Turkish Lime & Vanilla Yoghurt Cake
4 eggs, separated
3/4 cup caster sugar
2 tsp. vanilla essence
1/4 cup plain flour
2 cups vanilla yoghurt
1 lime, zested and juiced
Icing sugar, for dusting (or you could sprinkle with crushed pistachios)
Strawberries or blueberries for decoration
Preheat oven to 160oC. Grease and line the base of a 20cm springform tin with baking paper. Beat egg yolks, sugar and vanilla in the small bowl of an electric mixer until thick and creamy. Transfer to a large bowl, beat in flour with a wooden spoon, then add yoghurt, zest and juice and beat until smooth.
Beat egg whites in a clean bowl with electric mixer until stiff peaks form. Gently fold into yoghurt mixture until just combined. Pour into tin and bake for 50-60 minutes until golden, puffed and set in the centre. Halfway through baking, cover cake with foil to prevent over–browning.
Set aside until cooled completely. Run a blunt knife around sides of cake to loosen and remove from tin. Sprinkle with either more lime zest or icing sugar or decorate with berries and sprinkle with crushed pistachios.