Ingredients for Yaourtopita Greek Yoghurt Cake
- Fine Semolina
- 1 cup granulated sugar
- Greek Yogurt
- 3 large eggs
- ½ cup slivered almonds
- Vanilla Powder
- 1 teaspoon baking powder
- Lemon, Zest Of
- Pinch of salt
- Water
- Lemon Peel
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How to Make Yaourtopita Greek Yoghurt Cake
- Preheat oven to 180°C (350°F).
- Cake Preparation:
- In a large bowl, whisk together 3 large eggs, 1 cup granulated sugar, and the zest of 1 lemon.
- Add 1 cup Greek strained yogurt and whisk until thoroughly combined.
- In a separate bowl, combine 1 cup semolina flour (reserve 1 tablespoon), ½ cup slivered almonds, 1 teaspoon vanilla extract, 1 teaspoon baking powder, and a pinch of salt. Mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Grease a 30cm diameter, 5cm deep baking dish. Sprinkle the reserved 1 tablespoon of semolina evenly over the bottom.
- Pour the cake batter into the prepared dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Syrup Preparation:
- While the cake is baking, prepare the syrup: In a small saucepan, combine 1 cup water, 1 cup granulated sugar, and the juice of ½ lemon. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Once the cake is baked, immediately pour the warm syrup evenly over the hot cake while it's still in the dish. Allow the cake to absorb the syrup.
- Let the cake cool completely before slicing and serving chilled. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
1001g
Fat
13g
Carbs
109g
