Turkish Yoghurt Cake

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READY IN: 1hr 20mins
SERVES: 8
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
  • 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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