Greek Lemon Yoghurt Cake Yiaourtopita
Put a taste of Greece in your mouth with this yummy, sticky lemon cake: sun-kissed lemons, herb scented honey from a rocky coastline, creamy thick yoghurt and almonds from the vallleys and mountains of the mainland - poli orea
Herb scattered hillsides of Sifnos
250 g softened butter
200g caster sugar
2 lemons, zested
250g fine semolina
100g plain flour
2tsp baking powder
150 plain yoghurt
3 tbspn lemon juice
Syrup: 150g sugar
2 tbsp honey
1/2 tsp eack cinnamon and nutmeg
Method: Preheat oven to 180C
Beat butter and sugar until pale and creamy.
Gradually add eggs, one at a time, beating after each one till fully mixed.
In a separate bowl, mix together the semolina, flour, baking powder and almond meal.
Gently fold through the beaten eggs, sugar and butter mixture.
Add yoghurt and lemon juice and gently fold.
Pour into a well greased springform pan.
Will make one large cake or two smaller ones.
Bake for 50-55 minutes.
Meanwhile make the syrup by heating together in a small saucepan and reducing until it thickens slightly and becomes syrupy.
When the cake is cooked, remove from oven.
Pour hot syrup over cake when warm.
Cake will keep for a while in the fridge and improves with time.
Serve with thick yoghurt and decorate with chopped pistachios.