This is a Middle Eastern recipe which I like very much and I serve it as a dessert cake. I sometimes serve it in the winter months with a seasonal Salad of Dates and Oranges rather than the Sherried Raisins. This cake rises in the cooking and then falls a little to present itself looking like a cross between a cake and a tart. A thick, Greek-style yoghurt is best for this cake.


  • 4 large eggs
  • 100g caster sugar
  • 1 tsp vanilla extract
  • 60g plain white flour
  • 400g Greek-style yoghurt
  • Grated zest and juice of 1 lemon
  • For the Raisin and Sherry Sauce:
  • 75g raisins
  • 75ml Oloroso sherry or Pedro Ximinez


  • Preheat oven to 180c/350f/ gas 4.
  • Prepare a 23cm spring form tin, by brushing the sides with melted butter. Line the base of the tin with a disc of parchment paper.
  • Separate the eggs and place the whites in a clean bowl for whisking later.
  • With an electric mixer or a handheld machine, whisk the egg yolks, sugar and vanilla to a thick pale cream.
  • Sieve the flour and fold it into the egg and sugar mixture with the yoghurt, lemon zest and juice and mix to a smooth consistency.
  • Whisk the egg whites to a stiff but not dry peak and fold lightly but thoroughly into the mixture. Pour into the prepared tin and bake for 50-60 minutes, until the top is browned and the cake looks set and firm. The cake will have risen and then fallen during the cooking.
  • Remove the tin from the oven and place on a wire rack. After 5 minutes, run a blunt table knife around the inside of the tin to loosen the edges. Now remove the sides of the tin and allow the cake to cool for a further 20 minutes.
  • Place a flat plate, serving side down over the top of the cake. Invert the cake on to the plate so that the base of the tin is now uppermost. Remove the base of the tin and the parchment.
  • Get another plate, the one you want to serve the cake on, and again invert the cake so you now have restored the cake to its correct serving position.
  • Serve slightly warm or at room temperature with sherried raisins spooned over the cake.
  • Pass yoghurt or softly whipped cream separately.
  • For the Raisin and Sherry Sauce: Place the raisins and sherry in a small saucepan. Bring to a gentle simmer and immediately remove from the heat. Allow to macerate for at least 1 hour.