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    You are in: Home / Greek / Greek Yoghurt Cake Recipe
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    Greek Yoghurt Cake

    Greek Yoghurt Cake. Photo by Mommy2two

    1/2 Photos of Greek Yoghurt Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    30 mins

    1 hr 10 mins

    evelyn/athens's Note:

    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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    Serves: 8



    Units: US | Metric



    1. 1
      Boil all of syrup ingredients together first to make syrup (10 minutes- remove zest).
    2. 2
      It must be cool before being poured onto hot cake.
    3. 3
      Beat butter with 1 1/2 cups sugar till creamy and light-coloured (about 5 minutes).
    4. 4
      Add yolks, peel, extract and brandy and beat until pale and thick.
    5. 5
      Sift dry ingredients and add alternately to the creamed mixture with the yoghurt.
    6. 6
      Beat whites until stiff and glossy.
    7. 7
      Fold into batter mixture along with almonds.
    8. 8
      Pour into a buttered 13 x 9 x 2" baking dish and bake at 350F for 60-70 minutes or until done.
    9. 9
      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.
    10. 10
      Pour cooled syrup over hot cake and allow cake to cool completely.
    11. 11
      Cut into diamond-shaped pieces and serve.

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    Ratings & Reviews:

    • on August 25, 2003


      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!

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    • on March 26, 2004


      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?)

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    • on August 28, 2003


      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!

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    Read All Reviews (12)


    Nutritional Facts for Greek Yoghurt Cake

    Serving Size: 1 (330 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 923.0
    Calories from Fat 319
    Total Fat 35.4 g
    Saturated Fat 16.4 g
    Cholesterol 185.5 mg
    Sodium 437.8 mg
    Total Carbohydrate 139.6 g
    Dietary Fiber 3.0 g
    Sugars 106.2 g
    Protein 12.5 g

    The following items or measurements are not included:

    Greek yogurt

    lemons, zest of

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