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    Yogurt Cake with Grapes Stewed in Syrup

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    Yogurt Cake with Grapes Stewed in Syrup

    This Turkish yogurt cake is like a light, airy, fresh-tasting take on a cheesecake.

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 50 minutes to 60 minutes
    • Total time: 1 hour 10 minutes to 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 6


    • Grapes in Syrup
    • 100g granulated or caster sugar
    • 1 tbsp lemon juice
    • 600g seedless white or red grapes, rinsed and stripped from their stalks
    • Yogurt Cake
    • butter, for greasing
    • 4 large eggs, separated
    • 100g caster sugar
    • 3 tbsp plain flour
    • 400g greek yogurt
    • 1 unwaxed lemon, juiced and zested


    1. Preheat the oven to 180°C, gas mark 4. Grease a 23cm round springform cake tin with butter. Beat the egg yolks with the sugar until thick, pale and creamy. Fold in the flour, then the yogurt, lemon zest and lemon juice until it is thoroughly blended. Whisk the egg whites until stiff and fold them into the yogurt mixture. Pour this into the cake tin and bake in the oven for 50-60 minutes, until the top is brown. The cake will puff up like a soufflé and then subside.
    2. For the grapes in syrup, bring 150ml water to the boil with the sugar and the lemon juice. Add the grapes and simmer for 5-10 minutes, until they are soft. Let it cool, then chill in the refrigerator. Turn the cake out onto a serving plate and serve at room temperature, with the grapes in syrup.

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    Drinks recommendation

    This syrupy, yogurt-flavoured dish requires a honeyed, toffeeish dessert wine. A hint of oak ageing wouldn't hurt, either. This barley sugar-infused elixir is pricey, but you need very little of it.


    Average user rating

    5 stars