Greek Yogurt Cake With Raisin Syrup Food

GREEK YOGURT CAKE SOAKED IN SYRUP RECIPE (YIAOURTOPITA)

Steps:

• To prepare the syrup for this Greek yogurt cake, add all the ingredients for the syrup in a small pot and bring to the boil. Boil for about 2-3 minutes, until the sugar has dissolved and the syrup has slightly thickened. Leave aside to cool.
• To prepare the Greek yogurt cake (yiaourtopita), divide the eggs into yolks and whites. Place the egg whites in the mixer's bowl, along with a pinch of salt. Make sure your egg whites, bowl and whisk attachments are clean and free of any water. Whisk the egg whites until the mixture is very thick and glossy and a long trailing peak forms when the whisk is lifted (meringues). Place the mixture in a bowl and set aside.
• In another bowl, sift the flour and the baking powder and blend.
• Use an electric mixer, to mix the butter and sugar for about 15 minutes, until the butter is creamy and fluffy (it is very important that the butter is at room temperature). Add the egg yolks, one at a time, whilst mixing, allowing time for each one to be absorbed, before adding another. Add the yogurt, the orange and lemon zest and the vanilla extract and blend to combine. Add 1/3 of the sifted flour and blend, using a maryse spatula. Add 1/3 of the meringues and blend with light circular movements from the bottom up. Repeat with the rest of the flour and meringue (adding 1/3 of the flour and 1/3 meringue and then the remaining flour and meringue).
• Preheat the oven to 190C (both top and bottom heating elements on). To bake the Greek yogurt cake, use a round cake tin, approx. 26cm in diameter. Butter the bottom and sides of the tin and pour in the mixture.
• Place the cake in the preheated oven, on the lower rack, turn the heat down to 175C and bake for 50-60 minutes, until nicely coloured and cooked through. Check if it is ready, by sticking in the middle of the cake a wooden skewer or toothpick. If it comes out clean, then the cake is ready.
• To finish the Greek yogurt cake, ladle slowly the cold syrup over the hot cake, allowing each ladle of the syrup to be absorbed, before ladling again. Allow time for the syrup to be absorbed.
• This Greek yogurt cake is ideally served cold, not hot, with a fresh fruits, yogurt or ice-cream . Enjoy!

YOGURT CAKE WITH FRESH ORANGE SYRUP

Steps:

• Using a potato peeler or shap knife, remove six 1-inch wide by 3-inch long strips from the orange peel and set aside. Be careful not to cut too deeply and remove any white part from the skin as it will add a bitter flavor. Cut the oranges in half. Use a fruit juicer to squeeze the oranges. Strain the juice through a small hand strainer to catch any seeds. Measure 1 1/2 cups juice and pour into a medium sized bowl. Repeat this step with the lemons, measuring 1/2 cup, and combine with the orange juice. Add three of the peeled orange strips to the juice and set aside. Lay the other three orange strips on top of each other and cut them into long thin strips. Then cut, or mince, the strips into tiny pieces and put in a small bowl and set aside.
• Syrup: Put the confectioners' sugar, orange peel, and the citrus juices in a 2-3 quart saucepan and place over low heat. Stir well to dissolve the sugar and combine all the ingredients. Heat the mixture slowly and bring to a gentle boil. This will take 6-8 minutes. Reduce to a simmer and let it cook, uncovered, for 20 minutes while you prepare the cake.
• Preheat oven to 350.
• Butter a 12x18-inch ovenproof baking pan and set aside. Combine the flour, Cream Of Wheat, baking powder, and baking soda together into a medium bowl. Sift the combined ingredients into a separate bowl. Melt butter slowly over low heat, being careful it doesn't burn. In a large bowl, beat the eggs on high with an electric mixer for 2 minutes, or until light and foamy. Add granulated sugar and the minced orange pieces and contine to beat for another 1-2 minutes, or until eggs and sugar are smooth, golden, and creamy. Turn the beater to low and add about 1 cup of the flour mixture and blend well. Add a little of the melted butter and blend well. Add another cup of the flour mixture and then a little more of the butter. Continue until all the butter and flour are combined into a smooth batter. Turn off the mixer and remove the beaters. Using a rubber spatula, scape off any batter from the beaters into the bowl. Add the yogurt to the bowl. With a rubber spatula or wooden spoon, fold, or gently combine, the ingredients in the batter.
• Pour the batter into the buttered baking pan. Place the pan on the middle rack of the oven and bake the cake for 45 minutes to 1 hour until golden brown and firm when pressed lightly in its center. Remove the cake from the oven and place on a wire rack.
• Make several holes in the surface of the cake with a butter knife or a wooden chopstick. Remove the strips of orange peels from the syrup and discard. Now pour the syrup evenly over the top of the cake. Let the cake stand at least 2 hours to absorb the syrup. When you are ready to serve the cake, place the confectioners' sugar in a hand strainer and gently tap the side to sprinkle the sugar over the top. Cut into small squares and serve.

GREEK YOGURT CAKE

Steps:

• Preheat oven to 350 degrees with rack in middle position. Butter and flour a 9-by-3-inch springform pan.
• In a stand mixer fitted with the paddle attachment, beat butter and sugar until pale and fluffy. Beat in eggs, one at a time, until fully incorporated. Beat in vanilla extract.
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, stir together yogurt and honey.
• Alternately add flour mixture and yogurt to stand mixer bowl in three additions, beginning and ending with flour mixture.
• Transfer batter to prepared pan, smooth top, and bake until top is golden brown and a toothpick inserted into center of cake comes out clean, 35 to 40 minutes.
• Cool cake in pan for 10 minutes. Transfer cake to wire rack to cool completely. Slice and serve with orange supremes and walnuts.

LIGHTER COFFEE CAKE WITH YOGURT, PECANS, AND RAISINS

Steps:

• Stir together pecans, white sugar, and brown sugar for the pecan topping in a small bowl. Set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a fluted tube pan (such as Bundt®) with cooking spray.
• Combine brown sugar, applesauce, coconut oil, and butter for the coffee cake in a large bowl. Mix with a spatula until butter is almost completely mixed in, with some chunks remaining. Mix in yogurt, sour cream, and 1 teaspoon baking soda. Add all-purpose flour, whole wheat flour, eggs, vanilla, baking powder, remaining 1 teaspoon baking soda, and salt; stir until batter is well mixed and a light brown color. Stir in raisins until evenly distributed in the batter; batter will be thick.
• Scoop 1/2 of the batter into the prepared pan, smoothing it out evenly so it is flat. Sprinkle with 1/2 of the pecan topping. Repeat with remaining batter and pecan topping.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 48 minutes. Cool on a wire rack for 5 minutes. Invert onto a cooling rack and then flip carefully so the sugary pecan-topped side remains on top. Serve warm.

GREEK YOGURT CAKE WITH RAISIN SYRUP

Steps:

• For the raisin syrup: Take a glass bowl and submerge the raisins in the brandy and ouzo overnight.
• After soaking, take a pan and heat the raisins and the brandy-ouzo syrup with the lemon juice, water and sugar.
• Bring the mixture to a boil and then allow it to simmer for approximately 15 minutes.
• Set syrup aside to cool.
• For the cake: Preheat your oven to 350 degrees F.
• Take out a 9 inch cake pan, and lightly grease and flour it.
• Then, take your egg yolks and beat them with the superfine sugar and honey until they are pale and very creamy.
• Take your flour, baking powder and salt and sift together into a large bowl, and then stir in your egg mixture.
• Next stir in your lemon rind and then the melted butter and yogurt.
• Make sure all is combined very well.
• Now, whisk your egg whites to form stiff peaks, and stir one third of them into the cake batter.
• After that, GENTLY fold in the rest of the whisked egg whites.
• Pour the batter into the cake pan, and bake for 35 minutes in your preheated oven.
• Remove from oven and then drizzle some of the raisin syrup over the cake and allow it to soak into the cake.
• To serve, slice the cake and serve with the poached raisins and more of the raisin syrup.
• ENJOY!