Roger Pizey

Turkish Yogurt Cake

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
World's Best Cakes: 250 great cakes from Raspberry Genoise to Chocolate Kugelhopf
World's Best Cakes

By Roger Pizey

Published 2013

  • About

In Turkey, where this recipe originates, yogurt is an important part of everyday cuisine. Yogurt frequently accompanies many main meat dishes as well as being used in soups, pastries and, of course, cakes. I like this cake because of its simplicity and lightness; it is a little like a cheesecake.

Ingredients

  • 4 large eggs, separated
  • 100 g (3½ oz) caster sugar

Method

  1. Preheat the oven to 180°C/350°F/gas mark 4, and grease a 23cm (9in) round cake tin.
  2. Beat together the egg yolks and the sugar.
  3. Add in the sifted flour, the yogurt, the zest and juice of the lemon and mix all the ingredients thoroughly togethe