A PERFECT PUDDING FOR EASTER!
This is an old recipe from the inimitable Gordon Ramsay. I made it for the first time yesterday and loved every mouthful. A great summer dessert and a great Easter sweet treat! You do not necessarily need the syrup – but it adds another dimension if you are after one! The cake is reminiscent of a cheese cake but somehow moister and more interesting.
6 large eggs separated
Butter for greasing the cake tin
150 gm caster sugar
75 gm self-raising flour
600 gm natural Greek yoghurt
Finely grated zest and juice of 1 lemon
Pinch of sea salt
23-25 cm cake tin
For the syrup
125 gm caster sugar
125 ml water
zest and juice of 1 lemon
zest and juice of 1 orange
Preheat oven to 180c. Fan 160c. Butter base and sides of cake tin – it needs to be one with a removable base. Line the bottom with grease proof paper.
Beat the egg yolks and sugar together with an electric whisk til pale and creamy. Sift the flour into this folding gently with a wooden spoon. Add the yoghurt, lemon zest and juice. Stir in.
In a second bowl, whisk the egg whites with the pinch of salt until you get firm peaks. Carefully fold this into the cake mixture with a large metal spoon.
Pour the mixture into the cake tin. Bake in the oven for 50-60 minutes. It will be golden brown on top and you should be able to pop a skewer into the centre and it should come out clean _ bingo – it’s ready!
Leave to cool completely in the tin – it will sink a little but this is as it should be!
For the syrup – put all the ingredients into a pan and bring to the boil. Lower the heat to medium and simmer for 7-10 minutes until it has reduced by about a third. Leave to cool. Then pour into a serving jug.
Turn the cake out onto a large enough board or plate. Serve slices and spoon over the syrup as folk wish. You can also serve with cream, crème fraîche or yoghurt.
Happy Easter and Happy Eating!