Another thank you and a wonderful Greek Yogurt Cake

A couple of posts ago, I was telling you about how the curse of never winning anything was finally broken in my life. Another giveaway that I was Lucky (yes, with capital L) to win was the Chobani giveaway at More than a Mount Full. As in many other cases, I left a comment just because I love leaving comments at Chef Dennis’s blog…not for the hope of winning a giveaway. Even less after winning three in such a short time span. Come on…I broke the curse with three victories, I could not expect to win another one…and one so so so delicious. But I did. And I would like to thank Chef Dennis for hosting that giveaway and Chobani for being so prompt in sending me a box filled with the most delicious Greek yogurt I’ve ever had.

I had many plans and many delicious dreams about how to use this yogurt but the truth is that it is so good that I finished most of it just by big spoons and in a very short time! I was left only with the plain yogurt. I am not a big fan of plain yogurt (except, of course, for baking) and that is the only reason why it has survived that long. I knew I had to bake something with it. And while looking at my bookmarked recipes I stumbled upon this wonderful cake from Citron & Vanille. I know that my picture does not give justice to this cake but I was able to take only a few before it was gone. Go ahead and check out her wonderful pictures. She serves it with a Strawberry sauce.

        Greek Yogurt Cake

         Ingredients

                  500 g (1 lb) plain Greek yogurt

                  130 g (4.6 oz) sugar

                  50 g (1.7 oz) flour

                  4 egg whites

                  zest of 1 lemon

    Honey to drizzle the top

Method

Preheat the oven to 360F degrees and grease a deep cake pan with butter.

In a medium bowl, mix the yogurt, the sugar, the flour and the lemon zest.

In another bowl, whisk the egg whites to a stiff consistency and add to the mixture.

Pour the mixture into the prepared cake pan and bake for about an hour. If the center of the cake looks a little pale while the borders are golden, decrease the oven temperature. When cooked remove from the oven and turn upside down. Then turn and drizzle some honey on top before serving it.

Have a sweet day!

Source: Citron & Vanille