Friday, August 5, 2011

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:
Heat oven to 180oC
Beat butter and sugar until pale and creamy.
Gradually add eggs, one at a time, beating after each one till fully mixed. 
Add lemon zest and beat.
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 in flour mixture
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.










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