I had this cake, growing in the kibbutz, for Shabbat every week as a child in the Galilee. Decades later I still make it and it brings back so many memories. I don't know where it came from or how it started but seeing the cake fresh out of the oven meant it was Saturday and it still does today.
Makes 1 cake
Lior Lev Sercarz
500 grams Labne (or greek yogurt) (2 cups)
5 eggs - yolks and whites separated
5 grams vanilla extract (1 1/2 tsp)
125 grams (1 cup) cornstarch
170 grams (3/4 cup) granulated sugar
20 grams (1 tbs) Orchidea (or try Yemen)
Powdered sugar for dusting
Preheat your oven to 375F degrees.
Grease a round 9-inch springform pan and set aside.
In a bowl mix the labne, egg yolks, vanilla, Orchidea spice and cornstarch until smooth.
Using a stand or hand mixer whip the egg whites while slowly adding to the sugar in small batches until you obtain a stiff peak.
Gently fold the egg whites into the labne mixture with a rubber spatula.
Pour the mixture into the greased pan and bake for 30 minutes, or until you get a nice brown color on top.
Reduce the heat to 325F degrees and bake for another 20 minutes.
Let the cake cool down a bit before un-molding and dusting the top with powdered sugar.
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