Sun-drenched Yogurt and Lemon Cake

Name: Sun-drenched Yogurt and Lemon Cake
Yield: Makes Sixteen
Cuisine: Romanian
Ingredients: 2 large eggs, separated; juice of ½ lemon; 150 g/5 oz/1¼ cups self-raising (self-rising) flour; 115 g/4 oz/½ cup Greek (US strained plain) yogurt; 2.5 ml/½ tsp baking powder; curls of lemon rind, to decorate; 1 small cinnamon stick; 60 ml/4 tbsp honey; 45 ml/3 tbsp water; grated rind of 2 lemons; 50 g/2 oz/4 tbsp butter, softened; 115 g/4 oz/generous ½ cup caster (superfine) sugar

Preparation info

Makes
Sixteen

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Eastern Europe yogurt combines wonderfully with a zesty Israeli-inspired citrus tang in this moist, Romanian-style cake.

Ingredients

50 g/2 oz/4 tbsp butter, softened
115

Europe
Romania
Cake
Eastern Europe
Vegetarian

Method

Preheat the oven to 190°C/375°F/Gas 5. Grease and line a shallow 18cm/7in square cake tin (pan). Cream together the softened butter and sugar in a bowl until pale and fluffy.
Slowly add the egg yolks, yogurt and lemon rind and juice. Beat until smooth.