Madzoonov Gargantag (Armenian Yoghurt Cake)

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.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 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.