It's the twentieth of the month again and you know what that means... cake! As always, there were some really delicious looking choices. The photography in this book is beautiful. But with Easter and all of the normal activities, I just felt like I needed to do something a bit more simple. This Turkish Yogurt Cake really fit the bill.
This cake comes together with just a few really easy ingredients. The hardest part is whipping the egg whites, which really isn't hard if you use a mixer. It is an extra bowl to wash, but the dishwasher seemed to not have too much problem with the extra workload! The best part is the resulting cake was really good too.
It is a bit hard to describe the texture. Roger describes it as being kind of like a cheesecake in World Class Cakes. I can kind of agree with that, but it was much lighter than the cheesecakes I normally make. I was almost expecting it to turn out like a thick custard with only three tablespoons of flour in the whole recipe, but it had a cakier texture than I would have thought. I guess you'll just have to try it and let me know what you think.
The combination of lemon and yogurt with a relatively reserved amount of sugar did lead to a really nice balance. It certainly wasn't too sweet, just enough to make it feel like dessert. It would be great alongside a nice espresso. I thought berries would go well with the yogurt in the cake, so I pulled out some of the few remaining frozen blackberries from last year's harvest. They are a bit tart, so I macerated them in a bit of honey and it was the perfect compliment.
This is the second month in a row that the recipe stated to bake it in a 9" round pan, but I just couldn't imagine turning it out when it was all said and done. I think a 9" springform would do great for this recipes. I reached for some mini springforms instead. I quickly realized I had way too much batter for them once I started scooping, so I quickly sprayed a few ramekins as well. I wish I would have sprayed them a bit better to see how turning one out would have worked. But the edges stuck a bit and I didn't even give it a go. It didn't really matter though, because they were individually sized and eating it out of a ramekin with some berries and a spoon didn't seem the least bit out of sort.
Individual Turkish Yogurt Cakes
4 large eggs, separated
1/2 cup sugar
3 T all purpose flour, sifted
2 T lemon juice
1 3/4 cups plain Greek yogurt
powdered sugar for serving
- Preheat your oven to 350 F and spray 6 large ramekins or small springform pans.
- In a large bowl, whisk together the egg yolks and sugar. Stir in the flour, lemon juice and yogurt until completely combined.
- In a separate bowl (I used my mixer) beat the egg whites until they are stiff and white.
- Fold 1/4 of the egg whites into the yogurt mixture to lighten the batter. Then gently fold in the remaining egg whites until thoroughly mixed.
- Spoon into prepared pans and bake for 40-45 minutes or until browned. The batter should puff considerably and then fall again.
- Can be served warm or cold with a dusting of powdered sugar.