MADZOONOV GARGANTAG (ARMENIAN YOGHURT CAKE)
Yoghurt cakes are always so moist. I love the sound of the lemon flavourings in this one. The recipe specifies natural yoghurt, but when I make it I plan to use creamy Greek yoghurt. I'm posting this recipe, which I found in 'The Best of Lebanese and Middle Eastern Cooking' for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cream the butter and sugar together until light, then beat in the yoghurt.
- Beat in the eggs, one at a time.
- Add the lemon juice and lemon zest.
- Stir in the sifted flour and bicarbonate of soda, and gently fold it into the mixture.
- Pour the mixture into a lightly greased and lined 23mm spring-form pan.
- Bake in a moderate oven (180°C; 350°F) for 45 minutes, or until golden brown and firm to touch.
- Cool.
- To serve: decorate with whipped cream and strawberries.
Nutrition Facts : Calories 599.1, Fat 27.8, SaturatedFat 16.7, Cholesterol 159.3, Sodium 626.2, Carbohydrate 81, Fiber 1.7, Sugar 50, Protein 8.4
LEMON YOGHURT CAKE
The glaze of this is special and so is the cake. From my favourite, tried and tested cake book 500 Fabulous Cakes and Bakes
Provided by Girl from India
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350F.
- Grease and flour a 12 1/2 cup bundt or tube tin.
- Cream the butter and sugar together until nice and creamy.
- Add the egg yolks one at a time and beat well after each one is added.
- Add the lemon rind and juice and yoghurt and stir.
- Sift together the flour, and baking powders (I just give them a round in my mixer- a trick a baker showed me) to mix them up.
- In another bowl beat the egg whites and salt till they form stiff peaks.
- Now gently fold the dry ingr.
- into the butter mix and then add a portion of the egg whites folding it inches Then add the remaining egg whites and fold gently.
- Pour into the tin and bake for around 50 minutes testing to see it the skewer comes out clean.
- Leave in the tin itself to cool for around 15 minutes.
- Then turn it out and cool on a rack.
- Glaze: Sift the icing sugar into a bowl.
- Add the lemon juice and mix to stir well.
- Add a little yoghurt at a time just enough to make a smooth mix.
- Put the cooled cake on the serving plate or board and then pour the glaze over and let sit till glaze is set.
Nutrition Facts : Calories 370, Fat 18.1, SaturatedFat 10.8, Cholesterol 114.3, Sodium 406.6, Carbohydrate 47.1, Fiber 0.8, Sugar 26.1, Protein 5.8
ARMENIAN ORANGE CAKE
We were invited for dinner at a friend's house and she served us this wonderful cake for dessert. I found this recipe at Cooks.com and Chow Times.com. I have yet to try making it myself to see if it works. Will probably add a review if it turns out great.
Provided by Pinaygourmet 345142
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- Combine the brown sugar, flour, butter, salt, orange peel and all-spice in a medium size bowl.
- Blend with a pastry blender (or mix with your hand) until the mixture is crumbly and completely blended.
- Grease a baking pan. Spread half of the crumb mixture on the baking pan and pressed the mixture down evenly.
- In a small mixing bowl, combine the baking soda, sour cream and egg. Stir to mix well.
- Add the sour cream mixture into the remaining half of the crumb mixture. Blend well.
- Pour the batter over the crumb base.
- Sprinkle the top with almond flakes or chopped nuts.
- Bake in the 350F oven for 40 to 45 minutes or until the tester comes out clean.
- Serve warm with the Orange Whipped Cream Topping.
- Orange Whipped Cream Topping:.
- Whip cream until stiff. Stir in sugar, peel and liqueur. Let stand for about one hour to let flavors blend.
Nutrition Facts : Calories 436.5, Fat 21.6, SaturatedFat 12.2, Cholesterol 73.6, Sodium 294.7, Carbohydrate 58.1, Fiber 1.2, Sugar 39.5, Protein 4.6
CUSTARD YOGHURT CAKE
Adapted from a 2007 edition of Super Food Ideas - can make individual small cakes but I usually just make one larger cake as I am always short on time.
Provided by katew
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- .Pre heat oven 180°C.
- Grease standard cake tin.
- Beat butter, sugar and vanilla together with electric mixer.
- When pale and creamy add eggs and beat well.
- Fold in flour and custard powder alternately with yoghurt.
- Stir till smooth.
- Pour into tin, bake 25 - 35 minutes till golden.
- Allow to cool in pan.
YAOURTOPITA - GREEK YOGHURT CAKE
This recipe has been posted for play in ZWT9 - Greece. This recipe is from website: Realgreekrecipes.blogspot.ca. Delicious, traditional Greek dessert, from recipe used in the homes of local Greek mothers and grandmothers! This is a refreshing and easily prepared cake for the summer months, prepared with Greek strained yoghurt. Although it can be eaten warm straight from the oven, it is best eaten when it is cold.
Provided by Baby Kato
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cake:.
- Put the eggs, sugar and grated peel in a bowl and beat well with a hand whisk.
- Add the yoghurt and beat well until it is well mixed.
- Set aside 1 tbsp of semolina and put the rest in a bowl and add the almonds, vanilla, baking powder and salt, mix well.
- Add this mixture to the yoghurt mixture and mix well.
- Take an oven dish 30cm diameter and 5cm deep, butter it and sprinkle the tbsp of semolina you have previously set aside.
- Put the mixture in the dish and bake in a preheated oven at 180 degrees Celsius for 30 minutes.
- In the meantime prepare the syrup by boiling all the syrup ingredients for 5 minutes.
- When the cake is ready, cut it into portions in the oven dish and pour the syrup over it.
- Remember, the cake should be hot when you do this and the syrup warm.
- Serve chilled.
Nutrition Facts : Calories 1503.1, Fat 14.4, SaturatedFat 2.7, Cholesterol 232.5, Sodium 451.4, Carbohydrate 327.1, Fiber 5.5, Sugar 250.4, Protein 23.5
MADZOON -ARMENIAN YOGURT
This is a wonderful way to make your very own yogurt! Once you start this process you may never run out of yogurt again! Why pay a lot of money for those measley little containers? Mix in your own fruit in a batch also.
Provided by Mark Marcarian
Categories One Dish Meal
Time 2h20m
Yield 1 Quart
Number Of Ingredients 3
Steps:
- Pour the milk into a saucepan and bring to a boil, stirring constantly.
- When it comes to a boil, add 1/2 pint of heavy cream, and pour into an earthen bowl or Pyrex dish.
- When it is lukewarm, stir the madzoon starter with a spoon until it is smooth and dilute it with some of the warm milk.
- Pour this mixture into warm milk and stir.
- Set your oven to 200F degrees.
- When heated, turn off oven and place bowl in oven.
- Check in 2 hours for firmness.
- Variation: Use skim milk instead of whole milk and eliminate cream.
- Note: You may use commercial plain yogurt as your starter.
Nutrition Facts : Calories 1444.1, Fat 121.8, SaturatedFat 74.3, Cholesterol 431.6, Sodium 509, Carbohydrate 53.6, Sugar 54.5, Protein 38.4
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