Yaourtopita Greek Yogurt Cake Recipes

YAOURTOPITA - GREEK YOGURT CAKE

Steps:

• 1. For the cake, put the eggs, sugar and grated peel in a bowl and beat well with a hand whisk.
• 2. Add the yogurt and beat well until it is well mixed.
• 3. Set aside 1 tbsp of semolina and put the rest in a bowl and add the almonds, vanilla, baking powder and salt, mix well.
• 4. Add this mixture to the yogurt mixture and mix well.
• 5. Take an oven dish 30cm diameter and 5cm deep, butter it and sprinkle the tbsp of semolina you have previously set aside.
• 6. Put the mixture in the dish and bake in a preheated oven at 180 degrees Celsius for 30 minutes.
• 7. In the meantime prepare the syrup by boiling all the syrup ingredients for 5 minutes.
• 8. When the cake is ready, cut it into portions in the oven dish and pour the syrup over it.
• 9. Remember, the cake should be hot when you do this and the syrup warm.
• 10. Serve chilled.

GREEK YOGURT CAKE (YIAOURTOPITA)

Steps:

• Preheat oven to 350 F. Lightly grease your 9" round cake pan with butter (you can also use an 8x8" brownie pan if thats what you have). I used a springform pan.
• Separate your eggs into two bowls, one with the whites and one with the yolks. The bowl with the whites should be large.
• Using an electric hand mixer, beat each for 30 seconds. Add the beaten yolks, vanilla, yogurt, butter and zests to the egg whites. Beat until creamy. Next add the powered sugar and mix until just incorporated. Lastly, add the flour and baking soda and mix until no flour is visible. Transfer batter to your pan and spread out evenly with a rubber spatula.
• Bake for 30-35 minutes or until toothpick comes out clean. Remove from oven and allow to cool for 10 minutes prior to removing from pan. Allow to cool completely if decorating with whip cream and berries. You can also just top with some powdered sugar to serve. I also topped mine with some lemon zest as a final garnish.

YAOURTOPITA - GREEK YOGHURT CAKE

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.

YIAOURTOPITA - YOGURT CAKE

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.

YOGURT CAKE

Steps:

• Heat oven to 350 degrees and butter an 8- or 9-inch springform pan.
• Using an electric hand mixer or a standing electric mixer fitted with the whisk attachment, beat egg whites on medium-low until the mixture looks frothy, 1 to 2 minutes. Slowly start to increase the speed to medium-high. Continue to beat the egg whites until soft peaks form, about 3 minutes. Set aside.
• In a separate bowl but using the same mixer, combine yolks and sugar (no need to wash beaters after the egg white). Beat yolks on medium-high until the mixture is very pale and fluffy, about 3 minutes. Reduce speed to medium and gradually beat in flour, yogurt, lemon zest and juice, and salt until fully incorporated.
• Gently fold half of the egg whites into the yolk-yogurt mixture until only a few streaks remain. Fold in the remaining whites, scraping the bottom and sides of the bowl, until the batter is evenly mixed, light and smooth.
• Scrape the batter into prepared pan and smooth into an even layer. Bake until the top is speckled with golden brown and puffed, 40 to 55 minutes. (The 8-inch pan will take longer to bake through.) Transfer the pan to a wire rack and let cake cool before cutting. Serve warm or cold.

YIOAURTOPITA (GREEK YOGURT CAKE)

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.