Sofi's Yaourtopita

Yaourtopita (literally “yogurt cake” in Greek) is one of those rustic Greek baking traditions that deserves far more attention than it gets. Plain yogurt mixed into a rich butter-sugar-egg batter gives the cake a tender, moist crumb with a slight tang that keeps it from being one-note sweet. Two full tablespoons of vanilla extract add a warm, fragrant depth you can smell from across the room.

What makes this cake especially light is the meringue. Egg whites get beaten separately until thick, then folded gently into the batter at the very end. That folded-in air is the only leavening beyond the baking soda, and it gives the cake a soft, cloud-like texture despite being a dense, buttery batter.

Chopped blanched almonds throughout the crumb add a subtle nuttiness and slight crunch. Serve at room temperature with a dusting of powdered sugar.

Pro Tips

• Stir the flour and yogurt in, don’t beat them. Overmixing develops gluten and makes the cake tough instead of tender
• Beat the egg whites to stiff peaks with a dash of salt. Soft peaks won’t hold enough air to lighten this heavy batter
• Fold the meringue in gently using a spatula in broad, sweeping strokes. Aggressive stirring deflates the whites
• Butter and flour the pan thoroughly. This cake sticks if the pan isn’t properly prepared

Variations

• Soak the finished cake in a light lemon syrup for a semolina-cake style moistness
• Add the zest of one lemon or orange to the batter for a citrus-scented version
• Replace almonds with pistachios for a distinctly Greek flavor and green speckle throughout