Greek Yoghurt Cake (Yaourtopita)

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Greek Yoghurt Cake (Yaourtopita) Recipe

This is a refreshing and easily prepared cake for the summer months (or any other time of the year!) prepared with Greek strained yoghurt. Although it can be eaten warm straight from the oven, it is best eaten when it is cold.


400g fine semolina
400g sugar
500g Greek strained yoghurt
5 eggs
50g almonds very finely chopped
0.6g vanilla powder
1 tbsp baking powder
Grated peel from 1 lemon
Pinch of salt

For the syrup
350g water
600g sugar
3 thin strips of lemon peel


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.

If you've tried this recipe please rate it!

Eat and Enjoy!

Greek Yoghurt Cake (Yaourtopita) Recipe
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