I just joined a new group, The Cake Slice Bakers, and am so excited about participating in the upcoming baking challenges!
Each month four very different cakes are chosen from the cookbook of a prominent baker - in this case, Roger Pizey's "World Class Cakes" - and we get to choose one of those to bake and post. The best part of this? We get to eat a different and fun cake every month!
This month's Turkish Yogurt Cake caught my eye, as it was described as being simple, light and "a little like a cheesecake." So off to Turkey we go.
I'm not sure about the simple part. It's a little more tricky than it looks! It's beautiful and creamy and then whipped egg whites are folded into it, making a light, fluffy batter.
One of the main ingredients is strained Greek yogurt, which I surprisingly found at my local grocery store. It's a little messy to deal with and I'm still cleaning yogurt out from under my fingernails...
Roger Pizey's photos of the cake were just beautiful! I decided to try to duplicate them by turning the cake out onto a plate. It didn't quite cooperate and split in a few places, so don't look too closely at it.
Turkish Yogurt Cake definitely has a yogurt tang. I'd call the cake a cross between an egg souffle and a fluffy cheesecake.
It's an unusual, but not totally unpleasant texture and besides the pungent yogurt taste, also has quite a bit of lemon flavor. If I make it again, I'll definitely put a teaspoon or so of vanilla for a deeper flavor.
This first cake challenge with The Cake Slice Bakers was so much fun! I look forward to getting to know the other bakers and diving into the next challenge!
- 4 large eggs, divided
- ½ C superfine sugar
- 3 tablespoon all-purpose flour, sifted
- 1 ¾ C strained Greek yogurt
- 1 lemon, grated and juiced
- confectioner's sugar
- Preheat the oven to 350° and grease a 9" round cake pan.
- Beat together the egg yolks and the sugar. Ad in the sifted flour, the yogurt, the zest and juice of the lemon, and mix all the ingredients thoroughly together.
- Whisk the egg whites until stiff and fold them into the yogurt batter.
- Pour the batter into the prepared cake pan and bake in a preheated oven for 50 to 60 minutes until the top is brown. It will puff up like a souffle and then subside.
- When completely cooled, dust with confectioner's sugar.
Make sure and have all of the ingredients ready to blend together - it can get messy!
I don't have an 9-inch cake pan, so I used a tall 8-inch and baked it until the top was golden brown - almost the full hour until a knife slid gently into the middle of it came out clean.
Nutrition Information:Yield: 6 Serving Size: 1 slice
Amount Per Serving: Calories: 248Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 127mgSodium: 72mgCarbohydrates: 44gFiber: 1gSugar: 39gProtein: 11g
Nutrition Values are Approximate