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Monday, August 19, 2013

turkish yogurt fig cake~

















i made an error with the cake and ruined my egg whites, instead of starting fresh i used the botched eggs and ended up with 6 bits and pieces verses 4, what i made was more like a souffle cake. it was fantastic with the orange blossom nectar, but i am sure my cake was a little fluffier then the recipe called for...

Turkish yogurt cake with figs

Ingredients (for a 22cm/9-inch spring pan):

4 large eggs, separated
1/2 cup cane sugar
3 tablespoons AP flour, sifted
1 1/2 cups Greek yogurt
grated zest + juice of 1/2 lemon
1 1/2 teaspoons orange blossom water
4 fresh figs, halved


Preheat the oven to 350 degrees. In a large bowl, beat the egg yolks with the sugar until creamy and light. Add the flour and mix until combined. Add the yogurt, lemon zest and juice and mix until combined. Add orange blossom water. Whisk egg whites using electric beaters until firm and fluffy Gently fold into yogurt mixture until combined, from the bottom to the top, using a spatula.

Grease a spring-form cake pan with butter. Pour mixture into the pan and arrange the fig slices on top. face up. Bake it in the oven for 50 minutes or until the top is browned. The cake will rise a lot but will decrease when removed from the oven. Let cool before serving.