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“from the blog "O Pistachio" - http://opistachio.blogspot.com/2009/05/turkish-yoghurt-cake-with-stewed.html”
READY IN:
1hr 20mins
SERVES:
8
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

  • 4 large eggs, separated
  • 12 cup superfine sugar (caster)
  • 3 tablespoons all-purpose flour (plain)
  • 1 23 cups strained Greek yogurt
  • 1 lemon, zest of
  • 1 lemon, juice of

Directions

  1. Preheat the oven to 350°F / 175°C.
  2. Beat the egg yolks with the sugar to a thick, pale cream.
  3. Beat in the flour, then the yoghurt, lemon zest, and lemon juice until it is thoroughly blended.
  4. Whisk the egg whites until stiff and fold them into the yoghurt mixture.
  5. Pour this into a round, nonstick baking tin (about 9 inches in diameter), greased with butter.
  6. 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.

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