Turkish Yoghurt Cake Recipes

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TURKISH LIME YOGHURT CAKE



Turkish Lime Yoghurt Cake image

This wonderful cake is mid way between cake and torte - absolute zingy heaven on a plate.

Provided by Lee

Categories     Dessert     Snack

Time 1h20m

Number Of Ingredients 5

4 eggs
⅔ cups sugar
3 tbsp flour ((plain/all purpose))
14 oz yoghurt (plain (Greek Style))
1 ½ limes

Steps:

  • 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 Facts : Calories 140 kcal, Carbohydrate 23 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 88 mg, Sodium 55 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving

TURKISH-STYLE REVANI SEMOLINA CAKE STEEPED IN SYRUP



Turkish-Style Revani Semolina Cake Steeped in Syrup image

Revani is a sweet yellow cake found all throughout the eastern Mediterranean. Turkish revani contains ground hazelnuts and gets its flavor from citrus fruit.

Provided by Elizabeth Taviloglu

Categories     Dessert     Cake

Time 1h

Yield 15

Number Of Ingredients 17

For the Syrup:
3 cups sugar
3 cups water
1/2 lemon (juiced)
For the Cake:
3 eggs
1/2 cup sugar
3/4 cup vegetable oil
1 lemon (zested)
1 teaspoon vanilla
1 cup plain yogurt
3 tablespoons flour
1 cup uncooked semolina
1/4 cup finely ground hazelnuts
1/2 teaspoon baking soda
2 teaspoons baking powder
Garnish: coconut flakes and ground nuts

Steps:

  • Gather the ingredients.
  • Preheat the oven to 350 F / 175 C. Grease a 9 x 13-inch baking pan .
  • Before you start making the cake, prepare the syrup to give it time to cool down. Begin by mixing the sugar and water in a medium saucepan. Turn the heat on high and bring the mixture to a boil while continuously stirring it.
  • Once it boils, reduce the heat to low and let the syrup boil gently for about 10 minutes with the cover off. Add the lemon juice toward the end. Turn off the heat and let the syrup cool down while you make the rest of the recipe.
  • In a large mixing bowl, whisk together the eggs and sugar. Whisk the mixture briskly for several minutes until the sugar dissolves. The more you whisk, the better your revani will turn out.
  • Add the oil, lemon zest, vanilla, and yogurt and whisk for several minutes more.
  • Add the dry ingredients-flour, semolina, hazelnuts, baking soda, and baking powder-and mix together well until you have a smooth batter.
  • Pour the batter into the greased baking pan. Bake until the top is nicely browned, and a toothpick inserted in the center comes out clean, about 30 to 40 minutes. Once you remove the pan from the oven, let it rest for about 5 minutes.
  • Cut the cake into portion-sized squares or rectangles while still in the pan.
  • Using a large spoon, slowly drizzle all of the cooled syrup over the cake and let it soak in. Cover the cake with foil and refrigerate it for several hours.
  • Before serving, garnish each square of cake with a pinch of coconut and ground nuts.

Nutrition Facts : Calories 400 kcal, Carbohydrate 62 g, Cholesterol 38 mg, Fiber 1 g, Protein 5 g, SaturatedFat 3 g, Sodium 156 mg, Sugar 50 g, Fat 16 g, ServingSize 12 to 15 servings, UnsaturatedFat 0 g

25 BEST TURKISH DESSERT RECIPE COLLECTION



25 Best Turkish Dessert Recipe Collection image

These popular Turkish desserts are sweet, unique, and so delicious! From baklava to cookies to Turkish coffee, these easy recipes are a new and exciting end to your meal.

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 25

Turkish Rice Pudding
Baklava
Tulumba Tatlu0131su0131
Turkish Delight
Turkish Almond Cookies
Turkish Shortbread Cookies
Turkish Chicken Breast Pudding
Turkish Delight Ice Cream
Turkish Coffee
Turkish Coffee Brownies
Turkish Bread Pudding
Helva
Turkish Semolina Cake
Turkish Yogurt Cake
Turkish Cotton Candy
Turkish Noah's Ark Pudding Asure Recipe
Fruit Leather
Turkish Candied Pumpkin
Turkish Ice Cream
Kunefe
Turkish Delight Sponge Cake
Turkish Churros
Turkish Tea
Sutlu Nuriye
Lokma

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a Turkish treat in 30 minutes or less!

Nutrition Facts :

YOGURT CAKE



Yogurt Cake image

Provided by Claudia Roden

Categories     Cake     Bake     Chill     Boil

Yield serves 6

Number Of Ingredients 11

4 large eggs, separated
1/2 cup superfine sugar
3 tablespoons all-purpose flour
1 2/3 cups strained Greek-style yogurt
Grated zest of 1 unwaxed lemon
Juice of 1 lemon
For the Optional Syrup
2/3 cup water
1 1/4 cups sugar
1 tablespoon lemon juice
Grated zest of 1 unwaxed orange

Steps:

  • Beat the egg yolks with the sugar to a thick, pale cream. Beat in the flour, then the yogurt, lemon zest, and lemon juice until it is thoroughly blended.
  • Whisk the egg whites until stiff and fold them into the yogurt mixture. Pour this into a round, nonstick baking tin (about 9 inches in diameter), greased with butter. Bake in an oven preheated to 350°F for 50 to 60 minutes, until the top is brown. It will puff up like a soufflé and then subside.
  • Turn out onto a serving plate, and serve warm or cold.
  • If you are making the syrup, boil the water with the sugar, lemon juice, and grated orange zest for 3 to 5 minutes. Let it cool, then chill in the refrigerator.

TURKISH YOGHURT CAKE



Turkish Yoghurt Cake image

from the blog "O Pistachio" - http://opistachio.blogspot.com/2009/05/turkish-yoghurt-cake-with-stewed.html

Provided by ellie3763

Categories     < 4 Hours

Time 1h20m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 6

4 large eggs, separated
1/2 cup superfine sugar (caster)
3 tablespoons all-purpose flour (plain)
1 2/3 cups strained Greek yogurt
1 lemon, zest of
1 lemon, juice of

Steps:

  • Preheat the oven to 350°F / 175°C.
  • Beat the egg yolks with the sugar to a thick, pale cream.
  • Beat in the flour, then the yoghurt, lemon zest, and lemon juice until it is thoroughly blended.
  • Whisk the egg whites until stiff and fold them into the yoghurt mixture.
  • Pour this into a round, nonstick baking tin (about 9 inches in diameter), greased with butter.
  • Bake for 50 to 60 minutes, until the top is brown. It will puff up like a soufflé and then subside. Turn out onto a serving plate, and serve warm or cold.

Nutrition Facts : Calories 100.8, Fat 2.6, SaturatedFat 0.8, Cholesterol 105.8, Sodium 35.9, Carbohydrate 17.7, Fiber 1.3, Sugar 12.7, Protein 3.8

TURKISH YOGURT CAKE



TURKISH YOGURT CAKE image

Categories     Dessert     Bake     Yogurt

Yield 8 to 10 persons

Number Of Ingredients 13

1 cup soft butter
2 1/2 cups sugar
5 eggs
1 cup plain yogurt
3 cups flour
1/2 cup milk
1/2 teaspoon baking soda
3 teaspoons baking powder
1 Tablespoon grated orange or lemon rind
Syrup: 1 1/2 cups sugar
2 1/2 cups water
juice from 1/2 lemon
Garnishes: 4 Tablespoons ground pistacchios or walnuts; whipping cream and strawberries

Steps:

  • Cream butter with sugar. Add eggs, one at a time, stirring until well-blended. Add yogurt, flour, rind, and baking powder. Stir baking soda into milk; add to mixture. Mix well. Pour into greased and floured 9 x 13" pan. Bake at 350° for 45 to 50 minutes or until toothpick comes out clean. (sea level) Syrup: combine sugar, water, lemon juice. Boil until syrupy, about 15 minutes. Cool. Pour cooled syrup over hot cake. After completely cooled, sprinkle cake with nuts, or other topping.

TURKISH YOGURT WITH CUCUMBERS AND HERBS (CACıK)



Turkish Yogurt With Cucumbers and Herbs (Cacık) image

Cacık is a cold, crunchy, refreshing yogurt side dish that goes well with grilled meats. If you like tzatziki, you'll love making easy Turkish cacik.

Provided by Elizabeth Taviloglu

Categories     Sauce     Condiment

Time 15m

Yield 4

Number Of Ingredients 11

18 oz/500 g yogurt (plain)
1 tbsp. extra-virgin olive oil
1 cup cold water
2 to 3 cucumbers (peeled and finely diced)
Optional: 1 to 3 cloves garlic (finely chopped, or 1 to 2 tsp. garlic powder)
1 tsp. salt (more or less to taste)
1/2 tsp. pepper
1/2 tsp. oregano (dried)
Optional: 1/4 tsp. hot red pepper flakes (or sweet paprika)
Garnish: 1/4 cup dill weed (fresh, finely chopped or 1 tsp. dried dill weed)
Garnish: 1/4 cup mint leaves (fresh, finely chopped or 1/2 tsp. dried mint)

Steps:

  • First, whisk the yogurt and olive oil together to make a smooth mixture. Gradually whisk in the water until you get the consistency you want. Some prefer their 'cacık' watery while some like it thick. It's completely up to you.
  • Next add the cucumbers, garlic, and spices and mix thoroughly until smooth. Adjust the spices to your taste.
  • It is best to refrigerate your 'cacık' for a few hours before serving. Serve your ice-cold 'cacık' in small, decorative bowls. Drizzle a little bit of olive oil in the center of each one. Garnish each with a small sprig of fresh mint or dill weed.

Nutrition Facts : Calories 133 kcal, Carbohydrate 15 g, Cholesterol 8 mg, Fiber 1 g, Protein 8 g, SaturatedFat 2 g, Sodium 675 mg, Sugar 11 g, Fat 6 g, ServingSize 4 servings, UnsaturatedFat 0 g

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