|I even even dusted off my Mums most Greek looking table cloth for this pic. This is a good cake UHG|
Here’s a delicious little something you can make while the lemons are ‘lemoning’ (as they are in South Africa at the moment).
Seeing as my last blog was about how to make yoghurt, I thought it timely that this recipe has yoghurt in it and is delicious served with a lavish dollop of it.
This recipe has been on a grubby sheet of paper that somehow, unlike my keys, refuses to get chucked or lost. After posting consecutive lemon and yogurt blogs I decided: that’s it, I’m going to make this bloody cake and if it’s any good, I’ll write it up and toss the skanky piece of paper once and for all. So I followed Chef Brigitte Hafner’s ‘Sticky Greek Lemon and Yoghurt Cake’ and the result was a delectably sinful cake.
|Shiny, moist and rustic, too warm still…. patience UHG|
It was so yummy that I made it few times in quick succession and tweaked it a little every time. Not because I thought I was cleverer than Chef Brigitte, but because I didn’t always have the necessary ingredients at hand. I ran out of butter once, so used olive oil as a top up. This made our Greek cake all the more Greeky. I don’t have Grand Marinier, but do have my homemade Limoncello, so in that went. Another time I roughly ground whole almonds, coz there was no more almond meal about: this gave the cake a more rustic look and a pleasing texture. I must say that I was rather happy with the net result of these enforced tweaks, so this is my take on a jolly good recipe.
WHAT YOU NEED
For the cake
150g butter, soft
100ml olive oil
200g castor sugar
Zest of 2 lemons
250g fine semolina flour
150g ground almonds
100g plain flour
2 tsp baking powder
3 tbsp lemon juice
For the syrup
2 tbsp honey
1 stick cinnamon
1 or 2 tots of limoncello (depending on how boozy you feel)
WHAT TO DO
Pre-heat the oven to 170°C (if you have got a fan turn it off or if you can’t, pop a bowl of water into the oven to stop the cake from drying out). Beat butter and castor sugar until pale and creamy, now mix in the olive oil. Gradually add the eggs in one at a time until they are fully incorporated, then mix in the zest.
In another bowl sift in the semolina, the flour and baking powder. Add the ground almonds and gently mix these dry ingredients. Fold the dry mix through the egg mix, then fold in the yoghurt and the lemon juice. Pour the batter into a well-greased baking tin (about 20cm). Pop into the oven for 50-55 mins or until golden brown and a skewer comes out clean when stabbed in the middle.
Meanwhile, get going on the syrup. Bring sugar, honey, water and cinnamon to the boil. Let it simmer for a few minutes, add the limoncello and remove from the heat.
Take cake out the oven and let it cool slightly before carefully ladling over the hot syrup. Serve with a creamy mound of yoghurt.
Now that I have finally written up this recipe, I’m going crumple up that ugly piece of paper that has been lowering the tone of my kitchen and ‘basketball’ it into the bin, first go I hope…
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