Recipes: Greek Lemon Yoghurt Cake

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

4 eggs

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

250ml water

1/2 tsp eack cinnamon and nutmeg

Method: Preheat oven to 180C

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  Beat butter and sugar until pale and creamy.
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  Gradually add eggs, one at a time, beating after each one till fully mixed.
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  Add lemon zest and beat.
  

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  In a separate bowl, mix together the semolina, flour, baking powder and almond meal.  
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  Gently fold through the beaten eggs, sugar and butter mixture.
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  Add yoghurt and lemon juice and gently fold.
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  Pour into a well greased springform pan.  
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  Will make one large cake or two smaller ones.  
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  Bake for 50-55 minutes.
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  Meanwhile make the syrup by heating together in a small saucepan and reducing until it thickens slightly and becomes syrupy.  
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  When the cake is cooked, remove from oven.  
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  Pour hot syrup over cake when warm.  
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  Cake will keep for a while in the fridge and improves with time.  
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  Serve with thick yoghurt and decorate with chopped pistachios.