"You don't need an excuse or reason to make yiaourtopita, which is a delicious cake for any occasion. Make it for your family and friends, and serve it with a cup of coffee or tea."
- 6 eggs, separated
- 250 gm softened butter
- 330 gm white sugar (1½ cups)
- 2 tsp lemon rind
- 420 gm thick Greek yoghurt (preferably full-cream) (1½ cups)
- 450 gm self-raising flour (3 cups)
- 3 tsp baking powder
- For dusting: icing sugar
- 1Preheat the oven to 180C. Grease and flour a 26cm-diameter fluted ring tin.
- 2Whisk the eggwhites with a pinch of salt until soft peaks form.
- 3Beat the butter with the sugar using the paddle attachment of an electric mixer. Add the egg yolks one at a time, followed by the lemon rind, then the yoghurt. With the mixer on the slowest speed, gradually add the flour and baking powder. Fold in the eggwhites.
- 4Spoon the mixture into the cake tin and bake until you can tell it is fully cooked by inserting a knife in the middle – you’ll know it’s ready when the knife comes out clean (40-45 minutes).
- 5Once out of the oven and while still hot, turn out and dust the cake with icing sugar.
Note This recipe is from Sweet Greek: Simple Food & Sumptuous Feasts ($39.95), published by Melbourne Books, and has been edited.