| Turkish Lemon Yoghurt Cake
2 Lemons; zest of
250 g Butter
1 1/4 cup of Castor sugar
5 large Eggs; separated
1 1/4 cup of Greek style yoghurt
2 1/2 cups of self raising flour
1/2 teaspoon of salt
Two lemons; juice of
Two lemons; cut into fine strips , rind of
3/4 cup of sugar
1/2 cup of water
1/2 cup of Colonial Lemon Cognac |
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Preheat the oven to 175ºC. Cream together the butter, sugar and lemon zest until thick and fluffy. Reduce the mixing speed to low and add the egg yolks, one at a time. Finally, add the yoghurt and mix well. Add the flour and salt to the batter and mix to incorporate. Beat the egg whites until stiff then fold into the batter gently. Pour the batter into a greased "kugelhopf" or tube pan and bake for 50-60 minutes. Meanwhile, make the syrup. Mix together the sugar, water, lemon dessert sauce, lemon juice and rind and bring to the boil. Simmer for 10 minutes then cool. Strain syrup through a sieve, reserving strips of lemon then set aside. When the cake has cooked, pour syrup over the cake slowly, allowing it to absorb into the cake. When all the syrup has been absorbed and the cake is cool, turn out onto a platter to serve. Serve the cake, decorated with the reserved lemon slices and with thick cream and drizzled with a little extra Colonial lemon cognac dessert sauce. Converted by MC_Buster. Per serving: 2724 Calories (kcal); 225g Total Fat; (72% calories from fat); 31g Protein; 165g Carbohydrate; 1482mg Cholesterol; 2351mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Fruit; 42 1/2 Fat; 10 Other Carbohydrates Converted by MM_Buster v2.0n.
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