Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, yoghurt cake with syrup. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Yoghurt cake with syrup is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. Yoghurt cake with syrup is something which I’ve loved my entire life. They are fine and they look wonderful.
Greek yogurt / yoghurt cake (yiaourtopita) is a traditional Greek cake recipe, made with yogurt instead of milk, which makes it extra moist and soft. Even though you can make this cake without syrup, my Greek yogurt cake recipe calls for a good splash of vanilla and cognac infused syrup. Learn how to make Yoghurt Cake. Because the cake is soaked in syrup, you can make it well ahead and just whip it out when you're ready to serve.
To get started with this recipe, we must first prepare a few ingredients. You can have yoghurt cake with syrup using 15 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Yoghurt cake with syrup:
- Make ready 1/2 kg sugar
- Take 1/2 kg butter
- Prepare 5 eggs
- Get 600 g sheep's milk yoghurt
- Take 1/2 tsp vanilla
- Make ready zest of one large lemon
- Get 2 tbsp brandy
- Prepare 1 tsp baking soda
- Make ready 1 tsp baking powder
- Prepare 800 g coarse semolina
- Prepare slivered almonds or whipping cream for garnishing
- Make ready For the syrup
- Make ready 1 kg sugar
- Prepare 4 cups water
- Make ready 1/2 tsp vanilla
Combine the eggs, yoghurt, oil, vanilla and lemon zest in a separate large bowl and use a balloon whisk to whisk until well combined. Remove the cooked cakes from the oven and turn out onto the oven tray. Gradually pour the hot syrup evenly over the hot cakes. Release from pan and drizzle with remaining syrup and serve with extra Greek-style yoghurt.
Instructions to make Yoghurt cake with syrup:
- Syrup Prepare the syrup earlier on, even on the previous day so when you use it it should be completely cold. You don't have to boil it for long, a couple of minutes should do it, because you don't want it to thicken.
- Cream the butter with the sugar until fluffy (if you use clarified butter it gets even better).
- Add the eggs one by one and then, little by little the yoghurt with their skin.
- Then add the spices and finally, lowering the speed, add the semolina little by little into which you have already mixed the baking soda and the baking powder.
- Pour into a buttered tray of 40 cm and bake in a preheated oven at 180°C, for about 45 minutes to one hour, depending on your oven.
- When you remove it from the oven, while it is still piping hot, pour the syrup over it that should be completely cold, sprinkle with plenty of roasted slivered almonds and let it cool thoroughly before you cut it.
- Ready to serve and ENJOY!
Gradually pour the hot syrup evenly over the hot cakes. Release from pan and drizzle with remaining syrup and serve with extra Greek-style yoghurt. Greek yogurt lemon cake with lemon syrup. Pour warm syrup over warm cake. Place honey and remaining yoghurt in a bowl; stir to combine.
So that’s going to wrap it up for this special food yoghurt cake with syrup recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
