YOGHURT CAKE
Make and share this Yoghurt Cake recipe from Food.com.
Provided by Bokenpop aka Mad
Categories Breads
Time 1h3m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Beat all ingredients together for 3 minutes.
- Pour into a greased 23 cm bundt pan.
- Bake at 160C for 1 hour.
Nutrition Facts : Calories 644.1, Fat 30.8, SaturatedFat 5, Cholesterol 96.9, Sodium 636.8, Carbohydrate 84.5, Fiber 1.2, Sugar 50.1, Protein 8.8
ARMENIAN ORANGE CAKE
We were invited for dinner at a friend's house and she served us this wonderful cake for dessert. I found this recipe at Cooks.com and Chow Times.com. I have yet to try making it myself to see if it works. Will probably add a review if it turns out great.
Provided by Pinaygourmet 345142
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- Combine the brown sugar, flour, butter, salt, orange peel and all-spice in a medium size bowl.
- Blend with a pastry blender (or mix with your hand) until the mixture is crumbly and completely blended.
- Grease a baking pan. Spread half of the crumb mixture on the baking pan and pressed the mixture down evenly.
- In a small mixing bowl, combine the baking soda, sour cream and egg. Stir to mix well.
- Add the sour cream mixture into the remaining half of the crumb mixture. Blend well.
- Pour the batter over the crumb base.
- Sprinkle the top with almond flakes or chopped nuts.
- Bake in the 350F oven for 40 to 45 minutes or until the tester comes out clean.
- Serve warm with the Orange Whipped Cream Topping.
- Orange Whipped Cream Topping:.
- Whip cream until stiff. Stir in sugar, peel and liqueur. Let stand for about one hour to let flavors blend.
Nutrition Facts : Calories 436.5, Fat 21.6, SaturatedFat 12.2, Cholesterol 73.6, Sodium 294.7, Carbohydrate 58.1, Fiber 1.2, Sugar 39.5, Protein 4.6
MOROCCAN HONEY & MINT SYRUP CAKE
The delicious Moroccan combination of mint and honey comes through well in this sweet, moist cake. Perfect with a dollop of natural yoghurt sweetened with honey and mint, and freshly made mint tea. Makes 1 x 20cm-round cake
Provided by Dropbear
Categories Dessert
Time 1h50m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Preheat the oven to 150ºC. Beat the butter, sugar and mint until they begin to change colour. Add small quantities of the egg, coconut and flour, beating well between each addition to prevent the mixture from curdling. Repeat until you have used these ingredients up.
- Line a lightly greased spring-release cake-tin with baking paper. Pour the batter inches Bake for 1-11/2 hours (you can make the mint syrup during this time). Check the cake is baked by inserting a skewer in the centre. If it comes out clean, the cake is ready. Remove from the oven and allow it to cool in the tin for 5-10 minutes.
- For the mint syrup.
- Place all ingredients in a saucepan and bring to the boil, stirring occasionally to ensure the sugar is dissolved. Remove from the heat and allow to cool for 30- 45 minutes. Strain through a sieve and discard the mint leaves. Use the syrup as directed.
- To assemble.
- Preheat the oven to 170ºC. With the cake still in the tin, prick 60-70 holes in the top. Pour the mint syrup evenly over the cake, allowing it to soak inches.
- Place the butter, honey and almonds in a saucepan and melt them together, stirring until all are well combined. Do not allow to boil. Remove from the heat and immediately spread this topping on the cake.
- Place the cake back in the oven and bake the topping to a light amber colour (about 15 minutes). Remove and allow to cool in the tin for 20-30 minutes. Take the cake out of the tin carefully and while it is still warm, gently remove the baking paper. Dust the cake with icing sugar before serving.
Nutrition Facts : Calories 7462, Fat 384.6, SaturatedFat 202.2, Cholesterol 1771.2, Sodium 5076.3, Carbohydrate 952.2, Fiber 46, Sugar 748.2, Protein 110.2
MADZOON -ARMENIAN YOGURT
This is a wonderful way to make your very own yogurt! Once you start this process you may never run out of yogurt again! Why pay a lot of money for those measley little containers? Mix in your own fruit in a batch also.
Provided by Mark Marcarian
Categories One Dish Meal
Time 2h20m
Yield 1 Quart
Number Of Ingredients 3
Steps:
- Pour the milk into a saucepan and bring to a boil, stirring constantly.
- When it comes to a boil, add 1/2 pint of heavy cream, and pour into an earthen bowl or Pyrex dish.
- When it is lukewarm, stir the madzoon starter with a spoon until it is smooth and dilute it with some of the warm milk.
- Pour this mixture into warm milk and stir.
- Set your oven to 200F degrees.
- When heated, turn off oven and place bowl in oven.
- Check in 2 hours for firmness.
- Variation: Use skim milk instead of whole milk and eliminate cream.
- Note: You may use commercial plain yogurt as your starter.
Nutrition Facts : Calories 1444.1, Fat 121.8, SaturatedFat 74.3, Cholesterol 431.6, Sodium 509, Carbohydrate 53.6, Sugar 54.5, Protein 38.4
CUSTARD YOGHURT CAKE
Adapted from a 2007 edition of Super Food Ideas - can make individual small cakes but I usually just make one larger cake as I am always short on time.
Provided by katew
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- .Pre heat oven 180°C.
- Grease standard cake tin.
- Beat butter, sugar and vanilla together with electric mixer.
- When pale and creamy add eggs and beat well.
- Fold in flour and custard powder alternately with yoghurt.
- Stir till smooth.
- Pour into tin, bake 25 - 35 minutes till golden.
- Allow to cool in pan.
YAOURTOPITA - GREEK YOGHURT CAKE
This recipe has been posted for play in ZWT9 - Greece. This recipe is from website: Realgreekrecipes.blogspot.ca. Delicious, traditional Greek dessert, from recipe used in the homes of local Greek mothers and grandmothers! This is a refreshing and easily prepared cake for the summer months, prepared with Greek strained yoghurt. Although it can be eaten warm straight from the oven, it is best eaten when it is cold.
Provided by Baby Kato
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cake:.
- Put the eggs, sugar and grated peel in a bowl and beat well with a hand whisk.
- Add the yoghurt and beat well until it is well mixed.
- Set aside 1 tbsp of semolina and put the rest in a bowl and add the almonds, vanilla, baking powder and salt, mix well.
- Add this mixture to the yoghurt mixture and mix well.
- Take an oven dish 30cm diameter and 5cm deep, butter it and sprinkle the tbsp of semolina you have previously set aside.
- Put the mixture in the dish and bake in a preheated oven at 180 degrees Celsius for 30 minutes.
- In the meantime prepare the syrup by boiling all the syrup ingredients for 5 minutes.
- When the cake is ready, cut it into portions in the oven dish and pour the syrup over it.
- Remember, the cake should be hot when you do this and the syrup warm.
- Serve chilled.
Nutrition Facts : Calories 1503.1, Fat 14.4, SaturatedFat 2.7, Cholesterol 232.5, Sodium 451.4, Carbohydrate 327.1, Fiber 5.5, Sugar 250.4, Protein 23.5
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