Yiaourtini/ yoghurt cake

Yiaourtini/ yoghurt cake is an fragrant and fluffy cake which comes from the area Achaia in Western Greece. An previous recipe from Peloponnese, it resembles ravani or samali and this Greek Semolina Cake by my Auntie Loulla, which all have some variations but look alike.

The Yiaourtini cake is a semolina cake laced with orange and honey syrup.

Its cousins, ravani doesn’t comprise yoghurt nonetheless, and samali is made with coarse as an alternative of positive semolina, and butter.

It’s second cousin (!) Yiaourtopita is a yoghurt cake constructed from flour as an alternative of semolina.

They’re all totally different in the case of their granular particulars but surely, are all equally scrumptious.

Beneath is my Dad George’s recipe for Greek Yoghurt Cake.

Components:

Syrup:

• 600g sugar
• 750 ml water
• 2 tbsp Greek thyme honey
• 1 lemon, peel and juice

For the cake:

• 5 free-range medium eggs, yolks and whites seperated
• pinch of salt
• 500g Greek yoghurt
• 300g granulated sugar
• 300g positive semolina and additional for dusting
• 2 tsp vanilla extract
• 2 tbsp baking powder
• 1 tbsp baking soda
• 125ml brandy
• zest of 1 lemon
• zest and juice of 1 orange
• olive oil for greasing
• icing sugar for sprinkling (optionally available)

Methodology:

For the syrup:

Place the sugar, water, honey and lemon peel in a big casserole dish and boil over medium warmth, stirring a few times.

At boiling level, flip the warmth all the way down to low and simmer for five minutes. As soon as simmered, add the lemon juice. Sat apart to chill.

For the cake: 

Preheat the quilt to 180c/160c fan/ fuel 4.

To make the meringue, put the egg whites and a pinch of salt in to a big, clear bowl and whisk for 5-6 minutes with an electrical whisk or hand whisk till tender peaks kind.

In a big bowl, beat the yoghurt with the sugar for five minutes utilizing an electrical whisk or a hand whisk. Add the egg yolks one after the other, the semolina, vanilla extract, baking powder, baking soda, the brandy, lemon zest and the orange zest and juice. Proceed whisking the combination for 1-2 minutes till all of the components are nicely integrated.

Add the meringue into the cake combination utilizing a metallic spoon and fold it in spherical actions after which vertical actions from the highest. Do that just a few occasions till totally mixed.

Pour the combination right into a calmly greased and semolina dusted tray, 25 x 30 cm or a spherical tray 28cm and degree the highest with a spoon.

Bake the Yiaourtini in a pre-heated oven for 40-45 minutes till golden brown. Check it by inserting a toothpick or skewer and if it comes out clear, it’s prepared. Take away from the oven and let it cool for 4-5 minutes.

Prick the cake with a toothpick or skewer and pour the syrup slowly utilizing a ladle making certain you cowl the cake evenly.

Let it cool and lower the Yiaourtini into diagonal or sq. items.

When you favor, mud with icing sugar

Serve by itself or with ice cream.