Turkish Yoghurt Cake

"from the blog "O Pistachio" - http://opistachio.blogspot.com/2009/05/turkish-yoghurt-cake-with-stewed.html"
 
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Ready In:
1hr 20mins
Ingredients:
6
Yields:
1 cake
Serves:
8
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ingredients

  • 4 large eggs, separated
  • 12 cup superfine sugar (caster)
  • 3 tablespoons all-purpose flour (plain)
  • 1 23 cups strained Greek yogurt
  • 1 lemon, zest of
  • 1 lemon, juice of
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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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