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."
 
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photo by Mommy2two photo by Mommy2two
photo by Mommy2two
photo by twissis photo by twissis
Ready In:
1hr 40mins
Ingredients:
19
Yields:
1 cake
Serves:
8
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ingredients

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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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Reviews

  1. I had people coming over so I made this the night before, left it in the refrigerator and served it the next day, Oh my god Evelyn!!! it was so goood:) I made no changes except for the vanilla extract ( I cant find it anywhere) but I used vanilla powder. Your recipe was given out to 3 ladies, and I'm sure they will also pass it on!!! Thanks for a great recipe Evelyn!
     
  2. Made this recipe for a Mediterranean night we were having for friends. (Started to make tiramisu, but the marscapone cheese was moldy) At any rate - delicious, super moist. Can't help thinking it would be nice with that Italian lemon liqueur drizzled over a tiny dot of ice cream on the side. Guests were delighted and isn't that what it's all about. (I used Balkan style yoghurt - which, I was assured by a dairy company rep, was the same as Greek style. It's a keeper. Te kanis! (sp?)
     
  3. Thanks for a great dare Evelyn! I made this using light sour cream since I couldn't find Greek yogurt and I substituted apple juice for the brandy. Thanks for these suggestions! It was so good, my DH ate three huge pieces within the first hour!
     
  4. Normally if I change a recipe pretty radically, I wouldn't put a star rating, but since I didn't change the formula of the cake, just the flavor, I feel safe putting in the stars. I didn't have any fresh lemons (and it's pretty clear that is what is required), but I did have some greek yogurt to use up, so I made this as a coconut flavored cake instead of lemon. I used sweetened shredded coconut in the syrup (as well as coconut extract) and just ran the syrup through a strainer and discarded the coconut shreds before I poured over the cake. In the cake itself, I just subbed in the coconut extract instead of lemon. This cake is fantastic! I like the little crunchy bits from the almonds and the syrup makes this cake so moist. Delicious. Evelyn, I know this is not exactly what you had in mind with this cake, but it is a very tasty cake, whatever flavor you decide to use! Thanks for posting!
     
  5. I wasn't overly impressed with this one, and no one else seemed to be either. It wasn't awful... just nothing special. I've gotten rave reviews when I've made Greek Lemon Cake (#170361) and I think I'll be sticking with that one as a great end to my Greek dinners!
     
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Tweaks

  1. Thanks for a great dare Evelyn! I made this using light sour cream since I couldn't find Greek yogurt and I substituted apple juice for the brandy. Thanks for these suggestions! It was so good, my DH ate three huge pieces within the first hour!
     

RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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