Sticky Lemon & Greek Yoghurt Cake (Revani)

Ρεβανί

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.