Recipe: Yoghurt Citrus Cake

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…

  1. Preheat the oven on 160 Celsius degrees.
  2. butter the spring-form pan (23-25 cm) and put baking paper on the bottom.
  1. Beat the egg yolk (with an electric hand mixer) until it’s light of color and foamy.
  2. Sieve the flour over the beaten egg yolk and spoon it carefully through the dough.
  3. Add the strained yoghurt, lemon juice and lemon zest to it and spoon it through the dough.
  4. In another (CLEAN AND NOT GREASY) bowl, beat the egg white with a bit of salt. Until it’s white and solid.
  5. Mix this carefully with a metal spoon through the dough.
  1. Pour the dough in the cake form and make it flat.
  2. Bake the cake for +/- 50-60 minutes, until the top is gold-brown of color and the cake has come up.
  3. 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.
  4. Let the cake cool down (note: the cake will flatten).


The syrup

  • 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.



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