Categories: Cakes, Yogurt 
      Yield: 16 servings 
  
      1 c  Unsalted butter, at room 
           -temperature 
      1 c  Sugar 
      4    Eggs, separated 
      2 tb Vanilla 
           Flour 
      4 ts Baking soda 
  1 1/2 c  Plain yogurt 
    1/2 c  Blanched almonds, chopped 
        ds Salt 
    1/4 c  Whole blenched almonds 
           Butter 
           Cinnamon Syrup 
           -OR 
           Powdered sugar 
  
  Beat butter and sugar in large bowl of mixer until light and creamy. 
  Add egg yolks one at a time and beat in. Add vanilla. 
   
  Combine 4 cups flour, baking powder and baking soda. Add flour 
  mixture and yogurt slowly to butter mixture while stirring, not 
  beating. Add chopped almonds. 
   
  Beat egg whites in separate bowl with salt until thick meringue forms. 
  Fold into batter. Butter 13x9" baking pan. Dust with flour. Turn 
  batter into pan. Bake at 350'F. 45 minutes, or until top is golden 
  brown. Serve at room temperature. Just before serving, spoon Cinnamon 
  Syrup over entire cake until absorbed. Or omit syrup and sprinkle 
  with powdered sugar. Makes 16 servings. 
   
  Each serving, with Cinnamon Syrup, contains about 371 calories; 155 
  milligrams sodium; 84 milligrams cholesterol; 16 grams fat; 50 grams 
  carbohydrates; 7 grams protein; 0.23 gram fiber.