Real African Dishes: [MC-AllEthnic-Recipes] Turkish Yogurt Cake with Citrus Syrup

Thursday, December 30, 2010

[MC-AllEthnic-Recipes] Turkish Yogurt Cake with Citrus Syrup

* Exported from MasterCook *

Turkish Yogurt Cake with Citrus Syrup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 10%)
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For greasing: -- butter
Cake:
6 large eggs -- separated
3/4 cup superfine sugar
1/2 cup self-rising flour
2 1/2 cups plain Greek yogurt -- strained
1 lemon -- finely grated zest and juice
1 pinch fine sea salt
Citrus syrup:
2/3 cup superfine sugar
1/2 cup water
1 lemon -- finely pared zest and juice
1 orange -- finely pared zest and juice
1 teaspoon orange-flower water -- or rose water

Preheat the oven to 350F. butter the base and sides of a 9 or 10-inch round cake pan with a removable base and line the base with a disk of parchment paper.

Beat the egg yolks and sugar together with a handheld electric whisk until pale and creamy. Sift the flour over the surface and fold in gently. Add the yogurt, lemon zest, and juice, and fold through.

In another large, clean bowl, whisk the egg whites with a pinch of salt until firm peaks form. Carefully fold them into the cake batter, using a large metal spoon.

Pour the batter into the prepared cake pan and gently level the surface. Bake in the oven for 50 to 60 minutes until the cake is golden brown on the top, risen, and cooked through. To test, insert a skewer into the middle; it should come out clean. Let cool completely in the pan; the cake will sink slightly as it cools.

While the cake is in the oven, prepare the citrus syrup. Put all of the ingredients into a saucepan and bring to a boil. Lower the heat slightly and let simmer for about 7 to 10 minutes until it has reduced by a third and is syrupy. Let cook, then pour into a serving pitcher.

Turn the cake out onto a large plate or cake stand and spoon some citrus syrup evenly all over the surface. Serve with some crème fraiche or thick yogurt on the side, if you like.

Serves 8

AuthorNote: This moist, dense yogurt cake has a similar texture to a light cheesecake. The citrus syrup gives the tip a lovely sheen and imparts a tangy sweetness. Save any leftover syrup to drizzle over cold vanilla ice cream, plain yogurt, or breakfast crepes.

Cuisine:
"Turkish"
Source:
"Gordon Ramsey's World Kitchen by Gordon Ramsey, 2010"
S(Formatted by Chupa Babi):
"Dec 2010"
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Per Serving (excluding unknown items): 271 Calories; 4g Fat (12.6% calories from fat); 13g Protein; 47g Carbohydrate; 1g Dietary Fiber; 159mg Cholesterol; 195mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 2 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 1440 0 0 0 4860 0 1440 0 0 0 20138