I’ve made many a yogurt cake — but never one that was nearly all yogurt and only a smidge of flour.
This “Yogurt Cake” is so different.
Rather than yogurt being a mere supporting ingredient to give the cake extra moistness, it is the star here in abundance, creating a light, fluffy texture almost like an airy, crustless cheesecake.
The recipe is from “Claudia Roden’s Mediterranean” (Ten Speed Press, 2021), of which I received a review copy.
The incomparable cookbook writer, who was born in Egypt and now lives in the United Kingdom, has been chronicling Middle Eastern cuisines for decades, and educating all of our palates along the way.
Her latest cookbook showcases the classics she loves to prepare for friends and family, which are imbued with the flavors of Provence, Cairo, Sicily, Morocco and beyond.Read more