Post by Amani on Dec 1, 2007 14:47:32 GMT -5
Turkish Yoghurt Cake
From "Arabesque" by Claudia Roden
There are many versions of Turkish yoghurt cake. This one is like a light, airy, fresh-tasting cheesecake. If you wish, you can make a syrup which should be passed round in a jug for people to help themselves.
4 large free-range eggs, separated
3 1/2 oz caster sugar
3 tbsp plain flour
14 oz strained Greek yoghurt
1 lemon, zest and juice
butter, for greasing
For the optional syrup:
5 fl oz water
9 oz caster sugar
1 tbsp lemon juice
1 orange, zest only
Preheat the oven to 180C/350F/Gas 4.
Beat the egg yolks with the sugar to form a thick pale 'cream'. Beat in the flour, then the yoghurt, lemon zest and lemon juice until thoroughly blended.
Whisk the egg whites until stiff and fold them into the yoghurt mixture. Pour this into a round, non-stick baking tin (about 23cm/9in in diameter), greased with butter.
Bake in the oven for 50-60 minutes, until the top is brown. It will puff up like a soufflé and then subside.
Allow to cool and then turn out on to a serving plate, and serve warm or cold.
If you are making the syrup, boil the water with the sugar, the lemon juice and grated orange zest for 3-5 minutes. Let it cool, then chill in the fridge.
Serves 6.
Note: caster sugar - Very finely granulated sugar that was formerly sprinkled from a castor. Use superfine sugar (not confectioners sugar) as an alternative.
From "Arabesque" by Claudia Roden
There are many versions of Turkish yoghurt cake. This one is like a light, airy, fresh-tasting cheesecake. If you wish, you can make a syrup which should be passed round in a jug for people to help themselves.
4 large free-range eggs, separated
3 1/2 oz caster sugar
3 tbsp plain flour
14 oz strained Greek yoghurt
1 lemon, zest and juice
butter, for greasing
For the optional syrup:
5 fl oz water
9 oz caster sugar
1 tbsp lemon juice
1 orange, zest only
Preheat the oven to 180C/350F/Gas 4.
Beat the egg yolks with the sugar to form a thick pale 'cream'. Beat in the flour, then the yoghurt, lemon zest and lemon juice until thoroughly blended.
Whisk the egg whites until stiff and fold them into the yoghurt mixture. Pour this into a round, non-stick baking tin (about 23cm/9in in diameter), greased with butter.
Bake in the oven for 50-60 minutes, until the top is brown. It will puff up like a soufflé and then subside.
Allow to cool and then turn out on to a serving plate, and serve warm or cold.
If you are making the syrup, boil the water with the sugar, the lemon juice and grated orange zest for 3-5 minutes. Let it cool, then chill in the fridge.
Serves 6.
Note: caster sugar - Very finely granulated sugar that was formerly sprinkled from a castor. Use superfine sugar (not confectioners sugar) as an alternative.