Yaourtopita (Greek sour milk cake)
Prep time: 40 minutes
Cook time: 45 minutes
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Candace Scott of Sacramento was looking for a Greek nut cake recipe like the cake served at the Greek Festival. It contained yogurt and had a syrup poured over it after it was baked.
Lyn Coon of Carmichael shares this recipe that comes from “The Best Book of Greek Cookery” by Chrissa Paradissis.
3 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter
1 1/2 cups sugar
6 egg yolks, well-beaten
1 cup yaourti (Greek sour milk, Greek yogurt)
1 cup chopped almonds
6 egg whites
1 cup water
2 cups sugar
Juice of 1/2 lemon
For the cake: Sift flour and measure out the 3½ cups. Add baking powder and baking soda and sift again three times.
In a large bowl, cream butter. Add sugar gradually and then add well-beaten egg yolks. Mix well. Add the sifted dry ingredients alternating with the Greek sour milk (or Greek yogurt). Add chopped almonds and mix well.
Beat egg whites until stiff and fold into mixture. Pour batter into a greased 9-by-13-by-2-inch baking pan. Bake at 350 degrees for about 45 minutes. Cool.
For the syrup: In a small saucepan, bring the water, sugar and lemon juice to a boil and let boil for 5 minutes. Pour over cooled cake.
Per serving: 546 cal.; 8 g pro.; 88 g carb.; 18 g fat (11 sat., 6 monounsat., 1 polyunsat.); 149 mg chol.; 120 mg sod.; 1 g fiber; 59 g sugar; 30 percent calories from fat.