Syrup desserts with nuts and semolina are synonymous with Greek cooking. Traditionally they can be quite dense and rich with the rich sugar syrup soaking into the cake. Modern times call for some adjustments. This is a lighter more delicate and less sweet version of this wonderful Greek classic. So grab a second piece because it’s alright to do so. Syrup here is not the sole star of the show as you would find in the traditional versions of this cake. Rather, the aroma of cinnamon and lemon is the star with the sweetness being the undertone.
Semolina and Yoghurt Cake
Browsing through the ingredients you will see that there’s less butter and less sugar. What gives this cake it’s wonderful delicate flavour and texture is the right proportion of semolina, almond meal and lemon. As well, greater care is taken when incorporating the egg white to yield that delicate, lighter texture.
100g butter softened
1/3cuo olive oil
1/2 cup castor sugar
3 egg yolks
3 egg whites
3/4 cup greek thick yoghurt
150g ( 1 cup ) Fine Semolina
150g almond meal
100g plain flour
1 tspns baking powder
3 tbspns lemon juice
Lemon zest of 2 lemons
1 tbspn Flaked almonds
100 g sugar
1 cinnamon stick
1 tspn lemon rind
Juice of half a lemon
Beat egg whites until stiff peaks form
Beat the butter, olive oil, lemon zest and sugar together, until they are light and fluffy.
Add the yolks one at a time, alternating with a little of the juice. Beat until well incorporated.
Sift the flour, almond meal, semolina and baking powder.
Fold the flour mixture into the butter mixture.
Lastly gently fold the stiff egg whites into the batter until just mixed through.
Line tour 20cm baking tin.
Pour batter into lined tin.
Sprinkle flaked almonds
Bake in fan forced oven for 50 minutes at 180 degrees Celsius.
Now each oven will vary how much heat it’s and bits and how efficient it is so do keep an eye on it.
Pour the syrup ingredients into a small saucepan and simmer gently for twenty minutes. Allow to reduce a little but not by half as you normally would.
Pour cold cake with the hot syrup.