Whether you’re week so far was tough, or you’ve been taking it in your stride … either way you and your loved ones deserve a treat.
Turkish yoghurt cake
Ingredients:
15 ml (1 Tbsp) softened butter, for greasing
4 eggs, separated
½ cup of sugar
45 ml (3 Tbsp) flour, sifted
1 ½ cups Full Cream Greek Yoghurt
Grated zest of 1 lemon
Juice of 1 lemon
2.5 ml (½ tsp) orange extract
mixed with 1 tsp (5 ml) water
4 naartjies, peeled & segmented
Icing sugar, to dust
Whipped fresh cream, to serve
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Method:
- Preheat the oven to 180°C and grease a 20 cm springform cake pan with softened butter.
- In a large bowl, add the egg yolks and sugar and use a hand beater to beat until the mixture is pale in colour and fluffy.
- Gradually add the flour to the egg yolk mixture, followed by the Greek yoghurt, lemon zest, lemon juice and orange extract.
- Using a clean bowl and beaters, whisk the egg whites until stiff peaks form. Fold the egg whites into the yoghurt mixture and pour the batter into the prepared cake pan.
- Arrange the naartjie segments on top and bake for 50 minutes, or until the top of the cake starts to brown.
- Remove from the oven and allow to cool in the cake pan completely before removing.
- Dust with icing sugar once cool and serve with fresh whipped cream
This recipe is supplied by Rediscover Dairy, an initiative of the Consumer Education Project of Milk SA.
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