Turkish Lime Yoghurt Cake

This is MY kind of cake. Soft, light and tart. This classic Turkish cake is incredibly easy to make with hardly any ingredients. But it is filled with flavour and the loveliest texture – much like a baked cheesecake. I had a few limes left from a prior market whim purchase so changed the original recipe from lemons to limes. I prefer the taste of limes anyway and the cake didn’t suffer in the slightest.


4 eggs
100g caster sugar
3 tablespoons plain flour
400g greek yoghurt
1 1/2 limes

Preheat the oven to 180ºC

Zest the limes and squeeze out the juices and set aside. Separate the eggs then beat the yolks with the sugar until light and creamy. Beat in the flour, then the yoghurt, and lime zest and juice. Beat until well mixed.

Whisk the egg whites until stiff then gently fold them in a figure of 8 motion into the mixture. Grease a 20-25cm springform baking tin with a little butter then pour in the mixture. Bake in the oven for 50-60 minutes until brown. The cake will rise magnificently, but then fall back into place when cooling, don’t worry yourself, this is supposed to happen.

I served mine with a little cream which I’d infused with some rose water that had been sat in my fridge for over 2 years completely unused. It never goes off, apparently.

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