Turkish yoghurt cake

Nutrition Facts

Amount Per Serving

Calories 169 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 84mg28%

Sodium 50mg2%

Potassium 200mg6%

Carbohydrates 29g10%

Fiber 1g4%

Sugar 25g28%

Protein 9g18%

Vitamin A 128IU3%

Vitamin C 37mg45%

Calcium 78mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Delicious baked dessert

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: Turkish

Servings:

Calories: 169kcal

Author: Claire Roden

Preheat the oven to 180°C/160°C fan/gas 4. Butter or oil a round non-stick cake tin (about 23cm in diameter) with a removable base.
Using an electric whisk, whisk the egg whites until soft peaks form.
In another bowl, using the same whisk, beat the egg yolks with the sugar until thick and pale. Add the flour, yoghurt, lemon zest and juice and beat to a homogenous cream.
Gently fold the egg whites into the yoghurt mixture and pour into the prepared tin. Bake for 40–45 minutes, until the top is lightly browned – watch it carefully for the last few minutes of cooking so that it doesn’t brown too much. The cake will puff up like a soufflé and then subside.
Let it cool a little before lifting it out onto a serving plate. Serve warm or cold.
For a beautiful accompaniment to the yoghurt cake, briefly rinse 500g strawberries, hull and cut them in half through the stem end, then sprinkle with 60g caster sugar and the juice of ½ lemon and leave for one hour.