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Yaourtopita    Veg CD  CBF  Greek  55mins plus cooling

Makes 1 x 20cm/8-inch cake    Cold Vegetarian Cakes Baked Fayre Greece Europe Mediterranean

250g/9oz Plain Flour
1 teasp Baking Powder
1/2 teasp Bicarbonate of Soda
225g/8oz Butter
350g/12oz Sugar
6 Eggs Yolks, beaten
6 Egg Whites
240ml/8fl.oz. Plain Yoghurt
For the Syrup
450g/1lb Sugar
240ml/8fl.oz. Water
The juice of 1/2 a Lemon


1. Preheat the oven to 170C, 325F, Gas Mark 3 and grease a 20cm/8-inch cake tin. Sift the flour, baking powder and bicarbonate of soda together several times into a large bowl. Set aside

2. In another bowl, cream together the butter and sugar until light and fluffy then gradually add the beaten egg yolks mixing well between each addition.

3. Add the sifted dry ingredients alternately with the yoghurt, and beat until smooth.

4. In another bowl, whisk the egg whites until stiff then fold into the cake mixture. Pour into the greased tin and bake for about 45 minutes.

5. Remove the cake from the oven, remove from the tin and allow to cool.

6. To serve - boil the sugar, water and lemon juice for 5 minutes then pour over the cooled cake.

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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon

Wire Rack


Tips, Options and Substitutions



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