This very damp, cheesecake-like cake is actually a Turkish dish. I was expecting something completely different! So I was a bit disappointed, but with some greek yoghurt to the side and the citrus syrup on top, it was actually pretty good! I made this cake for Mother’s day.
- Butter to grease in the spring-form pan.
- 6 big eggs, the egg yolk and egg white separated.
- 150 grams of white sugar.
- 75 grams self rising flour
- 600 grams strained Greek yoghurt (curd?)
- Zest and juice from 1 lemon.
- a bit of seasalt.
The citrus syrup
- 125 grams of white sugar.
- 125 ml of water
- zest and juice of 1 orange
- zest and juice of 1 lemon
And then you do…
- Preheat the oven on 160 Celsius degrees.
- butter the spring-form pan (23-25 cm) and put baking paper on the bottom.
- Beat the egg yolk (with an electric hand mixer) until it’s light of color and foamy.
- Sieve the flour over the beaten egg yolk and spoon it carefully through the dough.
- Add the strained yoghurt, lemon juice and lemon zest to it and spoon it through the dough.
- In another (CLEAN AND NOT GREASY) bowl, beat the egg white with a bit of salt. Until it’s white and solid.
- Mix this carefully with a metal spoon through the dough.
- Pour the dough in the cake form and make it flat.
- Bake the cake for +/- 50-60 minutes, until the top is gold-brown of color and the cake has come up.
- Check with a metal knife to see if the cake is done. Put it into the cake, and back out. If the knife comes out clean, the cake is done.
- Let the cake cool down (note: the cake will flatten).
- Add all the ingredients in the pan and let it cook.
- Lower the fire and let it simmer for around 7-15 minutes until a third has boiled down.
- Cool down. Once it cools down, the syrup will thicken.
- When the cake has completely cooled down, pour the syrup evenly on top of the cake, after you took it out of the spring-form pan.
- Serve the cake with Greek yoghurt.