The perfect summer treat to share with your friends. 

https://www.gastronomos.gr/syntagh/giaoyrtopita-me-tragani-kroysta-apo-karydi/133874/

Ingredients

Servings: 9

Walnut batter (for the frosting)

1 cup walnuts, in thick chunks
½ cup sugar
½ all-purpose flour
¼ cup butter, melted
2 tsp cinnamon
1 vial vanillin 

For the yogurt cake 

2 cups all-purpose flour (and a bit more for the pan)
1 tsp baking powder
¼ tsp salt
½ cup softened butter (at room temperature) (and a bit more for the pan)
1 cup sugar
2 vials vanillin
2 big or 3 small eggs
1 cup strained yogurt

Preparation

For the frosting

Pour all the ingredients into a medium-sized bowl and stir. 

Preheat the oven at 180ºC. 

For the yogurt cake

Mix the flour, baking powder and salt in a bowl. 

Mix the butter, sugar and vanillines in a stand mixer at medium speed. 

Add the eggs one at a time, stirring well after each one. 

Lower the speed and alternately pour in spoonfuls of yogurt and the flour batter. 

Once all the ingredients are in, keep mixing till smooth, then stop. 

Butter and flour a rectangular baking pan, 22x22cm. 

Pour in half of the yogurt cake batter, layering it evenly, then pour half of the walnut butter on top. 

Pour in the rest of the yogurt batter and the rest of the walnut butter on top of that. 

Bake for 55-65 minutes, till the cake gets fluffy. Test it with a knife to make sure it comes out clean. 

Take the cake out of the oven and let it rest as is on a rack. 

The yogurt cake is best served lukewarm.