Turkish Yoghurt Cake with citrus syrup



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.



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


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!

Another fab fish idea for an easy lunch…


Crab and Crème Fraîche Salad


Yesterday the fish kick continued – I bought a gorgeous dressed crab and used the white and brown meat for a satisfying simple lunch – just mixed it with 2 tablespoons of crème fraîche, a merest hint of lemon juice, finely chopped flat leaf parsley and a sprinkle or two of black pepper. Served on a green salad bed with slices of avocado and the best toms I could buy plus a swish of fig crema di balsamico.

And last night I had more fish! But this time I went to our local fish and chip shop and had the most wonderful deep fried haddock in a beer batter – lazy I know – but scandalously delicious!

Let me know if you are enjoying any good fish dishes at the moment!

Simple Salmon says…eat this….!


Simple Salmon says...eat this....!

Ok…a few quick fire posts…last night we had 4 gorgeous salmon fillets to deal with and my kids wanted pasta – so I did a version similar to another earlier dish on this blog but with a few differences. Firstly, it was fresh salmon which I wrapped in foil with a little unsalted butter and baked for 20 minutes at 160c. I then skinned it and flaked it. In a frying pan I popped a carton of crème fraîche and 50 gm of unsalted butter and stirred over a low heat until it melded together. I then added a teansy weansy dash of sea salt and a few grinds of black pepper and about a teaspoon or so of dried tarragon-fresh would have been better but forgot! I then added the flaked salmon and stirred it gently once more.

I left this to one side whilst the pasta cooked al dente, drained it and tipped the creamy unctuous salmon mix in and allowed it all to get very friendly.

Variations – well, you could first pan fry a small onion finely chopped until soft, then add a glass of dry white wine and let it bubble together, then add the crème fraîche or single cream if you prefer – no need for butter in this case. You could also add a cup of peeled prawns as well as the salmon. You could also plump for dill instead of tarragon.

Choices, choices!