Yogurt Cake
- 4 large eggs, separated
- ½ cup superfine sugar
- 3 tablespoons all-purpose flour
- 12/3 cups strained Greek-style yogurt
- grated zest of 1 unwaxed lemon
- juice of 1 lemon
- 2/3 cup water
- 1¼ cups sugar
- 1 tablespoon lemon juice
- grated zest of 1 unwaxed orange
Instructions:
There are many versions of Turkish yogurt cake. This one is like a light, airy, fresh-tasting cheese-cake.
- Beat the egg yolks with the sugar to a thick, pale cream. Beat in the Lour, then the yogurt, lemon zest, and lemon juice until it is thoroughly blended.
- 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.
- Turn out onto a serving plate, and serve warm or cold.
- 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.