Yiaourtopita (Greek Yogurt and Honey Cake)

La storia di questo piatto

In Greece, yogurt and honey are daily companions, and this humble cake gathers them into one soft, golden square. It tastes of the Greek kitchen's quiet generosity: olive oil, lemon, and a spoon of honey over everything.

Ingredienti

• 3 pieces eggs
• 50 g sugar
• 1 pieces lemon zest
• 80 ml olive oil
• 200 g whole Greek yogurt
• 150 g honey
• 1 teaspoon vanilla extract
• 250 g all-purpose flour (type 00)
• 12 g baking powder
• 1 pinch salt
• 30 g honey for finishing
• 1 pinch ground cinnamon

Preparazione

1. Preheat the oven to 175°C. Lightly grease a 22x22 cm square pan (or a 22-24 cm round one) with olive oil and line the bottom with baking paper. Take the yogurt out of the fridge in advance so it reaches room temperature.
2. In a large bowl, beat the 3 eggs with the sugar and lemon zest for 4-5 minutes with a hand whisk (about 3 minutes with an electric mixer), until the mixture is frothy and pale.
3. Gradually pour in the olive oil while continuing to whisk, until the mixture is smooth. Then add the Greek yogurt, honey and vanilla and mix briefly, just until incorporated.
4. Sift together the flour, baking powder and salt. Fold them into the mixture in 2-3 additions with a spatula, working from the bottom up and stopping as soon as no dry flour is visible, so as not to deflate the batter.
5. Pour the batter into the pan and level the surface with a wet spatula. Bake at 175°C for 35-40 minutes. If the surface browns too quickly, cover loosely with aluminium foil during the last 10 minutes. The cake is done when a toothpick inserted in the centre comes out clean or with a few moist crumbs.
6. Let the cake rest in the pan for 10-15 minutes, then turn it out onto a wire rack to cool. Warm 30 g of honey with a tablespoon of water, brush the surface with it and finish with a pinch of cinnamon. Serve warm or at room temperature.