How to make it

  • 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

Reviews & Comments 2

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    " It was excellent "
    jett2whit ate it and said...
    yummy! sticky goodness
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    " It was excellent "
    greekgirrrl ate it and said...
    What a nice recipe for this cake....similar to my version. I love this cake!
    Was this review helpful? Yes Flag

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