02It must be cool before being poured onto hot cake.
03Beat butter with 1 1/2 cups sugar till creamy and light-coloured (about 5 minutes).
04Add yolks, peel, extract and brandy and beat until pale and thick.
05Sift dry ingredients and add alternately to the creamed mixture with the yoghurt.
06Beat whites until stiff and glossy.
07Fold into batter mixture along with almonds.
08Pour into a buttered 13 x 9 x 2" baking dish and bake at 350F for 60-70 minutes or until done.
09Check cake after about 25 minutes of baking. If the colour is already dark enough (as is the case for me), cover with a piece of aluminum foil and continue baking.
10Pour cooled syrup over hot cake and allow cake to cool completely.