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So it was my husband's birthday at the weekend and we were out, so I took today to make him a cake. And with the current challenge ingredient being yoghurt, and us having loved (almost) every minute of purge time in Turkey, when I spotted this recipe, I thought, that's the one to try.
With only 50g of flour and having seen a number of other recipes that are gluten free, i suspect you could probably substitute the flour for cornflour (cornstarch) or potato starch for a gluten free version if needed.
Ingredients
4-5 large or medium large eggs, separated
100g Golden caster sugar (or icing sugar)
50g self raising flour
400g full fat "Greek" yoghurt.
Zest and juice of a lemon and a lime.
Method
Based on Claudia Roden's Turkish Yoghurt Cake.
With only 50g of flour and having seen a number of other recipes that are gluten free, i suspect you could probably substitute the flour for cornflour (cornstarch) or potato starch for a gluten free version if needed.
Ingredients
4-5 large or medium large eggs, separated
100g Golden caster sugar (or icing sugar)
50g self raising flour
400g full fat "Greek" yoghurt.
Zest and juice of a lemon and a lime.
Method
- Preheat the oven to 180°C (160°C for fan assist), and line and grease a springform tin with baking parchment.
- Whisk the egg whites until soft peaks form, and set aside.
- In another bowl, whisk the egg yolks and sugar until really light in colour and fluffy. They'll double in volume.
- Add the flour, yoghurt, zest, juice and salt, and briefly combine.
- Add half the egg whites and whisk, then add the other half and mix carefully.
- Pour into the baking tin, bake until golden 35-40°C
- Remove from oven and cool completely before removing from there springform tin.
Based on Claudia Roden's Turkish Yoghurt Cake.
