Greek Yogurt Cake Recipes

Steps:

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

Steps:

• Line a 9-by-5-inch loaf pan with plastic wrap, leaving at least a 2-inch overhang on all sides. Peel 2 of the peaches with a sharp paring knife or vegetable peeler (a serrated peeler works great). Cut each peach in half and remove the pit. Slice into 1/4-inch thick wedges and set aside.
• Combine the yogurt, cream, 3 tablespoons of the sugar, vanilla and a pinch of salt in a large bowl and beat with an electric mixer until thick, about 2 minutes.
• Combine 1/2 cup of the raspberries and the remaining 2 teaspoons sugar in a small bowl. Mash together with a fork until the berries form a thick sauce. Lightly stir the raspberry sauce into the yogurt cream.
• Spread 1 cup of the yogurt cream in the bottom of the prepared loaf pan. Place a double layer of graham crackers on top; break some of the crackers into smaller pieces to cover any gaps. Next, arrange all the peach slices on top in a single layer. Top with another cup of yogurt cream, a double layer of graham crackers, and 1 cup of raspberries. Cover the raspberries with the remaining yogurt cream, followed by a single layer of graham crackers.
• Cover the loaf pan with plastic wrap and refrigerate for at least 6 hours and up to 12 hours to allow the crackers to soften and the yogurt cream to set.
• When ready to serve, unwrap the plastic wrap and invert the loaf pan onto a platter. Remove the pan and the plastic wrap. Peel, pit and slice the remaining peach. Decorate the top of the cake with the peach slices and the remaining 1/2 cup raspberries. Cut into slices with a serrated knife.

Steps:

• Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
• Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
• Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
• When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
• For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Steps:

• Position an oven rack in the center of the oven and preheat to 325 degrees F. Coat a 9-inch springform pan with cooking spray. Wrap the bottom and sides of the pan with a large piece of foil and place the pan on a rimmed baking sheet. Put the pita chips into a food processor and pulse until fine. Add the butter and process until the crumbs are moistened. Press the crumbs into the bottom and about 1/2 inch up the sides of the prepared pan. Bake until the crust is slightly dry in appearance and fragrant, about 5 minutes. Cool completely.
• Meanwhile, combine the yogurt, cream cheese, eggs, sugar, flour, vanilla, lemon zest and 1/2 teaspoon salt in a food processor and process until well blended and smooth. Pour over the prepared crust and bake until the center is just set, 40 to 50 minutes. Let cool completely on a wire rack, then cover and chill in the refrigerator for at least 3 hours or overnight.
• Meanwhile, put the blueberries and pineapple juice in a medium saucepan and bring to a boil. Reduce heat to low and cook for 5 minutes, then remove from heat. Sprinkle the gelatin over 1 tablespoon water in a small bowl and let stand 5 minutes. Stir the dissolved gelatin into the hot blueberry mixture until combined. Transfer the mixture to a medium bowl, cover and chill until thickened, about 3 hours.
• After chilling the cheesecake, remove the springform ring. Slice and serve, topped with the blueberry sauce. If the sauce is too thick, rewarm it in the microwave for 20 seconds at a time before spooning over the cheesecake.

Steps:

• Heat oven to 180C (160C for fan)
• Line a large loaf tin with baking parchment
• In a large bowl, beat together the oil, yogurt, syrup, eggs and sugar
• Sift the flour, cococa, baking powder and salt into the bowl, and stir until smooth
• Pour the mixture into the tin and bake for around 1- 1 1/4 hours
• If the cake colours too quickly, cover with foil after 30 minutes cooking.
• Test with a skewer - do not overcook
• VARIATIONS.
• The recipe can be turned into a coconut cake by replacing the cocoa with dessicated coconut. Ginger cake can be made by replacing the cocoa with extra flour, use brown sugar instead of caster and treacle instead of syrup and add 2 teaspoons of ground ginger and 1/2 of mixed spice.

Steps:

• For the raisin syrup: Take a glass bowl and submerge the raisins in the brandy and ouzo overnight.
• After soaking, take a pan and heat the raisins and the brandy-ouzo syrup with the lemon juice, water and sugar.
• Bring the mixture to a boil and then allow it to simmer for approximately 15 minutes.
• Set syrup aside to cool.
• For the cake: Preheat your oven to 350 degrees F.
• Take out a 9 inch cake pan, and lightly grease and flour it.
• Then, take your egg yolks and beat them with the superfine sugar and honey until they are pale and very creamy.
• Take your flour, baking powder and salt and sift together into a large bowl, and then stir in your egg mixture.
• Next stir in your lemon rind and then the melted butter and yogurt.
• Make sure all is combined very well.
• Now, whisk your egg whites to form stiff peaks, and stir one third of them into the cake batter.
• After that, GENTLY fold in the rest of the whisked egg whites.
• Pour the batter into the cake pan, and bake for 35 minutes in your preheated oven.
• Remove from oven and then drizzle some of the raisin syrup over the cake and allow it to soak into the cake.
• To serve, slice the cake and serve with the poached raisins and more of the raisin syrup.
• ENJOY!

Steps:

• Cream butter and sugar until light and fluffy. Add yogurt and beat well. Add egg yolks and lemon rind; mix well. Blend in flour sifted with baking soda. Beat egg whites until stiff and fold gently into cake batter. Pour into a greased and floured, 10 cup mold or a 9 x 13" pan. Bake at 350* for 30 minutes or until toothpick comes out clean when inserted into center of cake. No frosting is needed.

Steps:

• Heat oven to 350ºF.
• Mix first 3 ingredients; set aside. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in eggs. Add yogurt and vanilla; mix well. Gradually beat in flour mixture until well blended.
• Pour into 9-inch round pan sprayed with cooking spray; top with nuts.
• Bake 30 min. or until toothpick inserted in center comes out clean. Cool in pan 10 min. Loosen cake from side of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In one bowl, sift together the flour, cocoa powder and the salt. In another bowl, using a mixer, mix together the eggs, sugar, greek yogurt, vanilla extract and water (or milk).
• Gradually add the flour, salt and cocoa powder mix into the other bowl. Mix until well blended. Using two 9-inch pans, cook for about 30 - 35 minutes.

Steps:

• Preheat the oven to 350 degrees F [180 degrees C]. Generously grease a 10- to 12-cup [1.4- to 2.8-L] tube pan with nonstick cooking spray or softened butter and dust with flour, knocking out any excess.
• For the topping and swirl: Mix all of the ingredients together in a medium bowl with a fork until thoroughly combined. Refrigerate, covered in plastic wrap, until ready to use.
• For the cake: In a large bowl, whisk together the flour, baking powder, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar, oil and vanilla on medium-low speed until well combined, stopping and scraping the bowl with a rubber spatula, as needed, 2 to 3 minutes. On low speed, add the eggs and yolks, one at a time, stopping and scraping the bowl after each addition.
• Add the dry ingredients on low speed in three additions, alternating with two additions of the yogurt, scraping the bowl as needed with a rubber spatula. Stop the mixer and remove the bowl when there are still streaks of flour in the batter. Finish mixing by hand.
• Transfer half of the batter to the prepared pan and smooth the top with a small offset spatula or butter knife. Sprinkle half of the crumb mixture evenly over the batter. Add the remaining batter and smooth the top again. Using your fingers, sprinkle the remaining crumb mixture evenly over the top of the cake, pressing down lightly.
• Bake for 60 to 70 minutes, rotating the pan at the halfway point. The cake is ready when a cake tester inserted in the center comes out with a moist crumb or two. Let cool to room temperature before removing from the pan. Run a paring knife around the edges to release the cake from the pan.
• Dust with confectioners' sugar before serving. The cake will keep, tightly wrapped in plastic wrap, for up to 3 days on the counter.

Steps:

• Preheat oven to 350°F. Coat a standard (8 1/2x4 1/4") loaf pan with nonstick vegetable oil spray. Dust with flour; tap out excess. Whisk 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 3/4 teaspoon kosher salt in a medium bowl. Using your fingers, rub 1 cup sugar with 1 tablespoon finely grated lemon zest in a large bowl until sugar is moist. Add 3/4 cup whole-milk Greek yogurt, 1/2 cup vegetable oil, 2 large eggs, and 1/2 teaspoon vanilla extract; whisk to blend. Fold in dry ingredients just to blend. Pour batter into prepared pan; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50-55 minutes. Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.