Turkish Yoghurt Cake
- Ready In:
- 1hr 20mins
- Ingredients:
- 6
- Yields:
-
1 cake
- Serves:
- 8
ingredients
- 4 large eggs, separated
- 1⁄2 cup superfine sugar (caster)
- 3 tablespoons all-purpose flour (plain)
- 1 2⁄3 cups strained Greek yogurt
- 1 lemon, zest of
- 1 lemon, juice of
directions
- Preheat the oven to 350°F / 175°C.
- Beat the egg yolks with the sugar to a thick, pale cream.
- Beat in the flour, then the yoghurt, lemon zest, and lemon juice until it is thoroughly blended.
- Whisk the egg whites until stiff and fold them into the yoghurt mixture.
- Pour this into a round, nonstick baking tin (about 9 inches in diameter), greased with butter.
- Bake for 50 to 60 minutes, until the top is brown. It will puff up like a soufflé and then subside. Turn out onto a serving plate, and serve warm or cold.
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