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.




Lemony Lemon Cake

The official name is Lemony Lemon Brownies, by Becky Charms. But I don’t really think they are brownies, but instead it’s more of a delicious cake that melts on your tongue. It’s ab-so-lutely de-li-ci-ous.


The Lemony Lemon Cake

And how we do make this piece of heavenly cake? I changed a few things here and there in the ingredient list.


  • 3/4 cup all-purpose flour (94 grams)
  • 3/4 cup granulated sugar (150 grams)
  • A bit of salt.
  • 1/2 cup (1 stick) unsalted butter, softened (113 grams)
  • 2 eggs
  • 2 tablespoons lemon zest
  • 2,5 tablespoons lemon juice


  • 2 or 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 cup icing sugar (125 grams)



  • I used icing that you only need to warm up a little and can spread over cakes. Add only a little bit of lemon juice and zest or else it will become too thin and won’t harden.
  • This is also a great recipe for muffins. But they need longer than 24 minutes in the ovens.
  • Use a grater with not very big holes in it. Or else the zest will become too big, and you’ll find yourself chewing on lemon zest.

And Then What?

  1.  Preheat the oven to 350 degrees. (176-ish Celsius degrees)
  2. Grease a baking dish (that’s not super big) with butter and set aside.
  3. Zest and juice two lemons and set aside (two lemons might not be enough, depending on the size)
  4. Put the sugar, flour, salt and butter in a bowl and beat it until combined.
  5. In another bowl, whisk together the eggs, zest and juice.
  6. Pour it into the flour mixture and beat for 2 mins at medium speed until it’s smooth and creamy.
  7. Pour it into the baking dish and bake for 23-25 mins. The edges should turn golden. If you overbake it might become dry.
  8. Let the cake cool down completely before beginning with the icing.
  9. Mix the icing with the lemon juice and zest. If you use too much juice, the icing will become too thin and won’t harden enough.
  10. Spread the glaze over the cake, and let it harden up.
  11. Cut into pieces, and you’re done!



Recipe: Apple Pie

I’m back — Sort of! I’m busy changing the lay out (again), so don’t mind the mess!

A few weeks ago I made a delicious apple pie, which I had to share! got the recipe from one of my mothers cooking-books, but I changed some things here and there.



For the dough

  • 250 grams flour
  • 150 grams butter
  • 80 grams sugar
  • 3 eggs
    I used 1 egg instead of 2. 2 eggs make the dough very wet, yet one egg tends to make the dough a bit dry once it’s finished and out of the oven.
  • Vanilla sugar for taste
  • A little bit of salt

For the filling

  • 8 apples (It’s too much. 6 will do too)
  • Raisins (As much as you want)
  • A bit of cinnamon
  • Butter (to grease in the apple pie form)
  • Sugar (1 tablespoon)


Preheat the oven on 180 Celsius degrees. Make the dough to by mixing the flour, butter sugar and eggs together. When you’re done leave the dough to ‘rest’.

Skin the apples, remove the core and cut it in pieces. Put the raisins in water, and let them in there for a while. When they have gone all soft take them out and dry them. Mix the apples and raisins with the sugar and cinnamon.

Roll out the dough and grease in the cake-form/spingform-pan, cover the bottom and the sides with the dough, but make sure you still have enough dough left for the top of the pie. Add the filling in there and press it in firmly. When you’re done with that use the left over dough to create strips for over the pie.

Bake the pie in the preheated oven for about 50 minutes until they are gold-brown.

Variation: Mini apple-pie cupcakes.

Follow the recipe for a normal apple pie. But instead of using the regular cake-form use cupcake forms (something like this). Grease it in with the butter, cover the sides and bottoms with the dough (keep in mind to leave enough dough for the top), fill it with the apple/raisin mix and roll out the left over dough again. Instead of using strips, cover up the entire cupcake pie, and use a small knife to make 3 or 4 cuts in the middle of the pie, on top of it for air to get out of there.

Put it in the preheated oven for about 30 minutes. I had it in there for around 40, because it didn’t wanted to get brown. But you usually keep it in the oven until the top is golden-brown.

Do you like to make apple pie?