring to a boil, lower heat, and simmer for five minutes.
Stir in vanilla.
Beat yogurt with cream and eggs.
Sift flour with baking soda.
Gradually stir flour into yogurt mixture.
Heat butter and drop dough mixture by tablespoons into the hot butter.
Brown on both sides.
When cooked, drop dough into hot sugar syrup.
Let stand in syrup for 5 minutes.
Remove with a slotted spoon and arrange on a serving platter.
When cool, split each cake into halves, spread with honey, and top with whipped cream.
Makes about 20.