Turkish Yogurt Cake

This gluten free cake is like a crustless cheesecake, it’s light and fluffy and refreshing and very easy to make.  It can be served hot or cold and goes well with fresh or frozen berries.  It has subtle flavours of cardamon and lemon.

Tasha Thakrah, Tester and Taster

Preparation: 15-25 minutes Cooking: 45-60 minutes Plants: 4 plus toppings Serves 8-10

GF Vegan Option Separate Recipe NF Option DF Option or See Vegan recipe

Ingredients

4 large eggs

2-3 tbsp agave syrup or alternative

400g of thick Greek yogurt or similar

100g ground almonds

1 tsp baking powder

1 tsp bicarbonate of soda

Juice and zest of one lemon or more if prefer stronger lemon flavour

6-8 cardamon pod seeds only lightly crushed

Pinch of salt

Ingredients

4 large eggs

2-3 tbsp agave syrup or alternative

400g of thick Greek yogurt or similar

100g ground almonds

1 tsp baking powder

1 tsp bicarbonate of soda

Juice and zest of one lemon or more if prefer stronger lemon flavour

6-8 cardamon pod seeds only lightly crushed

Pinch of salt

Note 

It is important that defatted nut flours such as almond flour, peanut or coconut which soak up too much liquid are not used.  The ground nuts also provide some oil which is important for the mixture.

Nut Fee Option

Replace the ground almonds with rice flour, ground sunflower seeds, semolina flour (not GF), or alternative of your choice.  Leave out the pistachios.

Dairy Free Option

See Vegan recipe  

Alternatively use Plant based Yogurt instead of dairy

Method

1. Heat the oven to 180C, 160C fan, 350F, Gas 4.

2. Line an 8”/24cm springform cake tin with parchment paper bringing the paper above the sides to allow the cake to rise sufficiently.  Needs to be about 3”/8cm tall.

3. Separate the egg yolks from the egg whites and whisk the whites until they form stiff peaks.

4. Add the agave syrup to the egg yolks and whisk together until thick and creamy for about 5-10 minutes. 

5. Add all the other ingredients to the egg yolk mixture and whisk together.

6. Fold the egg whites into the mixture carefully incorporating the two together. 

7. Taste the mixture and adjust spices to your preference, remember the flavours will be more pronounced when cooked.

8. Pour into the prepared cake tin and bake for 35-45 minutes.  Cover with foil if the cake is browning too quickly.  The cake will deflate when removed from the oven.

Swaps

Replace the cardamon with vanilla or other flavourings of your choice. 

Use cottage cheese or cream cheese instead of yogurt.

Agave replace with 80g sugar, 80g mashed dates or date syrup, coconut sugar.

Serve

Replace the cardamon with vanilla or other flavourings of your choice. 

Use cottage cheese or cream cheese instead of yogurt.

Agave replace with 80g sugar, 80g mashed dates or date syrup, coconut sugar.

Testers and Tasters Feedback

Delicious and so easy.

Loved the subtle cardamon flavour.