Turkish Yogurt Cake

Using plenty of yogurt and minimal oil yields a light, traditional home cake that is naturally rich in protein.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 4 eggs (200 g) · 286 kcal in the whole recipe
• 1/3 cup granulated sugar (70 g) · 271 kcal in the whole recipe
• 1.5 cups plain yogurt (300 g) · 180 kcal in the whole recipe
• 2 tbsp sunflower oil (20 g) · 177 kcal in the whole recipe
• 1 tbsp lemon juice (15 g) · 3 kcal in the whole recipe
• Grated zest of 1 lemon
• 1 cup all-purpose flour (120 g) · 420 kcal in the whole recipe
• 1 packet baking powder (10 g) · 5 kcal in the whole recipe
• 1 packet vanillin and a pinch of salt

Method

1. Separate the egg whites and yolks; whip the whites with a pinch of salt until stiff peaks form.

   

2. In a separate bowl, beat the egg yolks with sugar until creamy, then mix in the plain yogurt, sunflower oil, lemon juice, and grated lemon zest.

   

3. Sift the flour, baking powder, and vanillin into the mixture and stir gently until smooth.

   

4. Fold the whipped egg whites into the batter in three batches without deflating, then pour into a parchment-lined baking dish.

   

5. Bake in a preheated oven at 170°C (340°F) for about 35-40 minutes until golden, then slice and serve.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.