Saturday, November 5, 2011


This is a specialty desert.  It looks like a plain cake but because it has a sugar based syrup, it is quite sweet.  Yet, it is surprisingly "light".  You can almost call it "fluffy".   The name "Yogurt Cake" seems to be used for another version of this cake which is known as "Revani"  As far as I know, the difference is Revani has Semolina.  This is my mom's recipe.  There is no Semolina in it so I believe it is the real Yogurt cake recipe.  There are a couple of secrets to getting this cake right: First, it must be made a day in advance to allow the syrup to soak through the cake.  Second, syrup must be fully cooled but the cake must be hot when you pour the syrup over the cake.

1 cup plain yogurt (drained)
1 1/3 cup powdered sugar
3 eggs
2 tablespoons unsalted butter (melted)
2 cups flour
2 teaspoons baking powder

3 cups sugar
3 cups water
1 tablespoon lemon juice
  • First prepare the syrup.  Combine sugar and water.  Bring to boil.  Add the lemon juice.  Boil for 5 minutes.  Set aside to cool.  Syrup must be totally cooled before you pour it over the cake. 
  • Drain the excess juice from the yogurt by putting it in a strainer over an empty cup and leave in the fridge for 30 minutes
  • Using a mixer, mix yogurt and powdered sugar first.  Add in eggs, butter and continue mixing
  • Add baking powder and flour last.
  • For variety and added flavour some people add in vanilla or lemon skins but I prefer original recipe and do not use any of these things.
  • Pour into a 9 inch (229 mm) springform cake pan
  • Cook at 350 for 35 to 40 minutes
  • Once out of the oven, let it sit for 10 minutes
  • Cut the cake diagonally
  • Pour syrup over the cake a little at a time to make sure it is soaking through
  • Cover with aliminium foil
  • Once the cake is fuly cooled, leave in the fridge overnight
  • Once ready to serve, take out of the pan and move over to a serving plate
  • Decorate with coconut

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