This picture probably looks a lot like my photos of other baked goods I’ve posted here – yellow. And yes, I do have an obsession with lemon.
I need to improve my photography and presentation skills, ahem.
However, don’t let that deter you from trying this easy to make cake I found in a Greek cookbook I bought years ago.
- 1/2 cup/ 125g butter, softened
- 1/4 cup/ 175g caster (superfine) sugar
- Zest of 1 lemon
- 4 eggs
- 1 cup/ 8 oz/ 250g fine farina (semolina, cream of wheat)
- 2 tsp/ 10g baking powder
- 1 cup/ 8 oz/ 250g ground almonds
- 1 cup/ 8 oz/ 250g raisins
- 1/2 cup/ 4 oz/ 125g flaked almonds
- 1 scant cup/ 7 oz/ 200g yogurt
- 1 cup/ 8 oz/ 250g caster (superfine) sugar
- 1/2 cup/ 4fl oz/ 250ml lemon juice
- 1/2 cup/ 4 fl oz/ 250ml honey
- 1 cup/ 8 oz 250 ml whipping cream, to serve
- Preheat oven to 350°F/ 180°C.
- Grease an 8in/ 20cm cake pan, and line with paper.
- In a large bowl, combine butter, sugar and lemon zest. Using an electric beater, cream butter, sugar and zest until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Fold in semolina, baking powder and ground almonds. Add raisins, almonds and yogurt, light fold in.
- Pour mixture into prepared cake pan and bake for 35-45 minutes (or until cake is lightly browned on top).
- To make the syrup, combine sugar, lemon juice and honey in a small saucepan. Cook on a low heat for 15-20 minutes, or the liquid thickens into a syrup.
- Using a metal skewer, poke holes in the cake at regular intervals. Cook syrup slightly, then pour over the cake so that it absorbs the syrup. Serve with whipped cream.
- I made the cake without the raisins (my husband doesn't like them) and flaked almonds (I don't like them), but the cake tastes awesome anyway. Oh, and neither of us like whipped cream either. Yeah, when do I ever follow a recipe to the T?
Right before writing this, I ate the cake after taking the photo above, with a cup of hot tea. Ahem.
Make it and enjoy!
Want to come over for tea?