Greek Yogurt Cake With Raisin Syrup Recipes

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!

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.

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!

GREEK YOGURT CAKE

Steps:

• Cream butter and sugar until light and fluffy. Add yogurt and beat well. Add egg yolks and lemon rind; mix well. Blend in flour sifted with baking soda. Beat egg whites until stiff and fold gently into cake batter. Pour into a greased and floured, 10 cup mold or a 9 x 13" pan. Bake at 350* for 30 minutes or until toothpick comes out clean when inserted into center of cake. No frosting is needed.

PETIMEZI - GREEK GRAPE SYRUP

Steps:

• Version 1:.
• Crush grapes in a food mill and extract as much juice as possible and discard the all parts of the grape sans juice.
• Transfer juice to a strainer lined with cheesecloth set over a large pot.
• Allow to drain thoroughly, pressing down on the pulp occasionally until all the juice has collected in the pot - this can be done in batches if your strainer is not large enough to hold all the grapes.
• Tie the ash or bread in a small piece of the cloth and submerge it in the grape juice. Place the pot on the stove and bring the juice to boil over medium heat.
• Reduce the heat and simmer, uncovered for 15 minutes.
• Set the pot aside and let it stand overnight. (The ash brings the juice to the top and any sediment will sink to the bottom.).
• The next day, remove the ask and carefully pour the clarified grape juice into a second pot, leaving all the sediment behind in the first pot.
• Place the juice over medium heat, bring it to a boil, then reduce the heat and simmer until the juice reaches the consistency of of maple syrup or molasses - 235 F on a candy thermometer or about 45-60 minutes. Do not let the liquid boil over or burn but just bubble briskly.
• Allow the syrup to cool slightly and then transfer it to clean glass containers. Stir in any optional leaves now.
• Store in the refrigerator indefinitely.
• Version 2:.
• Bring juice to boil over medium to medium-high heat and cook until 235 F on a candy thermometer or about 1 hour.
• The liquid should be dense but pourable, like honey, when cooled.

REVANI (GREEK CAKE USING SEMOLINA)

Steps:

• Preheat oven to 350F.
• Butter and flour a 13 X 9 inch pyrex baking pan.
• Sift flour, baking powder and salt.
• In large electric mixer bowl, beat egg whites until frothy.
• Gradually beat in 1/2 cup of the sugar.
• Continue beating until very stiff and glossy.
• Set meringue aside.
• Beat egg yolks, remaining sugar, and butter until very light and fluffy.
• Add orange rind and vanilla.
• Beat in dry ingredients alternately (slowly, on a low speed) with orange juice and semolina until incorporated.
• Fold in meringue.
• Turn into prepared pan and sprinkle with almonds.
• Bake for 40-50 minutes, or until it tests done.
• Cool.
• For syrup: Boil sugar, water and cinnamon stick for 8 minutes.
• Add brandy and remove cinnamon stick.
• Pour hot syrup over cooled cake.
• Cool and cut into squares.
• Serve with a dollop of whipped cream.