Satisfy Your Tastebuds With This Raspberry Yoghurt ‘Cheese’ Cake
Did someone just say ‘healthy cheesecake’?!
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.
Raspberry Yoghurt ‘Cheese’ Cake
Makes 8 slices
– 4 eggs, separated
– 100g castor sugar
– 400g low-fat plain yoghurt
– 3 tbsp flour
– Grated zest of 1 lemon
– 125g (1 small punnet) raspberries
Preheat the oven to 180°C. Butter and flour a 19cm-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.
Per 103g serving: 460kJ, 3g fat (1g sat), 65mg sodium, 19g carbs, 2g fibre, 16g sugars, 5g protein
Tip: Also try it with Greek-style yoghurt.