Yougurt Recipes; Turkish Yogurt Cake

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Turkish Yoghurt Cake

 

4 large free-range eggs, separated

3 1/2 oz caster sugar

3 tbsp plain flour

14 oz strained Greek yoghurt

1 lemon, zest and juice

butter, for greasing

For the optional syrup:

5 fl oz water

9 oz caster sugar

1 tbsp lemon juice

1 orange, zest only

 

 

 

 

 

 

 

1. Preheat the oven to 180C/350F/Gas 4.

2. Beat the egg yolks with the sugar to form a thick

pale 'cream'. Beat in the flour, then the yoghurt,

lemon zest and lemon juice until thoroughly blended.

3. Whisk the egg whites until stiff and fold them into

the yoghurt mixture. Pour this into a round, non-stick

baking tin (about 23cm/9in in diameter), greased with

butter.

4. Bake in the oven for 50-60 minutes, until the top

is brown. It will puff up like a soufflé and then

subside.

5. Allow to cool and then turn out on to a serving

plate, and serve warm or cold.

6. If you are making the syrup, boil the water with

the sugar, the lemon juice and grated orange zest for

3-5 minutes. Let it cool, then chill in the fridge.

 

Serves 6

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

 

Author: by Claudia Roden from Arabesque

Source: BBC Food

Formatted by Chupa Babi: 11.29.07

 

There are many versions of Turkish yoghurt cake. This

one is like a light, airy, fresh-tasting cheesecake.

If you wish, you can make a syrup which should be

passed round in a jug for people to help themselves.

 

Note: caster sugar - Very finely granulated sugar that

was formerly sprinkled from a castor. Use superfine

sugar (not confectioners sugar) as an alternative.

 

 

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