Turkish Lime Yoghurt Cake

Turkish Lime Yoghurt cake is MY kind of cake! Soft, light and tart. This classic Turkish cake is incredibly easy to make with only FIVE ingredients! I don't bake - maybe once or twice a year. It's not that I don't like sweet stuff, I just prefer savoury! I DO live with someone who has a sweet tooth however and he does like it when I bake.

I'd never encountered cake recipes using yoghurt before my trip to Turkey. I first sampled this one in Istanbul - we'd been to the Asian side of the city for a wander and had eaten a tonne of food from one of the city's many cafeterias - all manner of delicious stews, salads were consumed. I was packed packed packed with food... The thought of a dessert to top it off was not on my agenda.

However, I am also very greedy and the thought of Brendan ordering something and me not following suit is very foreign to me, FOMO took over and I unnecessarily ordered a slice of lemon yoghurt cake. What a Turkish delight! A zingy, citrus extravaganza. Mid-way between a cake, a flan and a baked soufflé, and quite unlike anything I'd eaten before - it's absolutely the kind of sweet dish that I love. Not sickly-sweet, not gooey and heavy. It's a light, bright, fresh and healthy end to any epic eating session (that's what I call a meal).

A five ingredient easy yoghurt cake

To make this cake even more special, upon more research on my return home, I discovered that this yoghurt cake only has 5 ingredients! They work remarkably hard in creating the most complex and wonderful citrus flavour and texture. WOW!!  The cake I ate was made with lemons, but limes are always super cheap at my local Mexican supermarket so I now use those instead. I much prefer the unique tart zing they bring to the cake. You can use either lemons or limes, use either 1 1/2 limes or 1 large lemon.

This cake is so simple to bake at home - there's not a lot to it, but don't let that fool you into thinking there's not a lot of flavour going on too. You'd be very wrong! Baking with yoghurt was a revelation to me, and I still haven't quite gotten over it.

The perfect ending to any Turkish feast.

Like the epic meal I ate in Istanbul, a Turkish feast is not truly over until you've forced a slice of this lime & yoghurt cake. Here's the perfect meal plan spread for your first or next Turkish dinner party or family dinner. That said, this cake is also great/perfection with a cup of coffee and an episode of Real Housewives (or similar).

Appetizer (meze)

Flatbreads served with Turkish Carrot Salad, Beetroot & Yoghurt Dip, Turkish Bean Salad (Piyaz) and Eggplant Dip

Main Course

Turkish Bulghur Pilaf with Lamb & Silverbeet alongside Garlic & Yoghurt Sauce and Onion & Sumac Salad

Dessert

Turkish Lime & Yoghurt Cake (recipe below)
served with whipped cream mixed with a little rosewater and honey

Raki mixed with a little water

How to make my Turkish Lime Yoghurt Cake

Turkish Lime Yoghurt Cake
Turkish Lime Yoghurt Cake
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course:Dessert, Snack
Cuisine:Turkish
Keyword:Cake
Servings: 8
Calories: 140kcal

Video Recipe

Ingredients

  • 4 eggs
  • cups sugar
  • 3 tbsp flour (plain/all purpose)
  • 14 oz yoghurt plain (Greek Style)
  • 1 ½ limes

Instructions

  • Preheat the oven to 180ºC/350ºF
  • Zest the limes and squeeze out the juices from 1 1/2 of them and set aside.
    Separate the eggs then beat the yolks with the sugar until light and creamy. Beat in the flour, then the yoghurt, lime zest and juice. Beat until well mixed.
  • Whisk the egg whites until stiff peaks form. Gently fold the whites using a metal spoon in a figure of 8 motion into the mixture until combined. Don't over mix as you'll lose the lightness.
  • Grease a 20-25cm springform baking tin with a little butter then dust with flour, tipping out any excess.
    Pour in the cake mixture and 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. That's it! Let it cool, slightly and remove from the tin to cool completely on a wire rack.
  • I served mine with a little cream which I'd infused with some rose water that had been sat in my fridge for over 100 years completely unused. It never goes off, apparently.

Nutrition (per serving)

Calories: 140kcalCarbohydrates: 23gProtein: 5gFat: 4gSaturated Fat: 2gCholesterol: 88mgSodium: 55mgPotassium: 120mgFiber: 1gSugar: 19gVitamin A: 168IUVitamin C: 4mgCalcium: 76mgIron: 1mg
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