Cake me Lemoni kai Yiaourti (Greek Lemon & Yogurt Cake)

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~ Ingredients: ~ 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 (Conversions) 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. ~ Good luck and enjoy.