Yaourtopita Greek Yogurt Cake 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.

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.

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.

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.

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.

GREEK YOGURT CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sift flour, cocoa powder, and salt together in a bowl. Mix sugar, water, eggs, Greek yogurt, and vanilla extract together in another bowl using an electric mixer.
• Gradually add the flour-cocoa mixture into the bowl with the yogurt mixture. Mix until well blended. Pour batter into two 9-inch cake pans.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 30 to 35 minutes.

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.