This is a Portuguese Yogurt Cake recipe (Bolo de Iogurte) that I got when I was living in Portugal. One of the hardest transitions for me to living there, aside from learning the language, was desserts. After most meals, it is normal to have a piece of fruit as “dessert”. This is a wonderful habit and I think we all would do well to adopt it, but it was very hard to get used to. There are so many delicious and wonderful pastries and sweets in Portugal, but they are truly a treat, not an every day occurrence.
I first had this cake at a special occasion and knew that I needed the recipe. I have made it several times in the 6 years since I’ve been home. It is not horribly sweet, but has a wonderful texture and flavor. I substituted greek yogurt for regular and it was delicious!
Portuguese Yogurt Cake:
3 c. flour
2 t. baking powder
6 eggs, separated
3 c. sugar
1/2 c. oil
8 oz. plain greek yogurt
The very first thing you will want to do is prepare your pan with cooking spray and flour. I cannot express the importance of this step enough. If you don’t do it with flour as well, the cake will stick to your pan and you will have to tear it to shreds to get it out. I make this cake in a pan that almost resembles a short angel food cake pan, but a bundt cake pan would work as well.
Mix together flour and baking powder in small bowl, set aside for later. Separate eggs. Beat egg whites until soft peaks form. Move egg whites into a separate bowl so you can use your mixer bowl to mix your egg yolks and sugar. Mix until well incorporated. Add oil and yogurt. Gradually add flour mixture into wet ingredients. The batter will be dense. Gently fold in egg whites. Bake 350 for 50-60 minutes, until the cracks that form on the top no longer appear wet.