TURKISH YOGHURT CAKE This is from Claudia Roden's award-winning book Arabesque (Penguin/ Michael Joseph, £25) Serves six • 4 large eggs, separated • 100g caster sugar • 3 tbsp plain flour • 400g strained Greek-style yoghurt • grated zest and juice of one lemon • For the syrup • 250g sugar • 1 tbsp lemon juice • grated zest of one orange Beat the egg yolks with the caster sugar to a thick, pale cream. Beat in the flour, then the yoghurt, lemon zest and juice until well blended. Whisk the egg whites until stiff and fold into the yoghurt mixture. Pour this into a lightly buttered 23cm cake tin and bake in a preheated oven (180°C/350°C/gas 4) for 50 to 60 minutes, until the top is brown. Turn on to a serving plate. Make a syrup by boiling 150ml water with the sugar, lemon juice and orange zest for three to five minutes. Allow to cool and then serve over the cake.