Sultana yoghurt cake

Sultana yoghurt cake

By
From
Turquoise
Serves
6-8
Photographer
Lisa Cohen and William Meppem

This cake is light and airy, a sort of Turkish cheesecake. It gets its tang from thick creamy yoghurt, and has none of the palate-sticking graininess of many cheesecakes.

Serve this cake warm or cold with pouring cream.

Ingredients

Quantity Ingredient
1/4 cup sultanas, roughly chopped
muscat or sherry
5 free-range eggs, separated
80g caster sugar
2 tablespoons honey
80g plain flour, sifted
500g thick natural yoghurt
1 lemon, finely zested and juiced
1 tablespoon extra-virgin olive oil

Method

  1. Preheat the oven to 180ºC and grease and line a 20 cm springform cake tin.
  2. Put the sultanas into a small bowl with just enough muscat to cover them and leave to soak for 10 minutes. Drain and set aside.
  3. In an electric mixer, beat the egg yolks, sugar and honey until thick and creamy. Gently mix in the flour, followed by the sultanas, yoghurt, zest, juice and oil. Mix on a low speed until well combined.
  4. Whisk the egg whites until stiff and stir a spoonful into the yoghurt mixture to slacken it, then gently fold in the remaining whites, taking care to keep the mixture light and airy. Pour into the prepared tin and bake for 50–60 minutes, until the cake has puffed up like a soufflé and the top is browned.
  5. Remove from the oven and leave in the tin for a few minutes to cool and subside. When the cake begins to shrink away from the sides of the tin, use a knife or spatula to loosen it, then unclip the springform tin and leave the cake to cool.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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