Turkish Yoghurt Cake Recipes

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EASY YOGURT CAKE



Easy Yogurt Cake image

This is an easy yogurt cake that uses the yogurt container to measure all of the ingredients. It's ready in under an hour and the perfect not-too-sweet snack or breakfast treat. It's known in France as "Gâteau au Yaourt" and is typically the first cake that French children learn how to make. My son attends a French school and has made this with his classmates.

Provided by Diana Moutsopoulos

Categories     World Cuisine Recipes     European     French

Time 35m

Yield 6

Number Of Ingredients 8

1 (5 ounce) container plain yogurt
3 fluid ounces 1/2 yogurt container vegetable oil
2 large eggs eggs
7 ⅞ ounces 1 1/2 yogurt containers white sugar
1 teaspoon vanilla extract
5 ⅞ ounces 1 3/4 yogurt containers all-purpose flour
2 ½ teaspoons baking powder
1 pinch salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round springform cake pan.
  • Empty the yogurt into a mixing bowl. Measure the oil, using the yogurt container, and add to the yogurt. Set aside. Rinse yogurt container and dry with paper towel to continue using it as a measuring tool.
  • Add eggs, sugar, and vanilla extract to the yogurt-oil mixture. Beat well until thoroughly combined. Add flour, baking powder, and salt. Stir until just combined; batter will be thick. Pour into the prepared cake pan and spread to level the top.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Nutrition Facts : Calories 400.2 calories, Carbohydrate 60.1 g, Cholesterol 63.4 mg, Fat 15.5 g, Fiber 0.7 g, Protein 6.2 g, SaturatedFat 2.9 g, Sodium 269.5 mg, Sugar 38.7 g

TURKISH YOGURT CAKE



TURKISH YOGURT CAKE image

Categories     Dessert     Bake     Yogurt

Yield 8 to 10 persons

Number Of Ingredients 13

1 cup soft butter
2 1/2 cups sugar
5 eggs
1 cup plain yogurt
3 cups flour
1/2 cup milk
1/2 teaspoon baking soda
3 teaspoons baking powder
1 Tablespoon grated orange or lemon rind
Syrup: 1 1/2 cups sugar
2 1/2 cups water
juice from 1/2 lemon
Garnishes: 4 Tablespoons ground pistacchios or walnuts; whipping cream and strawberries

Steps:

  • Cream butter with sugar. Add eggs, one at a time, stirring until well-blended. Add yogurt, flour, rind, and baking powder. Stir baking soda into milk; add to mixture. Mix well. Pour into greased and floured 9 x 13" pan. Bake at 350° for 45 to 50 minutes or until toothpick comes out clean. (sea level) Syrup: combine sugar, water, lemon juice. Boil until syrupy, about 15 minutes. Cool. Pour cooled syrup over hot cake. After completely cooled, sprinkle cake with nuts, or other topping.

YOGURT CAKE



Yogurt Cake image

Provided by Claudia Roden

Categories     Cake     Bake     Chill     Boil

Yield serves 6

Number Of Ingredients 11

4 large eggs, separated
1/2 cup superfine sugar
3 tablespoons all-purpose flour
1 2/3 cups strained Greek-style yogurt
Grated zest of 1 unwaxed lemon
Juice of 1 lemon
For the Optional Syrup
2/3 cup water
1 1/4 cups sugar
1 tablespoon lemon juice
Grated zest of 1 unwaxed orange

Steps:

  • Beat the egg yolks with the sugar to a thick, pale cream. Beat in the flour, then the yogurt, lemon zest, and lemon juice until it is thoroughly blended.
  • Whisk the egg whites until stiff and fold them into the yogurt mixture. Pour this into a round, nonstick baking tin (about 9 inches in diameter), greased with butter. Bake in an oven preheated to 350°F for 50 to 60 minutes, until the top is brown. It will puff up like a soufflé and then subside.
  • Turn out onto a serving plate, and serve warm or cold.
  • If you are making the syrup, boil the water with the sugar, lemon juice, and grated orange zest for 3 to 5 minutes. Let it cool, then chill in the refrigerator.

YOGURT CAKE



Yogurt Cake image

This Turkish yogurt cake, adapted from the cookbook "Claudia Roden's Mediterranean," is similar to a lemon-scented cheesecake, but it's lighter and has a fresher, tangier flavor. It's good both warm and cold, either on its own or topped with berries that have been macerated in a pinch or two of sugar. Make sure to use whole milk Greek yogurt or another thick, strained variety here, or the texture won't be as creamy.

Provided by Melissa Clark

Categories     cakes, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 7

Butter, for greasing the pan
4 large eggs, separated, at room temperature
1/2 cup/100 grams granulated sugar
3 tablespoons all-purpose flour
1 2/3 cups/400 grams whole-milk Greek yogurt
1 lemon, zested and juiced
Pinch of salt (optional)

Steps:

  • Heat oven to 350 degrees and butter an 8- or 9-inch springform pan.
  • Using an electric hand mixer or a standing electric mixer fitted with the whisk attachment, beat egg whites on medium-low until the mixture looks frothy, 1 to 2 minutes. Slowly start to increase the speed to medium-high. Continue to beat the egg whites until soft peaks form, about 3 minutes. Set aside.
  • In a separate bowl but using the same mixer, combine yolks and sugar (no need to wash beaters after the egg white). Beat yolks on medium-high until the mixture is very pale and fluffy, about 3 minutes. Reduce speed to medium and gradually beat in flour, yogurt, lemon zest and juice, and salt until fully incorporated.
  • Gently fold half of the egg whites into the yolk-yogurt mixture until only a few streaks remain. Fold in the remaining whites, scraping the bottom and sides of the bowl, until the batter is evenly mixed, light and smooth.
  • Scrape the batter into prepared pan and smooth into an even layer. Bake until the top is speckled with golden brown and puffed, 40 to 55 minutes. (The 8-inch pan will take longer to bake through.) Transfer the pan to a wire rack and let cake cool before cutting. Serve warm or cold.

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Top Asked Questions

What is Turkish yogurt cake?
This Turkish yogurt cake, adapted from the cookbook “Claudia Roden’s Mediterranean,” is similar to a lemon-scented cheesecake, but it’s lighter and has a fresher, tangier flavor. It’s good both warm and cold, either on its own or topped with berries that have been macerated in a pinch or two of sugar.
How to make a yogurt cake at home?
Directions 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round springform cake pan. ... 2 Empty the yogurt into a mixing bowl. Measure the oil, using the yogurt container, and add to the yogurt. ... 3 Add eggs, sugar, and vanilla extract to the yogurt-oil mixture. ... More items...
How do you make Turkish cake?
This Turkish cake is like a light, airy, fresh-tasting cheesecake. We make it all the time in my family and you really must try it. 01 Heat the oven to 160C (180C non-fan). Butter or oil a round nonstick cake tin (about 23cm in diameter) with a removable base. 02 Using an electric whisk, whisk the egg whites until soft peaks form.
How to make Turkish yogurt cake with figs?
Turkish Yogurt Cake with Figs 4 large eggs separated 100 g (1/2 cup) cane sugar 3 tablespoons all-purpose flour sifted 350 ml (1 1/2 cups) full-fat Greek yoghurt Grated zest + juice of 1/2 lemon 1 1/2 teaspoons orange blossom water Butter for greasing the pan 4-6 fresh figs halved Icing sugar for dusting the cake Preheat the oven to 180C/375F.

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