YAOURTOPITA - GREEK YOGHURT CAKE
This recipe has been posted for play in ZWT9 - Greece. This recipe is from website: Realgreekrecipes.blogspot.ca. Delicious, traditional Greek dessert, from recipe used in the homes of local Greek mothers and grandmothers! This is a refreshing and easily prepared cake for the summer months, prepared with Greek strained yoghurt. Although it can be eaten warm straight from the oven, it is best eaten when it is cold.
Provided by Baby Kato
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1503.1, Fat 14.4, SaturatedFat 2.7, Cholesterol 232.5, Sodium 451.4, Carbohydrate 327.1, Fiber 5.5, Sugar 250.4, Protein 23.5
YAOURTOPITA - GREEK YOGURT CAKE
Another recipe that I tried from Realgreekrecipes.blogspot.ca. A delicious, traditional Greek dessert, from recipe used in the homes of local Greek mothers and grandmothers! This is a refreshing and easily prepared cake for the summer months, prepared with Greek strained yogurt. Although it can be eaten warm straight from...
Provided by Baby Kato
Categories Cakes
Time 50m
Number Of Ingredients 13
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 YOGHURT CAKE
This is really a great cake. For some reason, I'm partial to it cold, straight out of the fridge, with a glass of ice-cold milk.
Provided by evelynathens
Categories Dessert
Time 1h40m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 19
Steps:
- Boil all of syrup ingredients together first to make syrup (10 minutes- remove zest).
- It must be cool before being poured onto hot cake.
- Beat butter with 1 1/2 cups sugar till creamy and light-coloured (about 5 minutes).
- Add yolks, peel, extract and brandy and beat until pale and thick.
- Sift dry ingredients and add alternately to the creamed mixture with the yoghurt.
- Beat whites until stiff and glossy.
- Fold into batter mixture along with almonds.
- Pour into a buttered 13 x 9 x 2" baking dish and bake at 350F for 60-70 minutes or until done.
- Check cake after about 25 minutes of baking. If the colour is already dark enough (as is the case for me), cover with a piece of aluminum foil and continue baking.
- Pour cooled syrup over hot cake and allow cake to cool completely.
- Cut into diamond-shaped pieces and serve.
Nutrition Facts : Calories 923.1, Fat 35.5, SaturatedFat 16.4, Cholesterol 185.5, Sodium 437.9, Carbohydrate 139.7, Fiber 3, Sugar 106.2, Protein 12.5
YIAOURTOPITA - YOGURT CAKE
Wonderful sweet cake from The Book of Greek Cooking by Lesley Mackley(present from my second cousin.)
Provided by ThatSouthernBelle
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 463, Fat 17.4, SaturatedFat 3.3, Cholesterol 109.7, Sodium 225.6, Carbohydrate 69.3, Fiber 1.1, Sugar 39.2, Protein 8.2
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.
LEMON YOGHURT CAKE
The glaze of this is special and so is the cake. From my favourite, tried and tested cake book 500 Fabulous Cakes and Bakes
Provided by Girl from India
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350F.
- Grease and flour a 12 1/2 cup bundt or tube tin.
- Cream the butter and sugar together until nice and creamy.
- Add the egg yolks one at a time and beat well after each one is added.
- Add the lemon rind and juice and yoghurt and stir.
- Sift together the flour, and baking powders (I just give them a round in my mixer- a trick a baker showed me) to mix them up.
- In another bowl beat the egg whites and salt till they form stiff peaks.
- Now gently fold the dry ingr.
- into the butter mix and then add a portion of the egg whites folding it inches Then add the remaining egg whites and fold gently.
- Pour into the tin and bake for around 50 minutes testing to see it the skewer comes out clean.
- Leave in the tin itself to cool for around 15 minutes.
- Then turn it out and cool on a rack.
- Glaze: Sift the icing sugar into a bowl.
- Add the lemon juice and mix to stir well.
- Add a little yoghurt at a time just enough to make a smooth mix.
- Put the cooled cake on the serving plate or board and then pour the glaze over and let sit till glaze is set.
Nutrition Facts : Calories 370, Fat 18.1, SaturatedFat 10.8, Cholesterol 114.3, Sodium 406.6, Carbohydrate 47.1, Fiber 0.8, Sugar 26.1, Protein 5.8
YIOAURTOPITA (GREEK YOGURT CAKE)
Tell your Greek friends you're making Yioaurtopita and they'll be at your house in a flash. That's the power of a homemade yogurt cake!
Provided by My Food and Family
Categories Dairy
Time 45m
Yield Makes 10 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 340, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
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