Yioaurtopita Greek Yogurt Cake Recipes

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.

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.

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.

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.

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.