Lime Yoghurt Cake

Ingredients

• 4 eggs
• 100g caster sugar
• 3 tablespoons plain flour
• 400g greek yoghurt
• 1 1/2 limes

Method

Preheat the oven to 180ºC

Zest the limes and squeeze out the juices and set aside. Separate the eggs then beat the yolks with the sugar until light and creamy. Beat in the flour, then the yoghurt, and lime zest and juice. Beat until well mixed.

Whisk the egg whites until stiff then gently fold them in a figure of 8 motion into the mixture. Grease a 20-25cm springform baking tin with a little butter then pour in the mixture. Bake in the oven for 50-60 minutes until brown. The cake will rise magnificently, but then fall back into place when cooling, don’t worry yourself, this is supposed to happen.

Baklava

Ingredients

• 1 Pkg Fillo Sheets
• 1 lb Butter, melted
• 1 lb Walnuts, chopped
• 3 c Sugar, white granulated
• 1/2 ts Ground Cloves
• 1 ts Ground Cinnamon or
• 1/4 ts Ground and 1 Stick Cinnamon

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For Syrup
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• One cup water,
• Two cups sugar,
• 1/4 teaspoon ground cloves
• 3/4 teaspoons Cinnamon

Method

Chop walnuts to medium fine and mix with 1 cup sugar, 1/4 Teaspoon ground Cinnamon and 1/4 Teaspoon ground Cloves.

Melt Butter.

Cut Fillo in half so that each sheet fits the bottom of the Baking Pan.

Generously butter the bottom and sides of the baking pan and place the Fillo, one sheet ata a time, in the baking pan.

Generously spread butter on each sheet of fillo as it is placed in the pan.Every 6 to 8 sheets of Fillo spread a layer of walnut mix. Continue layering Fillo sheets and walnuts until Fillo is complete. Pour any remaining butter over top of the Baklava.

Preheat oven to 350 degrees and bake the Baklava for 40 to 45 minutes or until golden brown on top. Remove from oven and allow to cool completely.

Mix syrup ingredients in a sauce pan and bring to a boil. Simmer for 20 minutes. Pour the boiling syrup over the cool Baklava and allow to cool completely again.

When cool serve individual pieces with strong (Turkish) sweet coffee and dried apricots for an exquisite dessert.