Filledyogurtcakewithlemonouzosyrup Recipes

Steps:

• Preheat the oven to 350 degrees F. Coat an 8 1/2- by 4 1/2-inch loaf pan with baking spray. Whisk together the flour, baking powder and salt in a medium bowl. Put the sugar and lemon zest in another bowl and rub the lemon zest into the sugar with your fingers. Add the yogurt, milk, olive oil, vanilla, egg whites and whole egg and vigorously whisk until well blended. Add the flour mixture into the egg mixture and fold until just incorporated. Transfer to the prepared pan. Bake until a cake tester inserted in the center comes out clean, about 50 minutes. Cool in the pan on a wire rack for 5 minutes, and then unmold and cool to room temperature.

Steps:

• Preheat oven to 350°F.
• Grease and flour a 10 inch springform pan.
• Combine all ingredients for the filling and set aside.
• For the cake, combine your butter and sugar in a bowl with your mixer until thick and creamy.
• Beat in the egg yolks one at a time.
• Next mix in your yogurt and zest.
• In a medium bowl, combine flour, baking powder and salt, then sift the flour mixture into the yogurt mixture and beat well.
• In another bowl, beat egg whites until stiff peaks form.
• Whisk half of your whites into the batter, and then fold in the other half.
• Pour half of the cake batter into the prepared springform pan making sure the batter is completely flat and even.
• Next sprinkle the filling evenly over the batter.
• Then pour the remaining batter over the filling.
• Bake your cake in your preheated oven for approximately 45 minutes until it starts to pull away from the pan.
• When it is done, take the cake out and the pan on a wire rack to cool.
• To prepare the sauce, place all ingredients in a saucepan.
• Turn burner to high heat and bring mixture to a boil.
• Once it comes to a boil, reduce your heat and simmer until it has become thicker, approximately 10 minutes.
• Allow mixture to cool.
• When the pan is enough to handle, invert the cake pan over a plate larger than the pan (use whatever plate you wish to display the cake on), and open your springform pan to unmold the cake.
• If it doesn't come right out, you can use a knife or something to go along the edges to release the cake.
• With a spoon, drizzle about a third of your syrup evenly over the cake and allow it to soak in for approximately 10 minutes or so.
• Repeat by spooning the next third of the syrup over evenly, and sit another 10 minutes.
• Finally, spoon the last third over the cake evenly, cover and allow the cake to sit for at least 1 hour before serving.

Steps:

• Melt the butter in a small pan. Remove from the heat and leave to cool slightly. Meanwhile, butter a 23cm springform cake tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4.
• Put the 200g caster sugar, flour and ground almonds in a large bowl and mix well. Whisk the eggs and 75g yogurt into the cooled melted butter, then pour this into the bowl with the dry ingredients. Zest the lemon and orange over the bowl. Stir with a spatula until there are no streaks of flour, then scrape into the tin and bake on the middle shelf of the oven for 40 mins.
• Cut a few slices each from the zested lemon and orange, then squeeze the juice from what's left of each into a saucepan (you'll need about 6 tbsp total). Add the 2 tbsp caster sugar and the fruit slices to the pan. Bring to the boil and cook for 5-10 mins, or until the juice has reduced to a thin syrup and the fruit slices have softened. Leave to cool. Remove the fruit slices to a sheet of baking parchment and leave to dry.
• Insert a skewer into the middle of the cake - it should come out dry, with no wet cake mix clinging to it. If it's not ready, bake for 5-10 mins more and check again. Leave to cool in the tin for 5 mins, then spoon over the citrus syrup. Leave to cool for 10 mins more, then remove from the tin. To freeze, first leave to cool completely, then wrap the cake well. Will keep frozen for up to three months.
• Mix the 2 tbsp yogurt with the icing sugar to make a thick icing. Spoon this onto the centre of the cake and use the back of a spoon to ease it to the edge (it should drip over the side). Scatter over the flaked almonds and decorate with the fruit slices. Serve warm, or leave to cool completely. Will keep in an airtight tin for up to five days.

Steps:

• Preheat oven to 350°F.
• Grease and flour a 10 inch springform pan.
• Combine all ingredients for the filling and set aside.
• For the cake, combine your butter and sugar in a bowl with your mixer until thick and creamy.
• Beat in the egg yolks one at a time.
• Next mix in your yogurt and zest.
• In a medium bowl, combine flour, baking powder and salt, then sift the flour mixture into the yogurt mixture and beat well.
• In another bowl, beat egg whites until stiff peaks form.
• Whisk half of your whites into the batter, and then fold in the other half.
• Pour half of the cake batter into the prepared springform pan making sure the batter is completely flat and even.
• Next sprinkle the filling evenly over the batter.
• Then pour the remaining batter over the filling.
• Bake your cake in your preheated oven for approximately 45 minutes until it starts to pull away from the pan.
• When it is done, take the cake out and the pan on a wire rack to cool.
• To prepare the sauce, place all ingredients in a saucepan.
• Turn burner to high heat and bring mixture to a boil.
• Once it comes to a boil, reduce your heat and simmer until it has become thicker, approximately 10 minutes.
• Allow mixture to cool.
• When the pan is enough to handle, invert the cake pan over a plate larger than the pan (use whatever plate you wish to display the cake on), and open your springform pan to unmold the cake.
• If it doesn't come right out, you can use a knife or something to go along the edges to release the cake.
• With a spoon, drizzle about a third of your syrup evenly over the cake and allow it to soak in for approximately 10 minutes or so.
• Repeat by spooning the next third of the syrup over evenly, and sit another 10 minutes.
• Finally, spoon the last third over the cake evenly, cover and allow the cake to sit for at least 1 hour before serving.