GREEK YOGURT CAKE
Provided by Martha Stewart
Number Of Ingredients 12
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 CHOCOLATE CAKE
This Greek yogurt cake is a chocolaty, low-fat alternative to a cake with butter!
Provided by Kate Griffin
Categories Desserts Cakes Chocolate Cake Recipes
Time 40m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 226.8 calories, Carbohydrate 51 g, Cholesterol 31.4 mg, Fat 2.1 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 1 g, Sodium 270.6 mg, Sugar 33.7 g
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.
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ORANGE AND GREEK YOGURT CAKE RECIPE | KING ARTHUR BAKING
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4.3/5 (9)Calories 370 per servingTotal Time 1 hr 5 mins
- Add the yogurt, olive oil, orange zest, orange juice, vanilla, sugar, baking powder, and salt. Whisk vigorously until everything is thoroughly combined.
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4.9/5 (8)Estimated Reading Time 6 mins
- In a large bowl, whisk together the sugar, eggs, vanilla Greek yogurt, lemon zest, lemon extract, and oil until smooth and combined.
- Add in the flour, baking powder, salt, and stir until just combined; be sure not overmix. Overmixing can result in a tough cake. Some lumps will be present in the batter, but don’t try to stir them smooth.
- Pour the batter the prepared loaf pan and bake for about 45-50 minutes, or until the top is set and a toothpick comes out clean or with a few moist crumbs but no batter. To help prevent excessive browning, loosely drape a piece of foil over the cake in the last 10 minutes of baking.
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4.8/5 Total Time 1 hr 25 minsCategory DessertCalories 502 per serving
- 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.
- 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).
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