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This Turkish yogurt cake, inspired by Claudia Roden’s classic recipe, is a combination of simplicity and elegance. Made with creamy Greek yogurt, just a touch of sugar, and no added fat, this low-sugar, low-fat dessert is as light as it is flavorful.
The tender, souffle-like texture and tangy-sweet raspberry sauce make it a perfect dessert for any occasion.
Compared to our no waterbath cheesecake, this dessert is a lighter option. The cake has less sugar than cheesecake, and the Greek yogurt has lower fat and higher protein than cream cheese. So you can enjoy a guilt-free treat!
Here is Why This Creamy Yogurt Cake Works
Light and Airy Texture: This cake rises tall and proud in the oven, only to deflate into a perfectly soft and soufflé-like dream. It’s the drama queen of desserts, in the best way.
Low Sugar, Low Fat: A dessert that tastes indulgent but won’t leave you feeling like you need to nap it off.
Minimal Ingredients, Maximum Flavor: With just a handful of pantry staples and Greek yogurt doing the heavy lifting, this cake is proof that simple doesn’t mean boring.
A Raspberry Sauce You’ll Want to Put on Everything: Seriously, this sauce is so good, you might start drizzling it on pancakes, ice cream, or just eating it with a spoon.
If you like this recipe, try our baked yogurt with berries or strawberry frozen yogurt bark.
The Ingredients
Here is a list of the ingredients you will need for this recipe. Scroll down to the printable recipe card for all the details.
- Fridge: Greek yogurt, eggs
- Pantry: All-purpose flour, sugar, baking powder, cornstarch (optional).
- Spices and Seasonings: Cream of tartar, salt, vanilla extract.
- Produce: Lemons, raspberries.
How to Make This Turkish Style Yogurt Cake
Here is a brief overview to get an idea of what to expect with the recipe. Scroll down to the printable recipe card for all the details.
- Whip egg whites to stiff peaks and set aside.
- In another bowl, whisk the egg yolks with sugar and vanilla until pale. Mix in yogurt, flour, and salt.
- Fold in the egg whites. Pour into the pan and bake.
Make sure you use a clean bowl and clean beaters to whip the egg whites. Even a small amount of fat will prevent the whites from whipping properly.
Use a separate bowl to mix the egg yolk mixture.
Use a wide spatula to gently fold the whites into the yolk mixture.
Pour the mixture into the pan and bake.
The cake will rise quite high, then deflate when you take it out of the oven.
Tips for Success
- Use Greek yogurt for the best results. The thicker consistency and higher fat content contribute to the cake’s texture and flavor.
- Separate the whites from the yolks while the eggs are cold. But for higher peaks when whipping, let the egg whites come to room temperature first.
- Fold, Don’t Stir: When incorporating the egg whites into the egg yolk mixture, fold them in gently to preserve the airiness.
- You can skip the cream of tartar but the egg whites will be more stable if you use it. You can also replace the cream of tartar with 1/2 teaspoon of lemon juice or vinegar.
- If your springform pan is less than 3 inches tall, use parchment paper to create a collar that extends the cake to at least 3 inches. The cake will puff up really high and then deflate when you take it out of the oven.
This Turkish style Yogurt Cake is not your average dessert – it’s a deliciously luxurious cake that tastes decadent and rich, yet it is a light, healthier option to end a meal with. Topped off with the vibrant raspberry sauce, this cake will definitely be one of your new favorite desserts.
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Turkish Yogurt Cake
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Ingredients
For the Yogurt Cake
- 4 large eggs
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar, (100 grams)
- 2 teaspoons vanilla extract
- 1 ½ cups plain Greek yogurt, (390 grams)
- 3 tablespoons all purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
Raspberry Sauce
- 3 cups fresh or frozen raspberries, (12 ounces; 340 grams)
- 1 tablespoon fresh lemon juice
- ¼ cup granulated sugar
- 1½ tablespoons cornstarch, optional
Instructions
- Preheat the oven to 350°F. Line an 8-inch springform pan with parchment paper. If your pan is less than 3 inches tall, make a collar with the parchment paper to extend the height of the cake pan.
- Separate the eggs yolks from the whites and place them in separate bowls.
- Add the cream of tartar to the egg whites and whip the whites on medium-high speed until they reach stiff peaks. Set the bowl aside.
- Add the sugar to the bowl with the egg yolks and whisk until smooth. Whisk in the vanilla extract and continue beating for about 3 to 4 minutes until pale yellow.
- Add the yogurt, flour, baking powder, and salt to the egg yolk mixture and whisk until smooth.
- Fold ⅓ of the egg whites into the yogurt batter until well incorporated. Gently fold in the remaining egg whites.
- Pour the mixture into the prepared springform pan and transfer it to the oven.
- Bake for 45 to 50 minutes. The cake will puff up very tall and then deflate when it comes out of the oven.
Raspberry Sauce
- Combine the raspberries, lemon juice and sugar in a saucepan set over medium high heat. Cook and stir until the raspberries break down and get juicy. Bring the mixture to a boil then reduce the heat to a simmer. Cook for 7 to 10 minutes, stirring frequently until slightly thickened.
- If you want a thicker sauce: In a small dish, combine the cornstarch with 2 tablespoons of water. Add 2 to 3 tablespoons of the raspberry mixture to the cornstarch slurry. Stir well, then stir it into the saucepan. Cook, stirring constantly over medium heat for 1 to 3 minutes or until the mixture is thick.
- When the cake is cool, serve the raspberry sauce over the yogurt cake.
Notes
- You can substitute the cream of tartar with ½ teaspoon lemon juice or vinegar. Any of these choices will help stabilize the egg whites when you whip them.
- Do not over-whip the egg whites. Watch them closely; it is better to under-whip them to soft peaks than to over-whip them. if you whip them too much, they will look dry and chunky, and they will deflate easily.
- Do not add the sugar to the egg yolks until you are ready to mix the yolks. If the egg yolks sit in the sugar without being mixed, the sugar will absorb the moisture, and the yolks will look clumpy, hard, and curdled.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
This was so fun and easy to make! Highly recommend!
Thanks so much! I’m glad you had fun making it.
I’m so glad I happened upon this recipe! It’s so delicious, was very easy to make, and I love that I have a new, healthier go-to recipe to use up yogurt before the expiration date. I appreciate the tip you gave about substituting cream of tartar with vinegar as well. I’m looking forward to trying out some of the other recipes on your site!
Thank you so much for your comment! I’m thrilled to hear you enjoyed the recipe. I’m glad the cream of tartar substitution tip was helpful too.
Thank you for the recipe. I love the fact there is yogurt rather than other high fat choices.
Does anyone have suggestions for a grain-free flour substitute in this recipe?
You can use cornstarch. Thanks for the question.
@Dahn Boquist, Thank you for the suggestion but, corn is a grain.
Sorry about that, I believe tapioca starch or cassava flour should work. I haven’t tried either of them in this particular recipe, but based on recipes that I have used those two flours in, I am fairly confident that they would do well in this yogurt cake.
This cake looks wonderful and I love that it is not too high in calories. I must be missing something, because I DON’T see where to add the cream of tartar. Do you add it to the egg whites before beating, or when about half-way to stiff peaks?
Sorry about that, I updated the recipe card. The cream of tartar gets added to the whites right before you whip them. Thanks for the question.
Looks so lovely! Thanks for the inspiration shout-out. 🙂
Your welcome Elizabeth, I love your site 🙂
You can get various kind of recipes for variety of foods.
Thank you for visiting our site, we hope you visit often…:)
@Pat, when do you add the baking powder?
Add it with the flour and salt. I clarified the instructions. Thank you for the question.
I love cooking/baking with yogurt! Loads of flavor, and pretty healthy. This cake is inspired! Love the crust, and coconut is a real favorite of mine. So of course, this recipe is right up my alley! Thanks so much.
Thanks for the comments, John. This is a great recipe and Dahn and I had fun putting it together. Try it, you will like it 🙂