Turkish · Dessert
Turkish Yogurt Cake
A simple, tender Turkish yogurt cake (yoğurt tatlısı kek) built on the classic pantry ratio of yogurt, eggs, oil and sugar, lifted with lemon zest and baked until golden. It has a close, moist crumb with a gentle tang from the yogurt that keeps it from tasting overly sweet, making it a staple of Turkish home baking and tea tables.
$1
12 minsPrep
30 minsCook
52 minsTotal
EasyLevel
Nutrition per serving
354Calories
7gProtein
16.1gFat
45.6gCarbs
24.1gSugar
0.8gFiber
402mgSodium
97mgChol
2.2gSat Fat
108mgPotassium
56mgCalcium
1.7mgIron
0.4mcgVitamin B12
0.9mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Riesling Wine
local
Turkish Tea (Çay)
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat oven to 170°C (340°F) and grease a 10cm/4 inch round cake tin, lining the base with a disc of baking paper.
2
In a bowl, whisk the egg and sugar together for about 2 minutes until pale and slightly thickened.
3
Whisk in the yogurt, vegetable oil, lemon zest, and vanilla extract until the batter is smooth and fully emulsified.
4
Sift the flour, baking powder, and salt directly over the wet mixture, then fold gently with a spatula until just combined and no dry streaks remain.
5
Pour the batter into the prepared tin and smooth the top with the back of a spoon.
6
Bake for 28-32 minutes, until the top is golden and a skewer inserted into the centre comes out clean.
7
Cool the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 50g50g Egg, room temperature,
- 45g45g Sugar White,
- 55g55g Plain Yogurt, full-fat, room temperature,
- 25g25g Vegetable Oil,
- 55g55g All Purpose Flour, sifted,
- 3g3g Baking Powder,
- 3g3g Lemon, zested,
- 2g2g Vanilla Extract,
- 1g1g Salt,
