Gluten Free Yoghurt Cake Yiaourtopita

A tasty traditional Greek cake made with yoghurt instead of milk 

Author The Gluten Free Greek


  • 125 g unsalted butter
  • 220 g caster sugar
  • 3 large eggs separated
  • 300 g gluten free self raising flour I used Sainsbury's Free From
  • 25 g ground almonds
  • Handful of blanched almonds for the topping
  • Icing sugar
  • ½ teaspoon baking powder
  • 6 heaped tablespoons plain Greek Yoghurt


  1. Lightly grease a 20cm by 30cm tin and line it with baking paper.
  2. Cream butter and sugar in a large bowl with electronic whisk until light and fluffy.
  3. Add egg yolks 1 at a time, beating well.
  4. Stir in sifted flour and baking powder and add the yoghurt a little at a time.
  5. Beat egg whites until stiff peaks form.
  6. Gently fold in the egg whites to the bowl, a little at a time.
  7. Heat oven to 180ºC
  8. Spread mixture into the prepared tin and place in centre of the oven.
  9. Bake for 30-35 mins until golden brown.
  10. 10. Leave cake to cool and dust with sieved icing sugar.