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

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

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.

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Sun-drenched Yogurt and Lemon Cake

Ingredients

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