Greek Yogurt Cake Soaked in Syrup Recipe (Yiaourtopita)

A delicious Greek yogurt cake recipe, infused with the aromas and blends of oranges and lemons and garnished with a cognac scented syrup! Greek yogurt cake (yiaourtopita) is a traditional Greek cake recipe, made with yogurt instead of milk, which makes it extra moist and tender. The only thing you have to be careful about is to use full fat, drained, Greek yogurt, so that the cake won’t become gummy. Traditionally, this Greek yogurt cake recipe doesn’t call for syrup, but it certainly is a nice addition!

Serve this delicious traditional Greek yogurt cake (yiaourtopita) with a full spoon of yogurt or ice cream and fresh fruits. Enjoy!

Ingredients

• 1 cup and 1/8 of a cup sugar
• 3/4 of a cup butter
• 2 and 1/4 of a cup self rising flour
• 1 cup yogurt
• 5 eggs (separated into yolks and whites)
• 3 tsps baking powder
• zest of 1 lemon
• zest of 1 orange
• 1 tsp vanilla extract

For the syrup

• 1 1/2 cup water
• 1 1/2 cup sugar
• 3-4 tbsps cognac
• 1/2 tsp vanilla extract

Instructions

1. To prepare the syrup for this Greek yogurt cake, add all the ingredients for the syrup in a small pot and bring to the boil. Boil for about 2-3 minutes, until the sugar has dissolved and the syrup has slightly thickened. Leave aside to cool.
2. To prepare the Greek yogurt cake (yiaourtopita), divide the eggs into yolks and whites. Place the egg whites in the mixer’s bowl, along with a pinch of salt. Make sure your egg whites, bowl and whisk attachments are clean and free of any water. Whisk the egg whites until the mixture is very thick and glossy and a long trailing peak forms when the whisk is lifted (meringues). Place the mixture in a bowl and set aside.
3. In another bowl, sift the flour and the baking powder and blend.
4. Use an electric mixer, to mix the butter and sugar for about 15 minutes, until the butter is creamy and fluffy (it is very important that the butter is at room temperature). Add the egg yolks, one at a time, whilst mixing, allowing time for each one to be absorbed, before adding another. Add the yogurt, the orange and lemon zest and the vanilla extract and blend to combine. Add 1/3 of the sifted flour and blend, using a maryse spatula. Add 1/3 of the meringues and blend with light circular movements from the bottom up. Repeat with the rest of the flour and meringue (adding 1/3 of the flour and 1/3 meringue and then the remaining flour and meringue).
5. Preheat the oven to 190C (both top and bottom heating elements on). To bake the Greek yogurt cake, use a round cake tin, approx. 26cm in diameter. Butter the bottom and sides of the tin and pour in the mixture. 
6. Place the cake in the preheated oven, on the lower rack, turn the heat down to 175C and bake for 50-60 minutes, until nicely coloured and cooked through. Check if it is ready, by sticking in the middle of the cake a wooden skewer or toothpick. If it comes out clean, then the cake is ready.
7. To finish the Greek yogurt cake, ladle slowly the cold syrup over the hot cake, allowing each ladle of syrup to be absorbed, before ladling again. Allow time for the syrup to be absorbed.
8. This Greek yogurt cake is ideally served cold, not hot, with a fresh fruits, yogurt or ice-cream . Enjoy!