Best Yiaourtopita Yogurt Cake Recipes

YOGHURT CAKE WITH LEMON YIAOURTOPITA

Steps:

• Preheat the oven to 180C. Grease and flour a 26cm-diameter fluted ring tin.
• Whisk the eggwhites with a pinch of salt until soft peaks form.
• Beat the butter with the sugar using the paddle attachment of an electric mixer. Add the egg yolks one at a time, followed by the lemon rind, then the yoghurt. With the mixer on the slowest speed, gradually add the flour and baking powder. Fold in the eggwhites.
• Spoon the mixture into the cake tin and bake until you can tell it is fully cooked by inserting a knife in the middle - you'll know it's ready when the knife comes out clean (40-45 minutes).
• Once out of the oven and while still hot, turn out and dust the cake with icing sugar.

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.

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.