Yiaourtopita - Greek Yogurt Cake
This Greek yoghurt cake, Yiaourtopita, is a treat I simply can’t resist—even on a calorie deficit! Light, moist, and full of flavour, it’s made with Greek yoghurt for a rich yet airy texture and soaked in a simple syrup for the perfect touch of sweetness. Since you’ve loved my cakes in this series, I had to share this one! 👏🏻
Ingredients
4 eggs, yolks and egg whites separated
100g sugar
150g butter
300g self raising flour
300g yoghurt
2 tsp baking powder
Zest of 1 lemon and orange/ clementine
For the syrup:2 cups sugar
1 cup water
1 cinnamon stick
1 hr 30 mins to prepare and cook | Makes 20 square pieces
Method
Start by making the syrup by adding the sugar, water and cinnamon stick to a saucepan. Place over a medium heat, stirring occasionally until it’s brought a boil. Remove off the heat and set aside.
Preheat the oven to 170 degrees Celsius fan. In two mixing bowls, separate the egg whites and yolks. For the egg whites, whisk on a high speed for 2-3 minutes until stiff peaks form. Set aside.
In another mixing bowl, beat the sugar and butter and fluffy, then whisk in each egg yolk one by one.
Add the yoghurt and whisk to combine. Then add the flour and baking powder, and whisk again until combined.
Add the lemon zest and orange zest.
Fold in the meringue in the cake batter until it’s incorporated.
In a pre-greased baking dish (I used a square one), pour in the cake batter and bake for 35-40 minutes until golden on top and cooked through.
Carefully pour the syrup over (you may need to do this in batches to allow it to absorb) and leave to cool before serving.
