Sticky Greek Lemon And Yoghurt Cake Recipe

Sticky Greek Lemon and Yoghurt Cake

From wrigggit 16 years ago

A lovely summery Greek cake which is great served with Greek yoghurt and roasted pistachios scattered on top.

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

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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

wrigggit Perth, Australia

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Reviewed by 3 people

What a nice recipe for this cake....similar to my version. I love this cake!

greekgirrrl in Long Island loved it
yummy! sticky goodness

jett2whit in Union City loved it