This traditional Greek Yaourtopita is a light, airy cake made with plain yogurt and studded with toasted almonds. The batter is gently folded with whipped egg whites for a tender crumb, then baked until golden. Once cooled, it is generously drenched in a warm cinnamon syrup that seeps into every pore, creating a moist, fragrant dessert. It is perfect for Sunday brunches, holidays, or as a comforting treat with coffee. Simple to prepare with pantry staples, this cake offers a sophisticated balance of sweetness and spice that pairs beautifully with tea or wine.
Sofi’S Yaourtopita (Yogurt Cake
Description
This traditional Greek Yaourtopita is a light, airy cake made with plain yogurt and studded with toasted almonds. The batter is gently folded with whipped egg whites for a tender crumb, then baked until golden. Once cooled, it is generously drenched in a warm cinnamon syrup that seeps into every pore, creating a moist, fragrant dessert. It is perfect for Sunday brunches, holidays, or as a comforting treat with coffee. Simple to prepare with pantry staples, this cake offers a sophisticated balance of sweetness and spice that pairs beautifully with tea or wine.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC).
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Butter and flour a 13x9-inch baking pan.
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In a large bowl, beat butter and sugar until light and creamy.
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Add egg yolks one at a time, beating well after each addition.
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Stir in vanilla extract.
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In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
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Alternately add the flour mixture and yogurt to the butter mixture, stirring gently until just combined. Do not overmix.
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Fold in the chopped almonds.
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In a clean bowl, beat egg whites until stiff peaks form.
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Gently fold the beaten egg whites into the batter.
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Pour batter into the prepared pan and smooth the top.
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Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
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Remove from oven and let cool in the pan for 10 minutes.
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While cake cools, prepare cinnamon syrup by boiling water, sugar, and cinnamon sticks for 5 minutes.
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Spoon warm syrup evenly over the warm cake until absorbed.
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Allow cake to cool completely before slicing and serving.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 107.5kcal
- % Daily Value *
- Total Fat 12.2g19%
- Saturated Fat 7.6g38%
- Cholesterol 32.2mg11%
- Sodium 0.3mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For the cinnamon syrup, combine 1 cup water, 1 cup sugar, and 2 cinnamon sticks. Boil for 5 minutes, then remove cinnamon sticks. Let syrup cool slightly before pouring over the cake.
If you prefer a simpler presentation, you can omit the syrup and dust the cooled cake with powdered sugar before serving.
Store leftovers covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor.
Ensure yogurt is at room temperature before mixing to prevent the batter from curdling.
