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Madzoonov Gargantag (Armenian Yoghurt Cake)

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“Yoghurt cakes are always so moist. I love the sound of the lemon flavourings in this one. The recipe specifies natural yoghurt, but when I make it I plan to use creamy Greek yoghurt. I'm posting this recipe, which I found in 'The Best of Lebanese and Middle Eastern Cooking' for the 2005 Zaar World Tour.”
READY IN:
1hr 5mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream the butter and sugar together until light, then beat in the yoghurt.
  2. Beat in the eggs, one at a time.
  3. Add the lemon juice and lemon zest.
  4. Stir in the sifted flour and bicarbonate of soda, and gently fold it into the mixture.
  5. Pour the mixture into a lightly greased and lined 23mm spring-form pan.
  6. Bake in a moderate oven (180°C; 350°F) for 45 minutes, or until golden brown and firm to touch.
  7. Cool.
  8. To serve: decorate with whipped cream and strawberries.

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