Recipes
Ρεβανί με λεμόνι και γιαούρτι
It's never too cold for cake…..especially a greedy sticky wedge of this!!
Cake ingredients::
250g butter, softened
200g caster sugar
4 free range eggs
zest of 2 lemons
250g fine semolina
150g almond meal
100g organic plain unbleached flour
2 tsp baking powder
150g plain Greek yoghurt
3 tbsp lemon juice
For the syrup::
150g sugar
2 tbsp honey
250ml water
1 cinnamon stick
For the topping::
300ml thickened cream
3 heaped Tblsp Greek yoghurt
A handful of roasted flaked almonds
Method::
For the cake::
Pre-heat oven to 170C.
Beat the butter and sugar together until pale and creamy.
Gradually add the eggs, one at a time, beating after each one, then add the zest and beat until combined.
In a separate bowl, mix together the semolina, flour and baking powder.
Add the almond meal.
Gently fold the mix through the egg mixture.
Add the yoghurt and lemon juice and continue to gently fold until combined.
Pour into a well greased 20cm baking tin and bake in the oven for about 50-55 minutes or until golden brown and a skewer comes out clean when inserted in the middle.
For the syrup::
Meanwhile, make the syrup.
Bring the sugar, honey, water and cinnamon to the boil.
Bring to simmer for a few minutes then remove from the heat.
Remove the cake from the oven and allow to cool slightly before ladling over the hot syrup, a little at a time.
To serve::
Beat the cream until soft peaks form.
Fold in the yoghurt.
Spoon generous dollops of the yoghurt cream on top of cake, scatter roasted flaked almonds and serve.
-
Sticky Lemon & Greek Yoghurt Cake (Revani)
Ρεβανί με λεμόνι και γιαούρτι
It’s never too cold for cake…..especially a greedy sticky wedge of this!!
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Chestnut & chocolate cups with Metaxa
OMG!!!….I could eat ALL of these in one sitting!!
Go and grab yourselves a handful of chestnuts, NOW….chestnuts are in season and they’re looking spunky @ your local green grocer. Spooned into Greek coffee cups, these decadent sweeties even look like Greek coffee!!…