Greek Yogurt Walnut Cake

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Greek Yogurt Walnut Cake (Bizcocho de Yogur)

Introduction

Greek Yogurt Walnut Cake, known in Spanish as Bizcocho de Yogur, is a wonderfully soft, moist, and flavorful homemade cake that has been loved in Spanish kitchens for generations. This classic recipe combines creamy Greek yogurt, fragrant cinnamon, aromatic anise, crunchy walnuts, and extra virgin olive oil to create a tender crumb with a rich, comforting taste. It’s simple enough for beginner bakers yet elegant enough to serve at celebrations, afternoon tea, family gatherings, or holiday tables.

The yogurt keeps the cake incredibly moist, while the walnuts provide texture and a nutty richness. Olive oil gives the cake a delicate Mediterranean flavor that makes every bite unforgettable.

Ingredients

For the Cake

  • 3 large eggs
  • 120 g Greek yogurt
  • 180 g granulated sugar
  • 120 ml extra virgin olive oil
  • 360 g all-purpose flour
  • 120 g finely chopped or ground walnuts
  • 1 tablespoon anise seeds or ground anise (8–10 g)
  • 1 teaspoon ground cinnamon
  • 10 g baking powder
  • Pinch of salt (optional)
  • Butter or oil for greasing the pan

Equipment Needed

  • Large mixing bowl
  • Electric mixer or whisk
  • Rubber spatula
  • Fine sieve
  • 9-inch (23 cm) round or loaf cake pan
  • Cooling rack
  • Toothpick for testing doneness

Step-by-Step Instructions

Step 1: Prepare the Oven

Preheat your oven to 180°C (350°F). Grease and lightly flour your baking pan or line it with parchment paper.

Step 2: Beat the Eggs

Crack the eggs into a large bowl. Add the sugar and beat for 4–5 minutes until the mixture becomes pale, thick, and fluffy.

Step 3: Add the Wet Ingredients

Mix in the Greek yogurt, olive oil, anise, and cinnamon. Stir until smooth and fully combined.

Step 4: Add the Dry Ingredients

Sift together the flour, baking powder, and salt. Gradually fold them into the wet mixture, mixing gently until just combined.

Step 5: Fold in the Walnuts

Add the chopped walnuts and gently fold them into the batter. Avoid overmixing to keep the cake light and tender.

Step 6: Fill the Pan

Pour the batter into the prepared cake pan and smooth the top evenly.

Step 7: Bake

Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool

Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Baking Methods

Traditional Oven

Bake at 180°C (350°F) for 45–50 minutes.

Fan-Assisted Oven

Bake at 170°C (340°F) for about 40–45 minutes.

Loaf Pan

Bake for approximately 50–60 minutes.

Bundt Pan

Bake for 45–55 minutes, depending on the pan size.

History of Yogurt Cake

Yogurt cake has long been a favorite in Spain and throughout the Mediterranean. It became especially popular because it uses a yogurt container as a simple measuring tool, making it easy for families to prepare without scales. Over time, each region created its own variation by adding local ingredients such as olive oil, citrus zest, almonds, walnuts, cinnamon, or anise. Today, Bizcocho de Yogur remains one of the most cherished homemade cakes, celebrated for its simplicity, versatility, and comforting flavor.

Tips for the Perfect Cake

  • Use room-temperature ingredients for a smoother batter.
  • Sift the flour to create a lighter texture.
  • Do not overmix once the flour is added.
  • Toast the walnuts lightly before adding them for deeper flavor.
  • Allow the cake to cool completely before slicing.
  • Store in an airtight container to keep it moist.

Serving Suggestions

This cake is delicious served with:

  • Fresh berries
  • Whipped cream
  • Vanilla ice cream
  • Honey drizzle
  • Powdered sugar
  • Fresh figs
  • Coffee
  • Espresso
  • Tea
  • Hot chocolate

Variations

  • Add orange or lemon zest.
  • Replace walnuts with almonds, pecans, or hazelnuts.
  • Mix in raisins or dried cranberries.
  • Add dark chocolate chips.
  • Sprinkle sliced almonds on top before baking.
  • Finish with a light lemon glaze.

Storage

  • Room Temperature: Up to 4 days in an airtight container.
  • Refrigerator: Up to 1 week.
  • Freezer: Up to 3 months. Wrap tightly and thaw at room temperature before serving.

Why Everyone Loves This Cake

People love this yogurt cake because it is:

  • Soft and incredibly moist
  • Easy to prepare
  • Made with simple pantry ingredients
  • Rich in Mediterranean flavors
  • Perfect for breakfast, dessert, or an afternoon snack
  • Delicious with coffee or tea
  • Great for family gatherings and celebrations

Conclusion

Greek Yogurt Walnut Cake is a timeless homemade dessert that combines wholesome ingredients with rich Mediterranean flavors. The creamy yogurt creates a wonderfully tender crumb, the olive oil adds depth, the walnuts bring a satisfying crunch, and the warm spices make every slice comforting and aromatic. Whether enjoyed as a simple everyday treat or served to guests on special occasions, this classic cake is sure to become a family favorite that everyone will ask you to bake again.

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