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Thursday, April 20, 2017

Individual Turkish Yogurt Cakes


    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.


     So you will definitely have to let me know if you've ever tried a similar recipe or if you try this one, does it turn out of the pan ok?  I mean it must, as the picture in the book is pretty as can be.  Also, how would you describe the texture?  I'll have to make the recipe again for some of my family that loves to be critics.  Maybe one of them will come up with a great way to describe it!



print recipe

Individual Turkish Yogurt Cakes
Ingredients
  • 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
Instructions
1. Preheat your oven to 350 F and spray 6 large ramekins or small springform pans.2. In a large bowl, whisk together the egg yolks and sugar. Stir in the flour, lemon juice and yogurt until completely combined.3. In a separate bowl (I used my mixer) beat the egg whites until they are stiff and white. 4. 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. 5. Spoon into prepared pans and bake for 40-45 minutes or until browned. The batter should puff considerably and then fall again. 6. Can be served warm or cold with a dusting of powdered sugar.
Details
Prep time: Cook time: Total time: Yield: 6 small cakes




    34 comments:

    1. Your individual cakes fared better than mine! Looks amazing! Great minds think alike regards spring form pans!! Yes, I ate out of the ramekins too! It should be spring form pans, greased and lined!

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      1. Definitely springforms! I have definitely been taking a page out of you books lately and making smaller cakes!

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    2. I love an individual cake! It seems so decadent to have an entire cake to yourself :). This sounds just wonderful!

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      1. Isn't it fun to get to eat THE WHOLE THING?!?! It's like all of my childhood dreams coming true. Thanks, Kelsie!

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    3. Yeah... this one I thought was weird when I read it in the book. But yours looks really nice, when I saw the slice picture I thought, bet it would be great with a coffee and low and behold, you thought the same!! Destined to be baker buddies Carlee!! :)

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      1. Ha! It's meant to be! It was definitely a surprising recipe, but it was kind of a fun change of pace. I've never made souffles before, but now I feel like it would be worth a try!

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    4. I really didn't think I wanted to make this... yours has me rethinking!

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      1. It's definitely a different one, but kind of fun anyway! Thanks!

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    5. Yours look great! I'm with you on the pan sizes - I had an 8", 12" and 6", but no 9". It worked well in the 8", though.

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      1. You can't have them all! (Or at least I couldn't store them all!) Luckily for the most part I've been able to make due with what I have.

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    6. I like the sound of making this as individual cakes. They look really good.

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      1. I was really happy with the way they turned out! Thank you!

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    7. After seeing this on instagram, I had to make a point of visiting you today to see the whole story on these cakes!
      I think I am putting them on the menu for this weekend. So excited to try this!

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      1. They were definitely a fun one to make! You'll have to let me know how they turn out!

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    8. A popular choice this month, and with those adorable tiny cakes I can see why. Fruit with honey seems the perfect thing to go with. So pretty, too.

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      1. I think the simple list of ingredients was a draw. Thank you!

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    9. I think Rodger totally makes things up sometimes! I thought the same thing about it being custardy since he mentioned it being "cheesecake" like. I would definitely liken it to soufflé before cheesecake. The flavor was lovely on this bake!

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      1. Ha! I really enjoyed it too. I am definitely drawn in by the beautiful pictures in this book, but some of the recipes require a little tinkering. I am still enjoying the inspiration.

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    10. I think all of us who made this cake have mentioned the use of a springform pan. I found it difficult to flip such a soft cake out of a pan and then back over again. You seem to have hit the jackpot with the mini versions of this cake, they look beautiful.

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      1. Thank you! I actually really enjoyed them and hope to tinker a bit with them in the future if ever the magical extra time fairy arrives ;-) But I definitely suggest the springforms!

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    11. This is a new recipe to me, looks delish! Love the individual size!

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      1. It was new to me too, but definitely worth making! Thank you!

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    12. I think I'm going to experiment with this and see if I can make it gluten free. I love to bake, but am the only one in my house who can eat gluten. Thanks, for sharing!

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      1. It seems like it would be easy enough to do. There is so little flour in them it seems it could be easily replaced. You'll have to let me know how it goes!

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    13. It looks so interesting. I love it !

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    14. Hi Carlee, this sounds like an interesting cake to make. I have made a Greek yogurt cake before which isn't such a light cake. I will be giving this a go when I have time and will let you know how it turns out.

      xx

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      1. I'll definitely be curious to hear what you think! We really enjoyed how simple they were. Thanks, Debbie!

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    15. I love the individual cakes. I might need to invest in some mini springform pans.

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      1. Aren't they fun? I need to use mine more!

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    16. These little cakes seem like the perfect light dessert for spring and summer.

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      1. I think so too! Thank you so much!

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    17. Small cakes are the best! You don't feel guilty about eating the whole thing, haha! These sound delicious, I love cakes with a lighter texture and lower sugar. They can be just as yummy! :-)

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      1. I love that about them too, though the guilt does sneak in after a couple ;-) I love a cake with frosting, but this was definitely a nice change!

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    Thank you so much for taking the time to read and comment. I love reading your ideas!