Claudia Roden’s Yoghurt Cake

Claudia Roden’s Yoghurt Cake

So you’re probably wondering who Claudia Roden is? Well she’s one of my favourite food writers who specializes in Middle Eastern cooking. She lives in London but grew up in Cairo and has spent much time in the area. I also love that her approach tends to favour simplicity.

enough for 6-8
4 eggs, separated
100g (3.5oz) sugar
3 tablespoons flour
3 tablespoons lemon juice
400g (14oz) thick Greek-style natural yoghurt

1. Preheat your oven to 180C (350F). Grease and line a 20cm (8in) cake tin.

2. Combine egg yolks, sugar, flour, lemon juice and yoghurt in a small bowl. Mix until combined.

3. Add a pinch of salt to the egg whites and whisk using a stand mixer until the mixture looks like marshmallow.

4. Fold the yoghurt mixture carefully into the whites.

5. Transfer the mixture gently to your prepared cake pan.

6. Bake for 45-55 minutes or until the cake is risen and golden and feels springy when you touch it.

7. Cool and refrigerate before serving.

Leftover Potential?

Great! One of those cakes I think is better cold from the fridge. Will keep for at least a week.

Variations for Serving Sizes

If you wanted to halve, you could bake in individual muffin papers – half the mixture should do 3-4 muffins. And decrease the cooking time to 15-20 minutes. To double use a 28cm (11in) and bake for 1 hour or longer as needed.

Variations

gluten-free – replace flour with gluten-free flour such as rice flour or corn flour.

vegan / egg-free – I’m afraid eggs are key here so try serving a salad of sliced ripe oranges instead.

dairy-free – try it with coconut yoghurt.

short on time? – skip the egg white whisking and just mix all the ingredients together – the texture will be denser but still lovely.

sugar-free – replace sugar with a natural sweetener such as a blend of erythritol and stevia.

Problem Solving Guide

watery liquid leaking out – this is a sign the eggs have been over cooked. Next time check earlier. The other cause could be your yoghurt wasn’t thick and creamy enough. Next time try a different brand of yoghurt – look for the one with the highest fat content.

cake sinking as it cools – this is one of those cakes that does that so no need to stress – think of it as part of the rustic charm.

cake too brown – this is one of those cakes that tends to brown quite readily. If you think it’s browning too quickly, cover with foil in the oven and continue to cook until firm.

Serving Suggestions

Lovely with honey and pistachio and a little cream.
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