Madzoonov Gargantag (Armenian Yoghurt Cake)

bluemoon downunder's Note:

Yoghurt cakes are always so moist. I love the sound of the lemon flavourings in this one. The recipe specifies natural yoghurt, but when I make it I plan to use creamy Greek yoghurt. I'm posting this recipe, which I found in 'The Best of Lebanese and Middle Eastern Cooking' for the 2005 Zaar World Tour.

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Servings: 8

• 1 cup natural yoghurt
• 125 g unsalted butter
• 375 g sugar
• 3 eggs
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 310 g self-raising flour
• 1/2 teaspoon bicarbonate of soda
• 300 ml thickened cream
• 250 g strawberries

Directions:

1. Cream the butter and sugar together until light, then beat in the yoghurt.
2. Beat in the eggs, one at a time.
3. Add the lemon juice and lemon zest.
4. Stir in the sifted flour and bicarbonate of soda, and gently fold it into the mixture.
5. Pour the mixture into a lightly greased and lined 23mm spring-form pan.
6. Bake in a moderate oven (180°C; 350°F) for 45 minutes, or until golden brown and firm to touch.
7. Cool.
8. To serve: decorate with whipped cream and strawberries.

Reviews

[Mrs. Danger_horse]

Absolutely delicous. My mum said it was just like cake that she used to have when she was a little girl in Germany. Dense, moist and lemony. Easy to make and very easy to eat!

[Kittencalskitchen]

This cake is delicious, I used sour cream in place of yogurt, increased the sugar and lemon juice, we enjoyed it with Cool Whip topping and blueberries tonight! thanks bluemoon...Kitten:)

[Chef Patience]

I had this as a breakfast cake at work. It is good stuff! Not too sweet for breakfast. I ate it without toppings of any kind.