1 cup fresh yogurt
1 1/2 cups confectioner's sugar
4 tablespoons butter, melted
2 cups flour, sifted
1 tablespoon grated orange or lemon rind
2 1/2 cups sugar
3 1/2 cups water
1 tablespoon lemon juice
2 tablespoons pistachio nuts, ground
1 pint heavy cream, whipped
2 cups strawberries
Preheat oven to 350 degrees F.
Put yogurt in a bowl. Beating with an electric beater, add sugar, eggs, butter, flour, and orange or lemon rind, adding each ingredient a little at a time until a smooth paste is obtained. Add baking powder last and do not overbeat. Pour mixture into 9x9x2 inch greased baking pan. Bake 40 to 45 minutes.
Prepare syrup 15 minutes before cake is ready. Put sugar, water, and lemon juice in a saucepan. Cook over medium heat, stirring constantly until sugar until dissolved. Bring to boil and simmer for 10 minutes without stirring. Remove from heat but keep hot.
Cut cake into desire shapes-squares or diamonds. Pour hot syrup over them a little at a time until all syrup is absorbed. Cover with tray and allow to cool for several hours. This cake can be prepared 1 day in advance and and kept in the refrigerator.
Before serving sprinkle with pistachio nuts (ground ). Arrange pieces on a serving platter. Serve with whipped cream and strawberries.
Serve with chilled glass Armagan Blanc de Noir. Makes about 12 to 13 pieces. Allow 1 piece per person