This cake reminds me of a schoolmate of mine who used to bring this every year to national school on her name-day (in Greece we celebrate birthdays as well as name-days). While everyone else bought ready-made cakes from the local patisseries, my friend persisted in bringing her mother's home-made delicious yiaourtopita:
180 grams. unsalted butter, room temperature
250 grams. sugar
3 eggs
1 teaspoon vanilla essence
300 grams. plain all-purpose flour
1 tablespoon baking powder
pinch of salt
250 grams. Greek yogurt
Preheat the oven to 180 degrees while you butter and flour a 24 cm. tin. In a bown beat the butter and sugar together, add the eggs one at a time, then the vanilla and beat well. Add the flour, baking powder and a pinch of salt along with the yogurt. Beat until thick and smooth. Place mixture into the tin.
Bake the yiaourtopita for 45 minutes, insert a skewer/knife into the centre and make sure it comes out clean. Do not overbake the cake as it should be moist (due to the yogurt).
Cool into the tine for 10-15 minutes before you cut it in slices and serve it.
Sprinkle icing sugar on top or make syrup (1 cup of water, 2 cups of sugar, a rind of lemon).
