Yaourtopita - Greek Yoghurt Cake
photo by Artandkitchen
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
-
Cake
- 400 g fine semolina
- 400 g sugar
- 500 g Greek yogurt, strained
- 5 eggs
- 50 g almonds, very finely chopped
- 5⁄8 g vanilla powder or 5/8 g vanilla extract
- 1 tablespoon baking powder
- 1 lemon, zest of
- 1⁄16 teaspoon salt
-
Syrup
- 350 g water
- 600 g sugar
- 3 lemon peel, thin strips of
directions
-
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.
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Reviews
-
This is an easy and great recipe!<br/>I prepared the batter as described and I baked it in silicon muffins molds making 20 small pieces.<br/>After dropping the batter in mold i dropped some slivered almonds on the top and I baked them about 25 minutes.<br/>I prepared the syrup but I reduced the quantity (I prepared only one quarter of the suggested quantity) as I'm trying to avoid to many carbs. I poured the syrup on the baked muffins which adsorved the the syrup very well.<br/>Thanks a lot fot posting this delicious halvas recipe, I'm glad I prepared these as we all liked them very much and enjed them imagiing we are in Greece on vacations!
RECIPE SUBMITTED BY
I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend.
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A big thank you to everyone that has made my recipes... hope you enjoyed them.