Turkish Yogurt Cake

PUBLISHED ON: 04.21.2012
My understanding is that there is hundreds of versions of yogurt cake eaten all over the world.  Although not widely popular here in the U.S., it ought to be, as it is a wonderful recipe addition to the home cook and baker kitchens everywhere.
This Turkish version is certainly much lighter than the traditional flour cake, and has a light souffle texture, that is airy and fresh tasting.  More importantly, it takes just a few fresh ingredients to put this together.  
Can we say all together that this is proof that simple is best and proof that food does not have to be complicated to be delicious? 
The combination of eggs, thick Greek style yogurt and citrus makes for a magical combination of flavors.
Don’t forget to pass around the syrup, if your family or guests prefer a slightly sweeter experience. 
Turkish Yogurt Cake
Serves 6
Recipe from Arabesque

4 large eggs, separated
1/2 cup superfine sugar
3 tablespoons all purpose-flour
1-2/3 cups strained Greek style yogurt
grated zest of 1 unwaxed lemon
For the optional syrup:
2/3 cup water
1-1/4 cups sugar
1 tablespoon lemon juice
grated zest of 1 unwaxed orange
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 throughly blended.
Whisk the egg whites until stiff and fold them int the yogurt mixture.  Pour this into a round, non-stick baking tin (about 9-inches in diameter), greased with butter.  Bake in an oven preheated to 350 degrees F. for 50 to 60 minutes, until the top is brown.  It will puff up like a souffle and then subside.
Turn onto a serving plate, and serve warm or cold.
If you are making the syrup, boil the water with sugar, lemon juice, and grated orange zest for 3 to 5 minutes.  Let it cool, then chill in the refrigerator.

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