Table of Contents
Place the pan on a low heat and stir to dissolve the sugar. Bring the mixture to the boil and simmer it for 5 mins, then remove the pan from the heat and stir in the brandy. Put the cake back in the tin and prick all over the surface with a fine skewer.
Add the brandy, orange zest and the lemon zest and mix for 2 to 3 minutes until it’s nicely incorporated. Add the flour mixed with the baking powder and beat until creamy. Finally, fold gently with a spatula the whipped egg whites.
Combine yogurt, brandy and vanilla; stir well. Add to creamed mixture beating well. Combine flour, soda, and salt; gradually add to yogurt mixture.
Cream margarine; gradually add the sugar, beating well with electric mixer set at medium. Add egg whites 2 at a time, beating well after each addition. Combine yogurt, brandy and vanilla; stir well. Add to creamed mixture beating well. Combine flour, soda, and salt; gradually add to yogurt mixture.
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