Yogurt Cake

Yoğurtlu pasta

Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

Moreish and versatile, this moist cake is delicious served with tea or it can be soaked in syrup and eaten as a dessert, yoğurt tatlısı — a popular way of using up any left-over yogurt cake. To make the delectable yogurt tatlısı, cut the freshly baked or left-over cake into slices and place them on a flat baking tray or oven-proof dish, smother them in hot syrup (1 lb/450 g sugar, ½ pint/300 ml water and the juice of ½ a lemon), and place them in a hot oven (400F/Mark 6/200C) for 10-13 minutes. Leave them to cool and absorb the syrup, and serve at room temperature with kaymak. The cake can be as plain or as rich in ingredients as you wish to make it. The shape is up to you, but this recipe fits snugly into a 1 lb/450 g loaf tin.


  • 8 oz/225 g self-raising flour
  • ½ teaspoon baking powder
  • 6 oz/175 g butter
  • 6 oz/175 g sugar
  • 2 eggs
  • 6 oz/175 g thick creamy yogurt
  • a few drops vanilla essence
  • 2 tablespoons desiccated coconut
  • 2 tablespoons sultanas


  • Preheat oven to 350F/Mark 4/180C
  • Line the base of a baking tin with greaseproof paper, grease it and dust with flour and sugar.
  • Sift the flour and baking powder into a bowl or on to a sheet of greaseproof paper.
  • Melt the butter and leave to cool. In a large bowl, cream the eggs and the sugar together and beat vigorously until light and fluffy. In a separate bowl, beat the melted butter into the yogurt and then add to the creamed eggs and sugar. Stir in the vanilla essence, coconut and sultanas and fold in the flour.
  • Spoon the mixture into the prepared baking tin and bake in the oven for about 1 hour, until the top is golden-brown and firm to touch. Leave the cake to cool a little in the tin before turning it out on to a wire rack. Enjoy freshly baked, or soaked in syrup as yoğurt tatlısı.