This is a refreshing and easy cake with Greek strained yogurt. Although it can be eaten warm straight from the oven, it is best eaten when it is cold.
Wet ingredients | ||
Eggs | 5 | |
Sugar | 400 Gram ((400ml)) | |
Zest of lemon | 1 | |
Pure vanilla extract | 1 Teaspoon | |
Greek strained yogurt | 500 Gram | |
Dry ingredients | ||
Fine semolina | 400 Gram ((500ml)) | |
Chopped almonds | 50 Gram ((1/2 cup)) | |
Baking powder | 1 Tablespoon | |
Salt | 1 Pinch | |
For the syrup | ||
Water | 175 Milliliter | |
Sugar | 300 Milliliter | |
Thin lemon peel strips | 3 |
GETTING READY
1. Preheat oven to 350 degree F or 180 degree C.
2. Butter a 30cm diameter and 5cm deep baking dish. Sprinkle 1 tablespoon of semolina and completely coat. Set aside.
MAKING
3. In a bowl, beat egg, sugar and lemon zest. Add the vanilla and yogurt. Beat until well mixed.
4. In another bowl, combine semolina, almonds, vanilla, baking powder and salt. Mix well.
5. Combine the wet and dry ingredients and mix well.
6. Pour the mixture into the prepared baking dish and bake for 30 minutes.
For Syrup:
7. In a saucepan, combine lemon peel, water, and sugar. Stir to combine, bring to a boil and simmer for 5 minutes or until the mixture reduces into a syrup.
FINALIZING
8. Slice the cake and pour the syrup over it while still in the oven dish.
SERVING
9. Serve and enjoy!
Serving size
Calories 640Calories from Fat 70
% Daily Value*
Total Fat 8 g12.3%
Saturated Fat 2 g10%
Trans Fat 0 g
Cholesterol
Sodium 243 mg10.13%
Total Carbohydrates 129 g43%
Dietary Fiber 3 g12%
Sugars 90 g
Protein 16 g32%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet