Yogurt cake recipes?

Answer 1

there is a middle eastern cake made with semolina flour and yogurt, it goes by two names "besboosa" or "harissa"
besbousa


2 cups of farina/ OR semolina flour
1 1/2 cups of sugar
2 sticks of butter
1 1/2 teaspoons of baking powder
10 oz. yogurt
1/2 cup of shredded coconut (optional)

cream one stick of butter and sugar, add the farina and baking powder mix well - set aside.

combine the yogurt and coconut, mix it in with the farina mixture and cream well.

let it sit for about 15 minutes.

using half of the other stick of butter, grease the bottom of your pan. melt the other half in a small saucepan, and set aside.

Pour mixture it into a baking pan, score into squares and put an almond in the middle of each square

pour the melted butter on top.

and stick it in the oven at 350 degrees. for about 30 minutes - the sides should get brown and crisp.

simple sugar
1 cup of water
2 cups of sugar
1 teaspoon vanilla
drop of lemon juice

Boil till the sugar dissolves. Turn off the heat add 1 teaspoon of vanilla extract and lemon juice

When the besboosa has browned, turn the oven off, pour the syrup over it and put it back in the oven for 5 minutes and then wrapped it up with foil when it was done.

serve warm with cup of tea :)

Answer 2

Chocolate Yogurt Cake
Ingredients
1 tablespoon all-purpose flour
1 teaspoon Dutch processed cocoa

2 cups all-purpose flour
2/3 cup Dutch processed cocoa
1-1/2 teaspoons baking soda

1/2 cup butter or margarine (1 stick), softened
1-1/2 cups sugar
2 eggs
1-1/2 cups plain yogurt
1 teaspoon vanilla extract


Instructions
Mix 1 tablespoon of flour with 1 teaspoon of cocoa and dust the inside of a greased 9-inch bundt or tube pan with this mixture, shaking out any excess.

Sift 2 cups of flour and 2/3 cup of cocoa together with the baking soda; set aside. In a large mixing bowl, cream the butter and sugar together. Beat in the eggs, one at a time. Add the flour mixture alternately with the yogurt, in three parts. Do not overmix. Stir in the vanilla. Pour the batter into the prepared pan and bake in a 350 degree F. oven for 45 to 55 minutes, until a tester inserted in the center comes out clean. Cool for 10 minutes before inverting onto a rack to cool completely.

Yield: 8 to 12 servings

Answer 3

Strawberry Yogurt Pound Cake

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt, optional
1/2 cup butter, softened
1 cup sugar
4 eggs
1 carton (6 oz.) non-fat strawberry yogurt
1/4 teaspoon almond extract

In medium bowl, stir together flour, baking powder and salt, if desired. Set aside.

In large mixing bowl at medium speed, beat together butter and sugar until light and fluffy. Beat in eggs, yogurt and extract until well blended. Reduce mixer speed to low. Add reserved flour mixture, 1/2 cup at a time, beating just until blended.

Spread evenly in greased and floured 9 x 5 x 3-inch loaf pan. Bake in preheated 325°F oven until cake tester inserted near center comes out clean, about 70 minutes. Cool on wire rack 10 minutes. Remove from pan and cool completely.

Answer 4

Strawberry Yogurt Torte *****

Sliced fresh strawberries are sandwiched between cake layers and frosting to make this dessert a winner!

1 package Betty Crocker® SuperMoist® white cake mix
3/4 cup water
1/3 cup vegetable oil
3 egg whites
1 container (6 ounces) Yoplait® Original strawberry low-fat yogurt
2 tubs Betty Crocker® Whipped vanilla ready-to-spread frosting
20 fresh strawberries, cut into 1/4-inch slices
Assorted fresh berries, if desired
Fresh mint leaves, if desired


1. Heat oven to 350ºF. Grease and flour jelly roll pan, 15 1/2x10 1/2x1 inch.
2. Beat cake mix (dry), water, oil, egg whites and yogurt in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.
4. Cut cake crosswise into thirds. Place one-third on flat serving plate; spread with 1/2 cup of the frosting. Arrange half of the sliced strawberries on frosting. Repeat with another third of cake, 1/2 cup of the frosting and remaining strawberries. Top with remaining third of cake. Frost side of torte with thin coat of frosting to seal in crumbs, then frost side and top.
5. Cover loosely and refrigerate at least 2 hours until chilled. Before serving, garnish with berries and mint leaves. Cut into 12 slices; cut each slice in half. Store loosely covered in refrigerator.