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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 hrs 40 mins

    30 mins

    1 hrs 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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    Ingredients:

    Serves: 8

    Yield:

    cake

    Units: US | Metric

    Syrup

    Directions:

    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

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 26, 2004

      55

      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?)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 28, 2003

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)

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    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
    34%
    Total Fat 35.4 g
    54%
    Saturated Fat 16.4 g
    82%
    Cholesterol 185.5 mg
    61%
    Sodium 437.8 mg
    18%
    Total Carbohydrate 139.6 g
    46%
    Dietary Fiber 3.0 g
    12%
    Sugars 106.2 g
    425%
    Protein 12.5 g
    25%

    The following items or measurements are not included:

    Greek yogurt

    lemons, zest of

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