Greek Yogurt-Walnut Cake (Yiaourtopita)
February 07, 2013
"This is a very sweet cake however you could reduce the sugar down to 2 cups from 2 1/2 cups if you wanted to. I do recommend using only Greek yogurt for this, for the best texture follow all mixing times. For added flavor you could add in lemon zest or orange zest"
- Serving Size: 1 (252.8 g)
- Calories 690.3
- Total Fat - 25.2 g
- Saturated Fat - 11.6 g
- Cholesterol - 129.9 mg
- Sodium - 266 mg
- Total Carbohydrate - 108.3 g
- Dietary Fiber - 1.4 g
- Sugars - 77.6 g
- Protein - 8.7 g
- Calcium - 84.4 mg
- Iron - 3.5 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.4 mg
Make the syrup first; Bring the sugar and water to a soft boil and cook for approximately 20 minutes or until the syrup has thickened. Take off the heat and set aside to cool.
Preheat your oven to 350 degrees. Butter a 13 x 9-inch baking pan.
In a separate bowl sift together the flour and the baking powder; set aside.
Using an electric mixer, beat the cooled melted salted butter and the sugar, on high, for approximately 10-12. minutes. The mixture must be thick very creamy and light in color. Add the eggs and continue to beat for approximately 5 minutes.
In a cup dilute the baking soda with the milk, being sure to mix well, and add to the mixture. Mix for an additional 5 minutes. Turn the mixer down to low and add the yogurt and vanilla until thoroughly mixed. Slowly add the flour mixture until incorporated then mix in nuts.
Pour batter into pan. Bake for 40-45 minutes or until golden, or until a toothpick inserted in the middle comes out clean.
Remove from the oven and pour the syrup over the hot or warm cake and let stand for a few hours to allow the syrup to soak into the cake.
Tips & Variations
No special items needed.