Madzoonov Gargantag (Armenian Yoghurt Cake)
At a Glance
- Prep
- 20 minutes
- Cook
- 45 minutes
- Total
- 1 hour 5 minutes
- Servings
- 8 serving(s)
Categories
- Cake
- Dessert
- Armenian
- Middle Eastern
- Baking
Dietary
- Vegetarian
Allergens
- Milk
- Eggs
- Wheat
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
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.
Hands-Free Mode Off
Equipment
23 cm springform pan, oven
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
Instructions
Cream the butter and sugar together until light, then beat in the yoghurt.
Beat in the eggs, one at a time.
Add the lemon juice and lemon zest.
Stir in the sifted flour and bicarbonate of soda, and gently fold it into the mixture.
Pour the mixture into a lightly greased and lined 23mm spring-form pan.
Bake in a moderate oven (180°C; 350°F) for 45 minutes, or until golden brown and firm to touch.
Cool.
To serve: decorate with whipped cream and strawberries.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
