Madzoonov Gargantag (Armenian Yoghurt Cake) |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Yoghurt cakes are always so moist. I love the sound of the lemon flavourings in this one. The recipe specifies natural yoghurt, but when I make it I plan to use creamy Greek yoghurt. I'm posting this recipe, which I found in 'The Best of Lebanese and Middle Eastern Cooking' for the 2005 Zaar World Tour. Ingredients:
1 cup natural yoghurt |
125 g unsalted butter |
375 g sugar |
3 eggs |
1 tablespoon lemon juice |
1 teaspoon lemon zest |
310 g self-raising flour |
1/2 teaspoon bicarbonate of soda |
300 ml thickened cream |
250 g strawberries |
Directions:
1. Cream the butter and sugar together until light, then beat in the yoghurt.
2. Beat in the eggs, one at a time.
3. Add the lemon juice and lemon zest.
4. Stir in the sifted flour and bicarbonate of soda, and gently fold it into the mixture.
5. Pour the mixture into a lightly greased and lined 23mm spring-form pan.
6. Bake in a moderate oven (180°C; 350°F) for 45 minutes, or until golden brown and firm to touch.
7. Cool.
8. To serve: decorate with whipped cream and strawberries.
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