Turkish Yoghurt Cake with citrus syrup

A PERFECT PUDDING FOR EASTER!

This is an old recipe from the inimitable Gordon Ramsay. I made it for the first time yesterday and loved every mouthful. A great summer dessert and a great Easter sweet treat! You do not necessarily need the syrup – but it adds another dimension if you are after one! The cake is reminiscent of a cheese cake but somehow moister and more interesting.

INGREDIENTS

6 large eggs separated

Butter for greasing the cake tin

150 gm caster sugar

75 gm self-raising flour

600 gm natural Greek yoghurt 

Finely grated zest and juice of 1 lemon

Pinch of sea salt

23-25 cm cake tin

For the syrup

125 gm caster sugar

125 ml water

zest and juice of 1 lemon

zest and juice of 1 orange

METHOD

Preheat oven to 180c. Fan 160c. Butter base and sides of cake tin – it needs to be one with a removable base. Line the bottom with grease proof paper.

Beat the egg yolks and sugar together with an electric whisk til pale and creamy. Sift the flour into this folding gently with a wooden spoon. Add the yoghurt, lemon zest and juice. Stir in.

In a second bowl, whisk the egg whites with the pinch of salt until you get firm peaks. Carefully fold this into the cake mixture with  a large metal spoon.

Pour the mixture into the cake tin. Bake in the oven for 50-60 minutes. It will be golden brown on top and you should be able to pop a skewer into the centre and it should come out clean _ bingo – it’s ready!

Leave to cool completely in the tin – it will sink a little but this is as it should be!

For the syrup – put all the ingredients into a pan and bring to the boil. Lower the heat to medium and simmer for 7-10 minutes until it has reduced by about a third. Leave to cool. Then pour into a serving jug.

Turn the cake out onto a large enough board or plate. Serve slices and spoon over the syrup as folk wish. You can also serve with cream, crème fraîche or yoghurt.

Happy Easter and Happy Eating!