TURKISH YOGHURT CAKE

Turkish Yoghurt Cake image

Provided by ellie3763

Time 1h20m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 6

4 large eggs, separated
1/2 cup superfine sugar (caster)
3 tablespoons all-purpose flour (plain)
1 2/3 cups strained Greek yogurt
1 lemon, zest of
1 lemon, juice of

Steps:

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.

Nutrition Facts : Calories 100.8, Fat 2.6, SaturatedFat 0.8, Cholesterol 105.8, Sodium 35.9, Carbohydrate 17.7, Fiber 1.3, Sugar 12.7, Protein 3.8