Turkish Yoghurt Cake

1. 1

   Preheat the oven to 350u00b0F / 175u00b0C.

2. 2

   Beat the egg yolks with the sugar to a thick, pale cream.

3. 3

   Beat in the flour, then the yoghurt, lemon zest, and lemon juice until it is thoroughly blended.

4. 4

   Whisk the egg whites until stiff and fold them into the yoghurt mixture.

5. 5

   Pour this into a round, nonstick baking tin (about 9 inches in diameter), greased with butter.

6. 6

   Bake for 50 to 60 minutes, until the top is brown. It will puff up like a souffle and then subside. Turn out onto a serving plate, and serve warm or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.