Claudia Roden's Yogurt Cake

A 7" cake. It puffs and settles.

Here is Claudia Roden's Yogurt Cake. It's the same idea except adding yogurt gives it more heft. Eyal and Nadav love it! They call it yogurt muffins, for mysterious reasons. Note it has flour. Probably you could sub almond flour if you wanted to do this on Pesach, or make it gluten free. It's much lighter than cheese cake, but similar.

4 large eggs, separated, at room temperature - put the yolks in the larger bowl

½ cup granulated sugar
3 T [try doubling this for a denser cake] all-purpose flour (can be whole wheat)
1 ⅔ cups whole-milk Greek yogurt, or strain regular yogurt in a coffee filter for an hour or two.
1 lemon, zested and juiced

Optional: 1/2 c blueberries
Pinch of salt (optional), cinnamon to taste

Heat oven to 350 degrees and butter an 8- or 9-inch springform pan, or two smaller (A 7" and 5" works well).

• Using an electric hand mixer, beat egg whites until they're stiff peaks
• Using the same mixer, combine yolks and sugar (no need to wash beaters after the egg white). Beat on medium-high until the mixture is very pale and fluffy, about 3 minutes. 
• Mix in flour, yogurt, lemon zest and juice, and salt until fully incorporated.
• Gently fold half of the egg whites into the yolk-yogurt mixture until only a few streaks remain. 
• Fold in the remaining whites, scraping the bottom and sides of the bowl, until the batter is evenly mixed, light and smooth.
• If you add blueberries, add a little flower to coat them. Take about 2/3 of the blueberries and mix in the batter. Save the rest for the top.
• Scrape the batter into prepared pan(s) and smooth into an even layer. Set the balance of the berries on top of the cake/s. These will not sink.
• Bake until the top is speckled with golden brown and puffed, 35 to 55 minutes. ( This burns if you don't watch it! You can cover with tin foil if it's browning too fast.
• Transfer the pan to a wire rack and let cake cool before cutting. Serve warm or cold.