Greek Yoghurt Cake

Recipe by evelynathens
READY IN: 1hr 40mins
SERVES: 8
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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