Madzoonov Gargantag Armenian Yoghurt Cake Recipes

MADZOONOV GARGANTAG (ARMENIAN YOGHURT CAKE)

Steps:

• Cream the butter and sugar together until light, then beat in the yoghurt.
• Beat in the eggs, one at a time.
• Add the lemon juice and lemon zest.
• Stir in the sifted flour and bicarbonate of soda, and gently fold it into the mixture.
• Pour the mixture into a lightly greased and lined 23mm spring-form pan.
• Bake in a moderate oven (180°C; 350°F) for 45 minutes, or until golden brown and firm to touch.
• Cool.
• To serve: decorate with whipped cream and strawberries.

ARMENIAN ORANGE CAKE

Steps:

• Preheat the oven to 350°F.
• Combine the brown sugar, flour, butter, salt, orange peel and all-spice in a medium size bowl.
• Blend with a pastry blender (or mix with your hand) until the mixture is crumbly and completely blended.
• Grease a baking pan. Spread half of the crumb mixture on the baking pan and pressed the mixture down evenly.
• In a small mixing bowl, combine the baking soda, sour cream and egg. Stir to mix well.
• Add the sour cream mixture into the remaining half of the crumb mixture. Blend well.
• Pour the batter over the crumb base.
• Sprinkle the top with almond flakes or chopped nuts.
• Bake in the 350F oven for 40 to 45 minutes or until the tester comes out clean.
• Serve warm with the Orange Whipped Cream Topping.
• Orange Whipped Cream Topping:.
• Whip cream until stiff. Stir in sugar, peel and liqueur. Let stand for about one hour to let flavors blend.

MADZOON -ARMENIAN YOGURT

Steps:

• Pour the milk into a saucepan and bring to a boil, stirring constantly.
• When it comes to a boil, add 1/2 pint of heavy cream, and pour into an earthen bowl or Pyrex dish.
• When it is lukewarm, stir the madzoon starter with a spoon until it is smooth and dilute it with some of the warm milk.
• Pour this mixture into warm milk and stir.
• Set your oven to 200F degrees.
• When heated, turn off oven and place bowl in oven.
• Check in 2 hours for firmness.
• Variation: Use skim milk instead of whole milk and eliminate cream.
• Note: You may use commercial plain yogurt as your starter.

CUSTARD YOGHURT CAKE

Steps:

• .Pre heat oven 180°C.
• Grease standard cake tin.
• Beat butter, sugar and vanilla together with electric mixer.
• When pale and creamy add eggs and beat well.
• Fold in flour and custard powder alternately with yoghurt.
• Stir till smooth.
• Pour into tin, bake 25 - 35 minutes till golden.
• Allow to cool in pan.

GREEK YOGHURT CAKE

Steps:

• Boil all of syrup ingredients together first to make syrup (10 minutes- remove zest).
• It must be cool before being poured onto hot cake.
• Beat butter with 1 1/2 cups sugar till creamy and light-coloured (about 5 minutes).
• Add yolks, peel, extract and brandy and beat until pale and thick.
• Sift dry ingredients and add alternately to the creamed mixture with the yoghurt.
• Beat whites until stiff and glossy.
• Fold into batter mixture along with almonds.
• Pour into a buttered 13 x 9 x 2" baking dish and bake at 350F for 60-70 minutes or until done.
• Check cake after about 25 minutes of baking. If the colour is already dark enough (as is the case for me), cover with a piece of aluminum foil and continue baking.
• Pour cooled syrup over hot cake and allow cake to cool completely.
• Cut into diamond-shaped pieces and serve.

YAOURTOPITA - GREEK YOGHURT CAKE

Steps:

• Cake:.
• Put the eggs, sugar and grated peel in a bowl and beat well with a hand whisk.
• Add the yoghurt and beat well until it is well mixed.
• Set aside 1 tbsp of semolina and put the rest in a bowl and add the almonds, vanilla, baking powder and salt, mix well.
• Add this mixture to the yoghurt mixture and mix well.
• Take an oven dish 30cm diameter and 5cm deep, butter it and sprinkle the tbsp of semolina you have previously set aside.
• Put the mixture in the dish and bake in a preheated oven at 180 degrees Celsius for 30 minutes.
• In the meantime prepare the syrup by boiling all the syrup ingredients for 5 minutes.
• When the cake is ready, cut it into portions in the oven dish and pour the syrup over it.
• Remember, the cake should be hot when you do this and the syrup warm.
• Serve chilled.