- 400g fine semolina
- 400g sugar
- 500g Greek strained yogurt
- 5 eggs
- 50g of almonds finely chopped
- 2 vanilla essences
- 1 tbsp baking powder
- Zest from 1 lemon
- Pinch of salt = to 1/8 of a tsp
For the syrup:
- 350g water
- 300g sugar
- 1 tbsp of lemon juice
- 3 thin strips of lemon peel
- Put the eggs, sugar and grated peel in a bowl and beat well with a blender or with a hand whisk.
- Add the yogurt and beat well until it is well mixed.
- Set aside 1 tbsp of semolina and put the rest in a bowl and add the almonds, vanilla, baking powder, salt and mix well.
- Add this mixture to the yoghurt mixture and mix well.
- Take an oven dish of about 12 inches in diameter and 2 inches deep or a round cake form, butter or oil it and sprinkle all over the 1 tbsp of semolina you have previously set aside.
- Put the mixture in the dish and bake in a preheated oven at 350 degrees Fahrenheit or 180 degrees Celsius for 30 minutes or until the cake has a golden brown color.
- In the meantime prepare the syrup by boiling all the syrup ingredients for 5 minutes or until the sugar is melted.
- Remove from the oven and make cuts with a knife in serving pieces but not to the bottom of the cake.
- Pour the syrup over it making sure it goes everywhere on the cake and the cuts.
- Remember that the cake should be hot when you do this and the syrup warm.
- Let it stand for about an hour or two to cool down and absorb the syrup.
- Although Cake me Lemoni kai Yiaourti (Greek Lemon & Yogurt Cake) can be eaten warm straight out of the oven, it is best eaten cold with a cup of coffee.
- Cake meLemoni kai Yiaourti (Greek Lemon & Yogurt Cake), is refreshing and easy to prepare, is not only for the summer months, but for any time of the year prepared with Greek Strained Yogurt.