Recipe

Sticky Greek Lemon And Yoghurt Cake Recipe

Add Step-by-Step Photos	Wrigggit / All my dishes 1 year, 1 month ago A lovely summery Greek cake which is great served with Greek yoghurt and roasted pistachios scattered on top. Prep:10m Cook:55m Servings:8	Wrigggit
	vegetarian kid friendly easy dessert yum

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Ingredients

250g softened butter

200g caster sugar

4 eggs

2 lemons, zested

250g fine semolina

150g almond meal

100g plain flour

2 tsp baking powder

150g plain yoghurt

3 tbspn lemon juice

Syrup: 150g sugar

2 tbspn honey

250ml water

the 2 lemons zested above, finely sliced

1/2 tspn each cinnamon and nutmeg

30ml Grand Marnier (optional)

Directions

Preheat oven to 170degC- trurn off fan if you have a fan forced oven

Beat butter and sugar til pale and creamy

Gradually add eggs, one at a time, beating after each one til fully mixed

Add zest and beat til combined

In a separate bowl, mix together the semolina, flour and baking powder. Sift this mixture, then add the almond meal

Gently fold the mixture through the eggs

Add yoghurt and lemon juice and gently fold

Pour into a well greased 20cm baking tin and bake in the oven for about 50-55 mins or until golden brown and it passes the skewer test

Meanwhile- make the syrup: bring sugar, honey, water, juice and spices to the boil for 3 mins. Add Grand Marnier and remove from the heat

When the cake is removed from the oven, allow to cool slightly before ladling over the hot syrup. Do not pour it over all at once as the cake might collapse

Serve with thick yoghurt and pistachios

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