Turkish cake with yogurt and citrus syrup

Turkish yogurt cake with citrus syrup is a refined dessert that perfectly combines the fluffy texture of the cake with the intense flavors of citrus fruits. This recipe, inspired by the famous Eastern culinary art, is not only delicious but also easy to prepare, quickly becoming a favorite among those who taste it. Let's embark together on the journey of making this wonderful cake!

Preparation time: 20 minutes
Baking time: 50 minutes
Total time: 1 hour and 10 minutes
Number of servings: 8

Ingredients

For the cake:
- 600 g yogurt (preferably Greek 10% fat for a creamy texture)
- 6 large eggs
- 150 g sugar
- 75 g flour
- 1/4 packet of dry yeast (about 1.75 g)
- 1 packet of vanilla (optional, but recommended for extra flavor)
- A pinch of salt
- Zest and juice of 1 lemon

For the citrus syrup:
- 125 ml still water
- 126 g sugar
- Zest and juice of 1 lemon
- Zest and juice of 1 orange
- 1 teaspoon orange blossom extract (optional, but recommended for a unique floral aroma)
- 1 packet of vanilla (optional)

Step-by-step instructions

1. Preparing the batter:
In a large bowl, beat the egg yolks with the sugar and vanilla (if using) until the mixture becomes a smooth, light-colored cream. This step is essential as the incorporated air will contribute to a fluffy cake.

2. Adding the dry ingredients:
Sift the flour together with the yeast and gradually add them to the yolk mixture. Gently mix so that the ingredients combine evenly.

3. Incorporating the yogurt and citrus:
Add the yogurt, lemon zest, and juice to the mixture. Mix well until you obtain a homogeneous batter. The yogurt will give the cake a moist texture and a unique flavor.

4. Beating the egg whites:
In another bowl, beat the egg whites with a pinch of salt until stiff peaks form. This step is crucial for achieving an airy cake. Once the egg whites reach the desired consistency, gently fold them into the batter using a folding motion. This will keep the air in the egg whites and make the cake fluffier.

5. Baking the cake:
Preheat the oven to 180 degrees Celsius. Grease a 26 cm round cake pan with butter or oil and line it with baking paper. Pour the batter into the pan and level the surface. Bake the cake for 50 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a plate and carefully remove the baking paper.

6. Preparing the citrus syrup:
While the cake is baking, prepare the syrup. In a saucepan, combine the water, sugar, citrus juices, and peels, along with the orange blossom extract if using. Bring the mixture to a simmer over low heat and let it boil for about 7 minutes, or until the syrup thickens slightly. Stir occasionally to prevent sticking.

7. Glazing the cake:
After the cake has cooled, pour the warm syrup over it, ensuring it is evenly distributed. Let the cake absorb the syrup for 30 minutes before serving.

8. Serving:
For an elegant touch, decorate the cake with slices of caramelized orange. Caramelizing is done quickly by cooking the orange slices in a spoonful of syrup and brown sugar until they become golden and glossy.

Useful tips and tricks

- Choosing the yogurt: Greek yogurt is ideal due to its creamy consistency and high-fat content, which will add a rich flavor to the cake. If you want a lighter option, you can use plain yogurt.

- Controlling moisture: Make sure the cake cools completely before glazing it, otherwise the syrup will run too quickly and won’t have time to soak properly.

- Flavor variations: Experiment with other citrus fruits, such as lime or grapefruit, for a different taste. You can also add a pinch of cinnamon to the batter for a warmer flavor.

- Serving: This cake pairs wonderfully with a scoop of plain yogurt or a serving of vanilla ice cream. For a pleasant contrast, serve it with a black coffee or citrus tea.

Nutritional benefits

The yogurt in this recipe provides a significant amount of calcium and protein, contributing to a balanced diet. The citrus fruits add essential vitamins, such as vitamin C, and antioxidants that help strengthen the immune system. This is a cake that not only satisfies the sweet tooth but also offers health benefits.

Frequently asked questions

1. Can I use low-fat yogurt?
Yes, but note that the cake will be less creamy and soft. High-fat yogurt provides a richer texture.

2. How can I store the cake?
The cake can be stored at room temperature, covered, for 2-3 days. It can also be refrigerated to keep it fresh longer.

3. Is it possible to freeze the cake?
Yes, the cake can be frozen. Make sure it is well covered to prevent ice crystals from forming. When thawing, leave it at room temperature and glaze it before serving.

Turkish yogurt cake with citrus syrup is an excellent choice for any occasion, bringing Eastern flavors directly into your kitchen. Whether you enjoy it with friends or family, each slice will be a true delight. Start your culinary adventure and enjoy this delicious recipe!

 Ingredients: 600 g yogurt (I used Greek 10%) 6 large eggs 150 g sugar 75 g flour mixed with a quarter of a 7 g packet of yeast vanilla (not included in the recipe but I added it) a pinch of salt zest and juice of one lemon For the citrus syrup: 125 ml water (still) 126 g sugar vanilla zest and juice of one lemon zest and juice of one orange 1 teaspoon orange blossom extract

 Tags:  fruit cake yogurt cream cake