Recipe: Yogurt Cake (2) (re: clabber cake)

Definition:
"Clabber is unpasteurized milk which is allowed to sour and thicken (curdle) naturally."

Modern cookbooks suggest the unflavoured yoghurt or creme fraiche are acceptable substitutions: so use a yoghurt cake recipe, perhaps?

Yogurt Cake

1/2 cup butter
2/3 cup honey or 3/4 cup sugar
3 eggs
1 cup yogurt
1 tsp grated lemon peel
1 tsp vanilla
1 tsp cinnamon
2 1/2 cups flour
2 tsp baking soda
pinch salt
1 cup blanched and chopped almonds

Cream together butter and sugar or honey in a medium mixing bowl. Add eggs or egg substitute and beat until fluffy. Add yogurt, lemon peel, vanilla and cinnamon. Sift flour with baking powder, baking soda and salt. Add to the reamed mixture and blend well. Fold in almonds. Pour into a greased 9" by 13" baking pan and bake in a preheated 350 oven until top is a light brown color, about 30 minutes. Let cool on a rack, then remove from pan. Cut in squares.

YOGURT CAKE

1 c Unsalted butter
1 c Sugar
4 Eggs, separated
2 T Vanilla
4 c Flour
4 t Baking soda
1 1/2 c Plain yogurt
1/2 c Blanched almonds, chopped
ds Salt
1/4 c Whole blenched almonds

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 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. Sprinkle with powdered sugar. Makes 16 servings.