Yogurt Cake

Recipe from Claudia Roden

Adapted by Melissa Clark

Published Nov. 1, 2021

Yogurt Cake
Kate Sears for The New York Times. Food Stylist: Barrett Washburne.
Total Time
1 hour, plus cooling
Rating
4(5,253)
Comments
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This Turkish yogurt cake, adapted from the cookbook “Claudia Roden’s Mediterranean,” is similar to a lemon-scented cheesecake, but it’s lighter and has a fresher, tangier flavor. It’s good both warm and cold, either on its own or topped with berries that have been macerated in a pinch or two of sugar. Make sure to use whole milk Greek yogurt or another thick, strained variety here, or the texture won’t be as creamy. —Melissa Clark

Featured in: A Luminary of Middle Eastern Cooking Looks to Her Greatest Inspiration: Home

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Ingredients

Yield:8 servings
  • Butter, for greasing the pan
  • 4large eggs, separated, at room temperature
  • ½cup/100 grams granulated sugar
  • 3tablespoons all-purpose flour
  • 1⅔cups/400 grams whole-milk Greek yogurt
  • 1lemon, zested and juiced
  • Pinch of salt (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

150 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 0 grams dietary fiber; 14 grams sugars; 7 grams protein; 78 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees and butter an 8- or 9-inch springform pan.

  2. Step 2

    Using an electric hand mixer or a standing electric mixer fitted with the whisk attachment, beat egg whites on medium-low until the mixture looks frothy, 1 to 2 minutes. Slowly start to increase the speed to medium-high. Continue to beat the egg whites until soft peaks form, about 3 minutes. Set aside.

  3. Step 3

    In a separate bowl but using the same mixer, combine yolks and sugar (no need to wash beaters after the egg white). Beat yolks on medium-high until the mixture is very pale and fluffy, about 3 minutes. Reduce speed to medium and gradually beat in flour, yogurt, lemon zest and juice, and salt until fully incorporated.

  4. Step 4

    Gently fold half of the egg whites into the yolk-yogurt mixture until only a few streaks remain. Fold in the remaining whites, scraping the bottom and sides of the bowl, until the batter is evenly mixed, light and smooth.

  5. Step 5

    Scrape the batter into prepared pan and smooth into an even layer. Bake until the top is speckled with golden brown and puffed, 40 to 55 minutes. (The 8-inch pan will take longer to bake through.) Transfer the pan to a wire rack and let cake cool before cutting. Serve warm or cold.

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Ratings

4 out of 5
5,253 user ratings
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Comments

Bestsy Sue

Thank you so so so so so so so so much for this wonderful recipe. I'm a 98-year-old woman, and this just makes my great-grandchildren go crazy. THEY LOVE IT. Thanks again, Betsy Sue

Richard

I've made this three times. To avoid the pudding-like consistency and achieve a more cheesecake-like result, I suggest the following changes, which worked well for me: Drain yogurt well (I've used homemade cashew yogurt, which also worked well), use 4 (instead of 3) tbsp flour, and add a tsp of baking powder. I also added a tsp of vanilla and some cinnamon. I baked it in a deep-dish glass pie dish. Very good! And a great cheesecake substitute without all the fat and calories

Sharyn

@Melissa Clark, I so appreciate you including weights in addition to measurements. Cooking and baking by weight has improved my results and simplified cooking so much.

Kristin

I made this as described in the recipe, baked it at 175 C (approx. 350ºF) in a springform pan lined with parchment paper on the bottom. The cake got the lovely brown color on the top but was still raw/liquid inside after about 50 mins in the oven. Any ideas on how to fix this? Bake longer at lower temp?

Kim Kellogg

I have successly made this AMAZING cake twice now in the past month, trying two approaches. #1 approach - I used the recipe as written and it turned out perfectly- a bit pudding like as some commenters wrote - but everyone loved it. #2 approach for same group of friends - I followed a commenter's suggestion and added an extra Tb of flour and 1tsp of baking soda and it did the trick to make it more cheesecake-like; firmer but still moist and delicious. Another big hit! Either way works.

PJKeegs

What a lovely light and airy dessert - and a bit of a science project. Served warm, it’s as if pudding cake and a soufflé had a baby. At room temperature, it’s slightly firmer but still very light. Out of the fridge, the tang and flavors are softened, and the texture resembles German-style cheesecake. All are delightful. Especially when served warm or at room temp, berries on the side work well. BTW, if you google “Turkish yogurt cake” it’s interesting to see what they look like (not necessarily pretty) including Claudia Roden’s.

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Credits

Adapted from “Claudia Roden’s Mediterranean: Treasured Recipes From a Lifetime of Travel,” by Claudia Roden (Ten Speed Press, 2021)

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