Tourta Me Yaourti Kai Stafides (Spicy Yogurt Cake with Rasins)

This Greek cake is a tourta, a simple, fragrant batter cake baked in a square pan and cut into diamond shapes for serving. The yogurt mixed with baking soda is the leavening trick that gives it a tender, almost pillowy crumb without being heavy. As the soda reacts with the yogurt’s acidity, it creates tiny air pockets throughout the batter.

The spiced raisin and walnut mixture gets layered through the cake rather than folded into the batter. Half goes in the middle, half on top, so you get a distinct ribbon of warm cinnamon, nutmeg, and cloves running through each piece. Mixing the spices directly with the raisins and nuts means those flavors concentrate around the fruit rather than getting lost in the surrounding cake.

Adding the eggs one at a time and beating well after each isn’t optional. Each egg needs to fully emulsify into the butter-sugar base before the next one goes in. Skipping this step gives you a broken batter that bakes dense instead of light.

Chef Tips

• Add the yogurt-soda mixture a few tablespoons at a time to avoid shocking the batter. Dumping it all at once can deflate the air you built up during creaming.
• Test for doneness by pressing the center gently with your finger. If it springs back, it’s ready. A toothpick test works too, but the spring-back gives you a better read on the crumb.
• Cool completely in the pan before cutting. This cake is delicate when warm and will crumble if you slice too early.

Variations

• Soak the raisins in brandy or dark rum for an hour before adding them for a boozy Greek twist.
• Replace walnuts with toasted almonds for a milder, sweeter nut flavor.
• Dust the cooled cake with powdered sugar and a sprinkle of extra cinnamon for a simple finish.