YOGHURT TATLISI

Preheat your oven to 180 deg C . Grease and sprinkle very lightly with polenta , your ring cake pan . Cream together the grated zest of 1 lemon ,with 185 gm of butter /marg , 230 gm ( 1 cup ) of castor sugar in a bowl until fluffy . Separate 5 eggs . Add the 5 beaten egg yolks gradually to 250 gm ( 1 cup ) of plain greek yoghurt . Add the yoghurt / egg mix to the butter / lemon mix . Mix together 335 gm of plain flour with 1 dsp of baking powder, a pinch of salt and 1/2 tsp of baking soda . Fold the flour mix into the creamed butter . Now beat the egg whites until stiff , then fold into the cake batter . Spoon the cake batter into the prepared pan and bake for 50 - 55 minutes . Meanwhile make the syruop . Combine 1 cup ( 220 gm ) of sugar with 185 ml ( 3/4 cup ) of cold water in a heavy based pot over a medium heat , stirring to dissolve the sugar . Bring to the boil and then add 1 thin lemon rind strp and 1 tbs of lemon juice . Allow to simmer over medium heat , without stirring , for 10 minutes . Now remove the lemon rind and leave the syrup to cool in the pot . When cooked , cool the cake in the pan for 5 minutes , then turn out onto a serving plate . Spoon the cold syrup over the cake , allowing it to seep slowly into the cake . Serve sliced with whipped cream .