Yogurt Cake
There are many versions of Turkish yogurt cake. This one is like a light, airy, fresh-tasting cheesecake. If you wish, you can make a syrup, which should be passed around in a jug for people to help themselves. I prefer the cake pure and simple, without the syrup.
Recipe information
Yield
serves 6
Ingredients
For the Optional Syrup
Preparation
Step 1
Beat the egg yolks with the sugar to a thick, pale cream. Beat in the flour, then the yogurt, lemon zest, and lemon juice until it is thoroughly blended.
Step 2
Whisk the egg whites until stiff and fold them into the yogurt mixture. Pour this into a round, nonstick baking tin (about 9 inches in diameter), greased with butter. Bake in an oven preheated to 350°F for 50 to 60 minutes, until the top is brown. It will puff up like a soufflé and then subside.
Step 3
Turn out onto a serving plate, and serve warm or cold.
Step 4
If you are making the syrup, boil the water with the sugar, lemon juice, and grated orange zest for 3 to 5 minutes. Let it cool, then chill in the refrigerator.
