SIMPLE YOGHURT POUND CAKE
Adapted from Vanilla Sour Cream Pound Cake recipe found on http://southernfood.about.com/od/poundcakes/r/blcc89.htm I had replaced sour cream from the original recipe with yoghurt, reduced the original amount of sugar by 1/4 cup and used a loaf pan instead :)
Provided by Chun1820
Categories Dessert
Time 2h
Yield 10-12 slices, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300° F (about 150° C).
- Using an electric beater or kitchen aid, cream together sugar and butter, when it is light and fluffy, add egg yolks one at a time,beat well after each addition.
- Blend in vanilla and yoghurt.
- In a separate bowl, sift sifted flour, salt, and soda.
- Add sifted dry ingredients to batter, beat well.
- For the egg whites, to ensure a successful formation of stiff peaks, the first step is that the bowl - preferably a metal or glass bowl, and beaters should be clean and dry. If there is a trace of oil residue in the bowl or a little hint of yolk in the whites, it will interfere with the formation of air bubbles. Beat on low speed for about a minute until foamy then switch to medium/high speed until stiff peaks form. (Note: I do not have 2nd spare bowl designed for the kitchen aid for beating the egg whites, so I scoop with a spatula the yoghurt mixture batter - it would be rather stiff by then - into a large separate clean bowl; then wash, dry the beaters and bowl of the kitchen aid with paper towel.).
- Take a quarter or so of the beaten egg white and mix it into the yoghurt batter, it will bring the consistency of the batter closer to that of the foam so they mix better. Fold the rest of the egg white in 2 or 3 parts, do not over mix.
- Pour into a greased loaf pan and bake for about 1 1/2 hours (90 mins) or until loaf is golden brown and toothpick inserted in center comes out clean.
- Cool in pan for 5 minutes, then transfer to wire rack and cool completely.
Nutrition Facts : Calories 346.4, Fat 14.1, SaturatedFat 8.2, Cholesterol 111.8, Sodium 445.5, Carbohydrate 50.1, Fiber 0.6, Sugar 32.2, Protein 5.4
YAOURTOPITA - GREEK YOGHURT CAKE
This recipe has been posted for play in ZWT9 - Greece. This recipe is from website: Realgreekrecipes.blogspot.ca. Delicious, traditional Greek dessert, from recipe used in the homes of local Greek mothers and grandmothers! This is a refreshing and easily prepared cake for the summer months, prepared with Greek strained yoghurt. Although it can be eaten warm straight from the oven, it is best eaten when it is cold.
Provided by Baby Kato
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cake:.
- Put the eggs, sugar and grated peel in a bowl and beat well with a hand whisk.
- Add the yoghurt and beat well until it is well mixed.
- Set aside 1 tbsp of semolina and put the rest in a bowl and add the almonds, vanilla, baking powder and salt, mix well.
- Add this mixture to the yoghurt mixture and mix well.
- Take an oven dish 30cm diameter and 5cm deep, butter it and sprinkle the tbsp of semolina you have previously set aside.
- Put the mixture in the dish and bake in a preheated oven at 180 degrees Celsius for 30 minutes.
- In the meantime prepare the syrup by boiling all the syrup ingredients for 5 minutes.
- When the cake is ready, cut it into portions in the oven dish and pour the syrup over it.
- Remember, the cake should be hot when you do this and the syrup warm.
- Serve chilled.
Nutrition Facts : Calories 1503.1, Fat 14.4, SaturatedFat 2.7, Cholesterol 232.5, Sodium 451.4, Carbohydrate 327.1, Fiber 5.5, Sugar 250.4, Protein 23.5
TURKISH YOGHURT CAKE
from the blog "O Pistachio" - http://opistachio.blogspot.com/2009/05/turkish-yoghurt-cake-with-stewed.html
Provided by ellie3763
Categories < 4 Hours
Time 1h20m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F / 175°C.
- Beat the egg yolks with the sugar to a thick, pale cream.
- Beat in the flour, then the yoghurt, lemon zest, and lemon juice until it is thoroughly blended.
- Whisk the egg whites until stiff and fold them into the yoghurt mixture.
- Pour this into a round, nonstick baking tin (about 9 inches in diameter), greased with butter.
- Bake for 50 to 60 minutes, until the top is brown. It will puff up like a soufflé and then subside. Turn out onto a serving plate, and serve warm or cold.
Nutrition Facts : Calories 100.8, Fat 2.6, SaturatedFat 0.8, Cholesterol 105.8, Sodium 35.9, Carbohydrate 17.7, Fiber 1.3, Sugar 12.7, Protein 3.8
GREEK YOGHURT CAKE
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.
Provided by evelynathens
Categories Dessert
Time 1h40m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 19
Steps:
- Boil all of syrup ingredients together first to make syrup (10 minutes- remove zest).
- It must be cool before being poured onto hot cake.
- Beat butter with 1 1/2 cups sugar till creamy and light-coloured (about 5 minutes).
- Add yolks, peel, extract and brandy and beat until pale and thick.
- Sift dry ingredients and add alternately to the creamed mixture with the yoghurt.
- Beat whites until stiff and glossy.
- Fold into batter mixture along with almonds.
- Pour into a buttered 13 x 9 x 2" baking dish and bake at 350F for 60-70 minutes or until done.
- 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.
- Pour cooled syrup over hot cake and allow cake to cool completely.
- Cut into diamond-shaped pieces and serve.
Nutrition Facts : Calories 923.1, Fat 35.5, SaturatedFat 16.4, Cholesterol 185.5, Sodium 437.9, Carbohydrate 139.7, Fiber 3, Sugar 106.2, Protein 12.5
CRYSTALLIZED GINGER - YOGHURT POUND CAKE
A great cake to have with coffee and tea. Very easy to make and tastes like you fussed. Dense and buttery with a gingery zing.
Provided by evelynathens
Categories Dessert
Time 1h35m
Yield 1 large Bundt Cake
Number Of Ingredients 10
Steps:
- Preheat oven to 300F (a low temperature, but it works); butter and flour a bundt pan (mine is no-stick but I still butter and flour it).
- With mixer beat butter for a couple of minutes until white; add sugar and extracts and beat a few minutes longer (about 8-9 minutes in all); Add eggs, one at a time, beating after each addition; With mixer on low (to avoid getting flour dust all over the kitchen) add flour, baking powder and salt alternately with yoghurt; beat in ginger; this makes a very thick batter; Spoon into prepared bundt pan and bake for 75 minutes (but start checking with toothpick to see if it's done after an hour (temperatures vary from oven to oven).
- Variations: I often use the 'base' recipe (omitting the ginger) and 'marble some of the batter with cocoa (add a tablespoonful or so of milk and 2 heaping tablespoonfuls of cocoa to 1/3 of the batter); or make a nut cake by stirring in 1 1/2 cups of the flour-dusted, toasted nuts of your choice (a sprinkle of freshly-grated nutmeg is great in this version); our current favourite is chocolate, chocolate/chip where I add 3 tablespoonfuls of cocoa to the batter (along with a couple of tablespoonfuls of milk - or buttermilk if you have it) and then stir in 1 1/2 cups of flour-dusted chocolate chips at the end, before spooning into pan.
COCOA AND YOGHURT MARBLE CAKE
This is a very easy to prepare cake, moist and tender, with yoghurt and cocoa to satisfy any sweet cravings.
Provided by WhileHeWasOut
Categories Dessert
Time 1h
Yield 6-8 slices, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, whisk together flour, baking powder and salt. Set aside. In another bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Add in the eggs, beating after each addition. Mix in the yoghurt until smooth. Whisk in the dry ingredients until just combined.
- Remove about 2/3 to 3/4 cup of batter and place in a separate bowl. Add the cocoa powder and mix until smooth. Pour enough of the light batter to evenly coat the bottom of your greased pan. Then add the chocolate batter and light batter in a checkerboard pattern. Once all the batter has been added, take a knife or a toothpick and run it through the batter, swirling it around (or simply add the light batter, then add the chocolate batter in spots, grab a fork and move it around a few times in the batter).
- Bake for about 45 minutes at 180°C/350°F, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, before placing on a cooling rack to cool completely.
CUSTARD YOGHURT CAKE
Adapted from a 2007 edition of Super Food Ideas - can make individual small cakes but I usually just make one larger cake as I am always short on time.
Provided by katew
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- .Pre heat oven 180°C.
- Grease standard cake tin.
- Beat butter, sugar and vanilla together with electric mixer.
- When pale and creamy add eggs and beat well.
- Fold in flour and custard powder alternately with yoghurt.
- Stir till smooth.
- Pour into tin, bake 25 - 35 minutes till golden.
- Allow to cool in pan.
CHOCOLATE ORANGE YOGHURT CAKE
A delicious moist orange chocolatey cake based on a drizzle cake recipe.
Provided by mydnightshadow
Time 1h10m
Yield Serves 12
Number Of Ingredients 46
Steps:
- Preheat the oven to 350 F/ 180 C degrees. Grease an 8 ½ x 4 ¼ x 2 ½-inch loaf pan (2lb loaf tin). Line the bottom with parchment paper. Grease and flour the pan. Sift together the flour, cocoa, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, 1 cup (200g) sugar, the eggs, orange zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
- Meanwhile, cook the 1/5 cup (100ml) orange juice and remaining 1/3 cup (80g) sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
- When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the orange-sugar mixture over the cake and allow it to soak in. Cool.
- For The Glaze: Combine the confectioners' sugar and orange juice (and cocoa if required) and pour over the cake.
- OR Alternative Fudgy Glaze: In a large saucepan over medium heat, combine orange chocolate, butter and milk. Bring to the boil, stirring frequently. Remove from heat stir in orange juice thoroughly then beat in icing sugar, salt and vanilla. Beat until smooth, adjusting consistency with more milk or sugar, if necessary.
YOGHURT CAKE
Make and share this Yoghurt Cake recipe from Food.com.
Provided by Bokenpop aka Mad
Categories Breads
Time 1h3m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Beat all ingredients together for 3 minutes.
- Pour into a greased 23 cm bundt pan.
- Bake at 160C for 1 hour.
Nutrition Facts : Calories 644.1, Fat 30.8, SaturatedFat 5, Cholesterol 96.9, Sodium 636.8, Carbohydrate 84.5, Fiber 1.2, Sugar 50.1, Protein 8.8
LEMON YOGHURT CAKE
The glaze of this is special and so is the cake. From my favourite, tried and tested cake book 500 Fabulous Cakes and Bakes
Provided by Girl from India
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350F.
- Grease and flour a 12 1/2 cup bundt or tube tin.
- Cream the butter and sugar together until nice and creamy.
- Add the egg yolks one at a time and beat well after each one is added.
- Add the lemon rind and juice and yoghurt and stir.
- Sift together the flour, and baking powders (I just give them a round in my mixer- a trick a baker showed me) to mix them up.
- In another bowl beat the egg whites and salt till they form stiff peaks.
- Now gently fold the dry ingr.
- into the butter mix and then add a portion of the egg whites folding it inches Then add the remaining egg whites and fold gently.
- Pour into the tin and bake for around 50 minutes testing to see it the skewer comes out clean.
- Leave in the tin itself to cool for around 15 minutes.
- Then turn it out and cool on a rack.
- Glaze: Sift the icing sugar into a bowl.
- Add the lemon juice and mix to stir well.
- Add a little yoghurt at a time just enough to make a smooth mix.
- Put the cooled cake on the serving plate or board and then pour the glaze over and let sit till glaze is set.
Nutrition Facts : Calories 370, Fat 18.1, SaturatedFat 10.8, Cholesterol 114.3, Sodium 406.6, Carbohydrate 47.1, Fiber 0.8, Sugar 26.1, Protein 5.8
MADZOONOV GARGANTAG (ARMENIAN YOGHURT CAKE)
Yoghurt cakes are always so moist. I love the sound of the lemon flavourings in this one. The recipe specifies natural yoghurt, but when I make it I plan to use creamy Greek yoghurt. I'm posting this recipe, which I found in 'The Best of Lebanese and Middle Eastern Cooking' for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cream the butter and sugar together until light, then beat in the yoghurt.
- Beat in the eggs, one at a time.
- Add the lemon juice and lemon zest.
- Stir in the sifted flour and bicarbonate of soda, and gently fold it into the mixture.
- Pour the mixture into a lightly greased and lined 23mm spring-form pan.
- Bake in a moderate oven (180°C; 350°F) for 45 minutes, or until golden brown and firm to touch.
- Cool.
- To serve: decorate with whipped cream and strawberries.
Nutrition Facts : Calories 599.1, Fat 27.8, SaturatedFat 16.7, Cholesterol 159.3, Sodium 626.2, Carbohydrate 81, Fiber 1.7, Sugar 50, Protein 8.4
LEMON AND YOGHURT CRUMBLE CAKE
Very lemony and not nearly so complicated as it sounds. My family love this
Provided by blackbird17
Time 1h20m
Yield Makes Slices
Number Of Ingredients 0
Steps:
- Preheat oven to 180C/fan oven 170C/Gas 4.
- Grease and line a 23cmX13cm loaf tin
- To make the crumble put the sugar flour and lemon rind into a bowl and rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs. Set aside
- Make the cake. Sift the flour, bicarbonate of soda and salt into a bowl. Stir in the candied lemon peel and make a well in the centre.
- Put the butter in a pan and set over a low heat until melted, stirring occasionally. Remove from the heat and whisk in the sugar, yoghurt, eggs, lemon rind and vanilla. Pour into the well and stir with a fork until just blended.
- Spoon half the cake mixture into the prepared tin, pushing it into the corners and smooth over the top. Sprinkle over half the crumble. Drop spoonsful of the remaining cake mix over the crumble spreading it evenly. Sprinkle with the remaining crumble.
- Bake for 1 hour until the cake is well risen and golden and a skewer inserted into the centre comes out clean.
- Put the tin on a wire rack and cool for 30 minutes before turning out.
PISTACHIO, YOGHURT AND CARDAMOM CAKE
This is a great cake recipe that I got from a baking book. It's so easy to make make and tastes great! Goes great with coffee, tea or just by itself. Enjoy!
Provided by Zee Merchant
Categories Dessert
Time 1h30m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 180°C/350°F.
- Grease and line a 20cm round cake tin.
- Place pistachios and cardamom in a food processor and pulse until the pistachios are just chopped.
- Add butter, flour and 3/4 cup of the caster sugar and pulse for 20 seconds or until the mixture is crumbly.
- Combine yoghurt and eggs and add to the above, and pulse for 10 seconds or until just combined.
- Spoon into the tin and bake for 45-50 minutes or until skewer when inserted comes out clean.
- Cool for 10 minutes and invert cake onto a plate.
- Peel the zest of the lime.
- Place the remaining sugar and 100ml water in a saucepan and heat until sugar is dissolved.
- Bring to a boil and add the lime zest and cook for 5 minutes.
- Strain and cool slightly.
- Pierce the cake with a few skewer holes and pour hot syrup on the cake.
Nutrition Facts : Calories 513.1, Fat 26.4, SaturatedFat 11.6, Cholesterol 121.6, Sodium 331.1, Carbohydrate 62.9, Fiber 2.8, Sugar 41.2, Protein 9.4
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