Yoghurt Cake

Mum was kind enough to take us along to one of the cooking classes that she goes to every now and again. The lady who takes the classes teaches them from her home to small groups of 20 at a time (Let us know if you would like her email address to be added to her mailing list). The classes are only offered about once a season and because she had just been to Turkey the entire menu was based on Turkish food. The concept of the cooking class is our kind of cooking class. You arrive, take a seat in her kitchen and a menu of all the recipes are on your seat. All the recipes are written out but it pays to keep a pen handy for any extra tips she gives out on where to buy special ingredients etc. The head cook has an assistant who speeds up the process and hands out the food and drinks for everyone to try, it really doeesn’t get much better than this as you don’t have to leave your seat the entire night and leave with a full and satisfied tummy.

We started off with a Pomegrante Caprioska (similar to our last post but a bit more lethal in our opinion), then tried a lamb pizza, courgette fritters, yoghurt cheese with Quince paste, lamb ribs with various salads, and finished off with a yoghurt cake with roasted quinces and Turkish Delight florentines. While every dish was delicious, our absolute favorite was the Yoghurt Cake with Roasted Quinces…I think we may have even ended up dreaming about it that night!

Being obsessed with this cake, it didn’t take us long to try it at home. Do we feel guilty about this cake? Not really, it’s relatively healthy in our books so give it a try and let us know what you think!


Yoghurt Cake


  • 5 eggs (seperated)
  • 1/3 Cup + 1 tablespoon caster sugar
  • 2 tablespoon honey
  • 1/2 Cup + 2 tablespoon standard flour
  • 500g Thick Natural Yoghurt
  • Grated Zest and juice of 1 lemon
  • 1 tablespoon extra virgin olive oil
  1. Set up the oven to heat up to 180 degrees celcius on fan bake
  2. Line and grease a 20cm spring form tin
  3. In an electric mixer, whisk the egg yolks, sugar and honey until thick and creamy
  4. Gently mix in the flour
  5. Add the yoghurt, lemon zest, lemon juice and oil. Mix on a low speed untill combined
  6. Whisk the egg whites until soft peaks form
  7. Fold half of the egg whites into the yoghurt mixture and then gently fold in the rest
  8. Pour into the prepared tin and bake for 60 minutes until the cake is puffed up like a souffle and the top is brown
  9. Leave in the tin to cool, the remove onto a cooling rack
  10. Serve with fruit e.g. Fresh Figs, Orange Segments or Poached Quince
  11. Garnish with Candied Saffron Orange Peel


Roasted Quinces

These do take quite a while to do, so we understand if you can’t be bothered with making these. But trust us, they taste absolutely delish


  • 6 whole quinces washed
  • 1.5L water
  • 4 cups castor sugar
  • Juice of 3 lemons
  • Optional: 1 vanilla bean or 1 tablespoon vanilla paste
  1. Pack quinces, water, sugar and vanilla bean into a heavy suacepan
  2. Bring to the boil. Cover saucepan and trasnfer into a 160C fan bake oven
  3. Bake for 4-5 hours, turning 4 times during cooking until quinces become a dark ruby colour. Put an oven timer on for an hour at a time to remind you to turn the quinces
  4. Add lemon juice. Cool then peel off skin, cut into halves, quaters or eights
  5. Quince syrup can be reheated and reduced to form a syrup. Keep peeled quinces in quince syrup in refrigerator
  6. Serve with yoghurt cake, mascapone, clotted cream or ice cream and a little quince syrup


Candied Saffron Orange Peel

This makes a really lovely garnish, and once made can be kept in the fridge for a long time


  • 4 oranges
  • 250 mL water
  • 150g caster surga (3/4 cup)
  • 1/2 tsp saffron threads plus 2 tbsp boiling water combined; leave to infuse for 10 minutes
  1. Peel the oranges, trying to have as little pith (annoying white stuff) as possible. Cut the orange peel into julienne strips
  2. Place orange strips in a small saucepan and cover wtih boiling water. Bring back to the boil and simmer for 20 seconds. Drain off water and then repeat this process two more times to remove any bitterness
  3. Combine 250mL water and 150g caster sugar in a small saucepan and over a low heat and cook until the sugar has dissolved. Bring to the boil then add the blanched orange zest and the saffron liquid and cook over a gentle heat for 30 minutes until the zest is soft and translucent
  4. Transfer into a sterilized jar, seal then store in refrigerator. Keeps for a few months



Have a look at some of our yummy photos on Pinterest:


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