EASY YOGURT CAKE
This is an easy yogurt cake that uses the yogurt container to measure all of the ingredients. It's ready in under an hour and the perfect not-too-sweet snack or breakfast treat. It's known in France as "Gâteau au Yaourt" and is typically the first cake that French children learn how to make. My son attends a French school and has made this with his classmates.
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes European French
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round springform cake pan.
- Empty the yogurt into a mixing bowl. Measure the oil, using the yogurt container, and add to the yogurt. Set aside. Rinse yogurt container and dry with paper towel to continue using it as a measuring tool.
- Add eggs, sugar, and vanilla extract to the yogurt-oil mixture. Beat well until thoroughly combined. Add flour, baking powder, and salt. Stir until just combined; batter will be thick. Pour into the prepared cake pan and spread to level the top.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 400.2 calories, Carbohydrate 60.1 g, Cholesterol 63.4 mg, Fat 15.5 g, Fiber 0.7 g, Protein 6.2 g, SaturatedFat 2.9 g, Sodium 269.5 mg, Sugar 38.7 g
TURKISH LIME YOGHURT CAKE
Steps:
- Preheat the oven to 180ºC/350ºF
- Zest the limes and squeeze out the juices from 1 1/2 of them and set aside. Separate the eggs then beat the yolks with the sugar until light and creamy. Beat in the flour, then the yoghurt, lime zest and juice. Beat until well mixed.
- Whisk the egg whites until stiff peaks form. Gently fold the whites using a metal spoon in a figure of 8 motion into the mixture until combined. Don't over mix as you'll lose the lightness.
- Grease a 20-25cm springform baking tin with a little butter then dust with flour, tipping out any excess.Pour in the cake mixture and bake in the oven for 50-60 minutes until brown. The cake will rise magnificently, but then fall back into place when cooling, don't worry yourself, this is supposed to happen. That's it! Let it cool, slightly and remove from the tin to cool completely on a wire rack.
- I served mine with a little cream which I'd infused with some rose water that had been sat in my fridge for over 100 years completely unused. It never goes off, apparently.
Nutrition Facts : Calories 140 kcal, Carbohydrate 23 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 88 mg, Sodium 55 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
TURKISH YOGURT CAKE
Steps:
- Cream butter with sugar. Add eggs, one at a time, stirring until well-blended. Add yogurt, flour, rind, and baking powder. Stir baking soda into milk; add to mixture. Mix well. Pour into greased and floured 9 x 13" pan. Bake at 350° for 45 to 50 minutes or until toothpick comes out clean. (sea level) Syrup: combine sugar, water, lemon juice. Boil until syrupy, about 15 minutes. Cool. Pour cooled syrup over hot cake. After completely cooled, sprinkle cake with nuts, or other topping.
TURKISH YOGHURT CAKE
from the blog "O Pistachio" - http://opistachio.blogspot.com/2009/05/turkish-yoghurt-cake-with-stewed.html
Provided by ellie3763
Categories < 4 Hours
Time 1h20m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F / 175°C.
- Beat the egg yolks with the sugar to a thick, pale cream.
- Beat in the flour, then the yoghurt, lemon zest, and lemon juice until it is thoroughly blended.
- Whisk the egg whites until stiff and fold them into the yoghurt mixture.
- Pour this into a round, nonstick baking tin (about 9 inches in diameter), greased with butter.
- Bake for 50 to 60 minutes, until the top is brown. It will puff up like a soufflé and then subside. Turn out onto a serving plate, and serve warm or cold.
Nutrition Facts : Calories 100.8, Fat 2.6, SaturatedFat 0.8, Cholesterol 105.8, Sodium 35.9, Carbohydrate 17.7, Fiber 1.3, Sugar 12.7, Protein 3.8
YOGURT CAKE
Steps:
- Beat the egg yolks with the sugar to a thick, pale cream. Beat in the flour, then the yogurt, lemon zest, and lemon juice until it is thoroughly blended.
- Whisk the egg whites until stiff and fold them into the yogurt mixture. Pour this into a round, nonstick baking tin (about 9 inches in diameter), greased with butter. Bake in an oven preheated to 350°F for 50 to 60 minutes, until the top is brown. It will puff up like a soufflé and then subside.
- Turn out onto a serving plate, and serve warm or cold.
- If you are making the syrup, boil the water with the sugar, lemon juice, and grated orange zest for 3 to 5 minutes. Let it cool, then chill in the refrigerator.
YOGURT CAKE
This Turkish yogurt cake, adapted from the cookbook "Claudia Roden's Mediterranean," is similar to a lemon-scented cheesecake, but it's lighter and has a fresher, tangier flavor. It's good both warm and cold, either on its own or topped with berries that have been macerated in a pinch or two of sugar. Make sure to use whole milk Greek yogurt or another thick, strained variety here, or the texture won't be as creamy.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 7
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.
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.
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