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Greek Yoghurt Cake

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“This is really a great cake. For some reason, I'm partial to it cold, straight out of the fridge, with a glass of ice-cold milk.”
1hr 40mins
1 cake

Ingredients Nutrition


  1. Boil all of syrup ingredients together first to make syrup (10 minutes- remove zest).
  2. It must be cool before being poured onto hot cake.
  3. Beat butter with 1 1/2 cups sugar till creamy and light-coloured (about 5 minutes).
  4. Add yolks, peel, extract and brandy and beat until pale and thick.
  5. Sift dry ingredients and add alternately to the creamed mixture with the yoghurt.
  6. Beat whites until stiff and glossy.
  7. Fold into batter mixture along with almonds.
  8. Pour into a buttered 13 x 9 x 2" baking dish and bake at 350F for 60-70 minutes or until done.
  9. Check cake after about 25 minutes of baking. If the colour is already dark enough (as is the case for me), cover with a piece of aluminum foil and continue baking.
  10. Pour cooled syrup over hot cake and allow cake to cool completely.
  11. Cut into diamond-shaped pieces and serve.

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