Yiaourtopoita (Greek Yoghurt Cake) Recipe

Yiaourtopita is a traditional Greek cake recipe, made with yogurt instead of milk, which makes it extra moist and tender. Traditionally, this Greek yogurt cake recipe doesn’t include syrup, but it certainly is a nice addition!


1 and 1/8 cup sugar
¾ of a cup butter
2 and ¼ of a cup self-raising flour
1 cup Greek yoghurt (full fat, drained)
5 eggs (separated into yolk and whites)
3 tsps baking powder
Zest of 1 lemon
Zest of one orange
1 tsp vanilla extract

For the syrup
1 ½ Cup water
1 ½ cup sugar
3-4 tbsps cognac
½ tsp vanilla extract


  1. To prepare the syrup add all the ingredients for the syrup in a small pot and bring to the boil. Boil for about 2-3 minutes, until the sugar has dissolved and the syrup has slightly thickened. Leave aside cool.
  2. Divide the eggs into yolks and whites. Place the egg whites in the mixer bowls, along with a punch of salt. Make sure your eggs whites, bowl and whisk attachments are clean and free of any water. Whisk the eggs whites until the mixture is very thick and glossy and a long trailing peak forms when the whisk is lifted (meringues). Place the mixture in a bowl and set aside.
  3. In a separate bowl, sift the flour and baking powder and blend.
  4. Use an electronic mixer to mix the butter and sugar for about 15 minutes, until the butter is creamy and fluffy (it is very important that the butter is at room temperature). Add the egg yolks, one at a time, whilst mixing, allowing time for each one to be absorbed, before adding another. Add the yoghurt, orange and lemon zest and vanilla extract and blend to combine. Add 1/3 of the sifted flour and blend, using a Maryse spatula/ Add 1/3 of the meringues and blend with light circular movements from the bottom up. Repeat with the rest of the flour and meringue (adding 1/3 of the flour and 1/3 of the meringue and then the remaining flour and meringue).
  5. Preheat the oven to 190C. Butter the sides of a round cake tin and pour in the mixture.
  6. Once placing the cake in the oven turn down the temperature to 175C and bake for 50/60 minutes, until nicely coloured and cooked through.
  7. When cooked, ladle slowly the cold syrup over the hot cake, allowing each ladle of syrup to be absorbed for ladling again.

This cake is served ideally cold, not hot with fresh fruits and ice cream or yoghurt. Serve and enjoy!

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