Raspberry Yoghurt 'Cheese' Cake
This is a Middle-Eastern yoghurt cake popularised by Claudia Roden that is reminiscent of a cheesecake, but much lighter, fluffier and more flan-like.
Ingredients
- 4 eggs, separated
- 100g castor sugar 1/2 cup
- 400g low-fat plain yoghurt
- 3 tbsp flour
- Grated zest of 1 lemon
- 125g raspberries 1 small punnet
Instructions
- Preheat the oven to 180°C. Butter and flour a 18cm-diameter, loose-bottomed cake tin and line the bottom with baking paper.
- Beat the egg whites until stiff peaks form. Beat the egg yolks with the sugar until thick, pale and creamy.Mix yoghurt, flour and lemon zest into the yolks.
- Mix a spoonful of the egg whites into the yoghurt mixture to loosen. Fold the egg whites into the yoghurt mixture, gently but thoroughly, until well combined. Spoon into the tin.
- Drop in the raspberries and bake in the lower third of the oven for 50 minutes or until a skewer inserted comes out clean.
- Cool on a wire rack – the cake will soufflé up and then sink again. Serve warm or cold.