Jules Of The Kitchen_CROPPED 2In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week,
straight from Jules of the Kitchen

Lemon Yoghurt Cake

Homemade Dessert 

Delightedly, this week’s focus is on dessert. For all you lovely people who adore something sweet at the end of a meal, I would like to share with you a recipe for Lemon Yoghurt Cake. It is a heavenly cake that combines the flavours of lemon and yoghurt, resulting in a baked treat with the texture and moistness of a rich and dense cheesecake. Each slice offers sheer lemon decadence. It pairs wonderfully with fresh blueberries and slices of nectarine, and of course, a light dusting of icing sugar adds the perfect finishing touch. Enjoy!

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Serves 6 | Preparation time: 50 minutes | Cooking time: 40-45 minutes | Oven temperature: 180ºC


Ingredients

Cake

4 large eggs – separated
100g caster sugar
3 tbsp plain flour
400g Greek style plain yoghurt – must be thick consistency
1 lemon – zest and juice

Decoration

Fresh nectarines – washed, halved and cut into slices 
Fresh blueberries – whole

Icing sugar for dusting


Instructions

Prepare spring-form cake tin

Line base and sides with baking paper.

Make the cake

Beat egg yolks with the caster sugar to a thick, pale cream.
Fold in sieved flour.
Add Greek yoghurt, lemon zest and lemon juice. Mix well.
In a separate bowl, whisk egg whites until stiff and gently fold into lemon yoghurt mixture.

To bake

Pour into prepared tin and bake until firm to the touch or when test with a skewer pulls clean from the cake.
Remember to check cake after 30 minutes of cooking to prevent top burning. If turning brown too quickly, lightly cover with foil. 
Remove from oven and cool slightly in the tin before releasing the spring form tin. Slide onto a wire wrack to cool further, and gently remove the paper only when cold.

To decorate

Transfer on to a serving plate and garnish with the fresh fruit and a dusting of icing sugar.

Jules Tips: Best to use a 24cm spring form tin with this cake, as the cake is rather delicate when hot and may break when you remove it from the tin. The cake can be made the day before and can also be frozen ahead of time if preferred. I recommend to keep it in the tin as protection if you decide to freeze, and make sure you wrap it well for the freezer and unwrap when frozen to defrost. It is much easier to handle at this stage. Allow to come to room temperature before serving.