Yiaourtopita - Greek Yogurt Cake

Oooo thanks so much for sharing your experience with the cake, Maria! Cardamom in the syrup sounds absolutely dreamy 😍

Hey friend, thanks for the question! Self-rising flour is all-purpose flour, but with baking powder and sometimes salt added to it. Typically, one cup of self-rising flour contains 1 to 1.5 teaspoons of baking powder and ¼ teaspoon of salt 😊

Hii Flo! The syrup is meant to fully soak into the cake while it's still hot, which helps keep it extra moist and adds a citrusy flavour throughout. If it seemed like too much, you can pour it slowly and give the cake a moment to absorb before adding more. It should all soak in without making the cake soggy if poured while warm 🥰

Hey Amitabh! Any fruit you love that isn’t too wet and holds its shape well on top will work great. Raspberries, blueberries, and blackberries are perfect. Or, if you’d prefer to serve the fruit on the side to keep the top of the cake from getting soggy, chopped mango or thinly sliced peaches would be lovely too 😊

Aww so glad that it was enjoyed, Jessica! Thanks for taking the time to share your experience with it❣️

Hey Hamsa! We haven't tested other yogurts, so we can't say with confidence that it'll work the same. If you experiment with the recipe, do let us know how it goes 🤗

Hey there, Yasmin! Almond flour won’t work as a 1:1 swap in this recipe since it behaves very differently from self-rising flour in baking. It’s heavier and doesn’t have the same structure or lift. If you’re looking for a gluten-free option, perhaps a gluten-free baking flour blend could work.

I followed the metric amounts by the way

Hey Sara! Thanks so much for your patience with the recipe. You were absolutely right to ask about the flour. That was our mistake. The recipe originally said 1½ cups, but it should have been 1⅔ cups of self-rising flour. We used 208g during testing, so sorry for the mix-up! That small difference might help the cake rise more as expected. It’s might also worth checking that the self-rising flour is still fresh. Even if it’s not expired, it can lose its lift over time, especially if the package has been open for a while. Thanks again for the thoughtful feedback, and if you give it another try, we’d love to hear how it goes!

Thank you! I will try again soon :)

Hey Megan, we imagine you can use a loaf pan with some adjustments. A loaf pan is typically deeper and narrower than a round cake pan, so the batter will be thicker in the center. This means it will likely take longer to bake, and the top could brown more while the middle finishes cooking. You can loosely cover it with foil near the end if the top browns too quickly. When a toothpick inserted into the centre comes out clean, the cake is done baking. Let us know if you test it out! 🥰