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Flourless Greek Yogurt Cake with Fresh Fruit and Icing Sugar Recipe

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4.3 from 82 reviews

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 6 to 8 servings
  • Diet: Gluten Free

Description

This Flourless Yogurt Cake is a light, fluffy, and moist dessert made without any flour. Utilizing Greek yogurt and a combination of starches, it achieves a tender crumb with a delicate rise. Perfectly sweetened and enhanced with vanilla, this cake is finished with a dusting of powdered sugar and served alongside whipped cream and fresh fruit, offering a delightful and gluten-free treat suitable for various dietary preferences.

Ingredients

Eggs and Sugar

  • 4 large eggs (separated)
  • ¼ teaspoon fine sea salt
  • ½ cup (100g) sugar

Dairy and Flavorings

  • 1¼ cups (325g) plain Greek yogurt (2% fat content or higher)
  • 1 teaspoon pure vanilla extract

Starches

  • 6 tablespoons (50g) corn starch, potato starch, arrowroot starch, or any combination of these

To Serve

  • A sprinkle of icing sugar (powdered sugar)
  • Lightly sweetened whipped cream
  • Fresh fruit or berries

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (170°C). Tear off a large piece of parchment paper and line a 7-inch (18 cm) round springform or cake pan, allowing the paper to extend at least an inch (2.5 cm) above the sides. Flatten out creases to ensure the cake rises properly; using a smaller pan helps achieve a fluffier cake.
  2. Beat Egg Whites: Using a stand or hand mixer, beat the egg whites with the sea salt until stiff peaks form. Transfer the beaten egg whites to a separate bowl for later folding.
  3. Mix Egg Yolks and Yogurt: In the mixing bowl, beat the egg yolks and sugar on high speed until pale yellow and fluffy, about 3 to 4 minutes. Add the Greek yogurt and vanilla extract, mixing well. Incorporate the starch of choice and continue beating until fully blended.
  4. Fold Egg Whites: Gently fold one-third of the beaten egg whites into the yolk and yogurt mixture at a time. Carefully fold until only pea-sized pockets of whites remain, avoiding over-mixing to maintain the airiness of the batter.
  5. Transfer and Bake: Pour the batter into the prepared pan and gently tap it on the countertop a few times to release any trapped air bubbles. Bake for 40 to 50 minutes, until the center is set and no longer liquid when lightly pressed, and the edges have a golden-brown hue.
  6. Cool and Serve: Allow the cake to cool in the pan. Lift it out by the parchment paper and gently peel off the paper from the sides. Dust the cake with icing sugar and serve with lightly sweetened whipped cream and fresh fruit or berries for a refreshing finish.
  7. Yield: Serves 6 to 8 people.

Notes

  • Using a 7-inch pan ensures the cake rises fluffy and tall; using an 8-inch pan will yield a flatter cake but still delicious.
  • For a gluten-free diet, ensure your starch choice is gluten-free (corn starch, potato starch, or arrowroot are safe options).
  • Do not over-fold the batter after adding the egg whites to keep the cake light and airy.
  • Serve the cake cooled or at room temperature for the best texture.
  • Storage: Keep refrigerated and consume within 2-3 days for optimal freshness.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mediterranean

Find it online: https://saraflavors.com/flourless-greek-yogurt-cake-with-fresh-fruit-and-icing-sugar-recipe/