Yaourtopita Greek Yogurt Cake Food
GREEK YOGURT CAKE SOAKED IN SYRUP RECIPE (YIAOURTOPITA)
A delicious Greek yogurt cake recipe, infused with the aromas and blends of oranges and lemons and garnished with a cognac scented syrup! The secret ingredient behind this extra fluffy cake is nothing else than Greek yogurt, which makes this cake extra moist and super fluffy!
Provided by Eli K. Giannopoulos
Categories Dessert
Time 1h25m
Number Of Ingredients 13
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!
Nutrition Facts : ServingSize 1 piece, Calories 502kcal, Sugar 51.3g, Sodium 48.1mg, Fat 17.7g, SaturatedFat 10g, UnsaturatedFat 6.6g, TransFat 0g, Carbohydrate 77.3g, Fiber 1g, Protein 8.7g, Cholesterol 122.1mg
GREEK YOGURT CAKE
Provided by Martha Stewart
Number Of Ingredients 12
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.
YIOAURTOPITA (GREEK YOGURT CAKE)
Tell your Greek friends you're making Yioaurtopita and they'll be at your house in a flash. That's the power of a homemade yogurt cake!
Provided by My Food and Family
Categories Dairy
Time 45m
Yield Makes 10 servings.
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Mix first 3 ingredients; set aside. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in eggs. Add yogurt and vanilla; mix well. Gradually beat in flour mixture until well blended.
- Pour into 9-inch round pan sprayed with cooking spray; top with nuts.
- Bake 30 min. or until toothpick inserted in center comes out clean. Cool in pan 10 min. Loosen cake from side of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
Nutrition Facts : Calories 340, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
YIAOURTOPITA - YOGURT CAKE
Wonderful sweet cake from The Book of Greek Cooking by Lesley Mackley(present from my second cousin.)
Provided by ThatSouthernBelle
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat over to 375 F (190 C).
- Grease and line a 9- inch round cake pan.
- In a bowl, whisk egg yolks and sugar until creamy.
- Gradually mix in oil.
- Stir baking soda into yogurt.
- Stir yogurt and half the lemon zest into egg yolk mixture.
- Sift flour and baking powder into mixture and fold carefully.
- Beat eggwhites until stiff but not dry, then fold into batter.
- Pour mixture into the prpared pan.
- Bake 40-50 minutes. Leave in pan for 5 minutes, then transfer to a wire rack to cool.
- Dust with powdered sugar and sprinkle remaining lemon zest over the top.
Nutrition Facts : Calories 463, Fat 17.4, SaturatedFat 3.3, Cholesterol 109.7, Sodium 225.6, Carbohydrate 69.3, Fiber 1.1, Sugar 39.2, Protein 8.2
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