Yogurt and Sambuca Cake

The sixteenth century brought tomatoes to the Italian table; the late twentieth, yogurt. Although the gastronomic implications of the latter are hardly as momentous, cakes made with yogurt have quickly become universally popular with home cooks in Italy. They are certainly easy to make and nearly foolproof—only deliberate mischief is likely to cause a failure, and because they are made with yogurt they wear an aura of dietetic respectability, without much justification I suspect. Most impor