Turkish Yoghurt Cake

Name: Turkish Yoghurt Cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 1 cake
Cuisine: Istanbul & Anatolian Heart
Ingredients: 4 large eggs; 0.5 cup superfine sugar; 3 tbsp all-purpose flour; 1.667 cup strained Greek yogurt; 1 lemon; 1 lemon

Strained greek yogurt and lemon come together in this cake, baked in the oven.

1 hr 20 min · Serves 8 · Medium

Method

Start cooking mode

Time: Prep 20 min · Cook 60 min · 80 min total
Difficulty: medium

1
Preheat the oven to 350°F / 175°C. Beat the egg yolks with the sugar to a thick, pale cream.
2
Beat in the flour, then the yoghurt, lemon zest, and lemon juice until it is thoroughly blended.
3
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.
4
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.
60 min