Yogurt Dessert
"This is a fantastic Turkish dessert to be remembered."
- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
-
CAKE
- 1 cup plain yogurt
- 1 1⁄2 cups icing sugar
- 3 large eggs
- 1⁄4 cup melted butter
- 2 cups all-purpose flour, sifted
- 1 tablespoon grated orange rind or 1 tablespoon fresh lemon rind
- 1 teaspoon baking powder
-
SYRUP
- 2 1⁄2 cups granulated sugar
- 3 cups water
- 2 tablespoons freshly squeezed lemon juice
-
GARNISH
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar
- 4 tablespoons ground pistachio nuts
- 2 cups fresh strawberries or 2 cups sliced frozen strawberries
directions
- CAKE.
- Preheat oven to 350 F (180 C).
- In a mixing bowl, add yogurt and beat with an electric mixer for 30 seconds.
- Gradually beat in icing sugar, eggs, butter, flour and rind until batter is smooth, about 4 minutes.
- Add baking powder and beat lightly, DO NOT OVERBEAT.
- Prepare a 9" x 13" oven-proof casserole dish or baking pan by spraying with a vegetable oil.
- Pour batter into prepared pan.
- Bake in preheated 350 F (180 C) oven for 40 to 45 minutes.
- Test for doneness by inserting a wooden toothpick into center; should come out dry.
- SYRUP.
- About 20 minutes before cake is done, make the syrup.
- In a saucepan, combine sugar, water and lemon juice.
- Bring to a boil, stirring until sugar is dissolved.
- Reduce heat and simmer for about 10 minutes.
- Remove from heat and keep hot.
- GARNISH.
- In a cold mixing bowl, add whipping cream and beat until cream starts to thicken.
- Add vanilla extract and beat for 10 seconds.
- Gradually add sugar and beat until cream is thickened.
- Cut cake into serving pieces and place on individual dessert plates.
- Pour hot syrup over each piece, set aside and let cool.
- To serve, sprinkle each piece with ground pistachio nuts, whipped cream and strawberries.
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Reviews
-
Really good lemon flavour. I used less sugar in the cake, and it was good for those who prefer not too sweet desserts.
RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
