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Turkish Yoghurt Cake

Turkish Yoghurt Cake


  • 15 ml (1 Tbsp) softened butter, for greasing
  • 4 eggs separated
  • ½ cup of sugar
  • 45 ml (3 Tbsp) flour, sifted
  • 1 ½ cups Full Cream Greek Yoghurt
  • Grated zest of 1 lemon
  • Juice of 1 lemon
  • 2.5 ml (½ tsp) orange extract mixed with 1 tsp (5 ml) water
  • 4 naartjies peeled & segmented
  • Icing sugar to dust
  • Whipped fresh cream to serve


  • Preheat the oven to 180°C and grease a 20 cm springform cake pan with softened butter.
  • In a large bowl, add the egg yolks and sugar and use a hand beater to beat until the mixture is pale in colour and fluffy.
  • Gradually add the flour to the egg yolk mixture, followed by the Greek yoghurt, lemon zest, lemon juice and orange extract.
  • Using a clean bowl and beaters, whisk the egg whites until stiff peaks form. Fold the egg whites into the yoghurt mixture and pour the batter into the prepared cake pan.
  • Arrange the naartjie segments on top and bake for 50 minutes, or until the top of the cake starts to brown.
  • Remove from the oven and allow to cool in the cake pan completely before removing.
  • Dust with icing sugar once cool and serve with fresh whipped cream.

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