Sticky greek lemon and yoghurt cake recipe
Sticky Greek Lemon and Yoghurt Cake recipe
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Recipe intro
Introducing the delectable Sticky Greek Lemon and Yoghurt Cake recipe, a delightful treat that combines the tangy flavors of lemon and creamy yoghurt. This moist and tender cake is infused with the zesty essence of fresh lemons, creating a burst of citrusy goodness in every bite. The addition of yoghurt adds a luscious texture and a subtle tang, making this cake truly irresistible. Topped with a sticky glaze that enhances its sweetness, this Greek-inspired dessert is perfect for any occasion.Keywords: Greek, lemon, yoghurt, cake, sticky.
sticky greek lemon and yoghurt cake recipe details
Ingredients
250 g | unsalted butter, softened |
200 g | caster sugar |
4 large | eggs |
2 large | lemons, zest only |
250 g | fine semolina flour |
150 g | ground almonds |
100 g | plain flour |
2 tsp | baking powder |
150 g | plain yogurt, Greek-style preferred |
3 tbsp | fresh lemon juice |
For the syrup: | |
150 g | sugar |
2 tbsp | honey |
250 ml | water |
2 large | lemons, zest only – use unwaxed lemons |
½ tsp | cinnamon |
½ tsp | nutmeg |
2 tbsp | Grand Marnier, optional |
Instructions
Preheat oven to Gas Mark 3, 170°C, 325°F. Grease an 8-inch cake tin.Cake:
Cream butter and sugar in a bowl until light and fluffy. Add eggs one at a time beating well between each addition. Add zest and beat well until combined.
In a separate bowl, mix together semolina, flour and baking powder. Sift into a separate bowl and add almonds. Gently fold through the egg mixture. Add yoghurt and lemon juice and gently fold until combined.
Pour mixture into prepared tin and bake for 50-55 minutes until golden brown and a skewer inserted into the centre of the cake comes out clean.
Syrup:
Place sugar, water, honey, lemon zest and spices in a small pan and bring to a boil. Continue boiling for 3 minutes. Remove from heat and add Grand Marnier.
Allow the cake to cool for about 20 minutes in the tin. Pour a little of the hot syrup over the top. Allow time for it to soak in and pour another small amount in a different location. Repeat until as much of the syrup is used as you wish – preferably all of it. Do not be tempted to pour all the syrup over the cake at once – it would probably collapse.
Serve with a spoonful or two of Greek yoghurt and pistachios (not salted!)
Preparation time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a
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