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Almond and Yoghurt Syrup Cake
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Almond and Yoghurt Syrup Cake
- Preparation time: 15 minutes
- Cooking time: 25 plus cooling
Makes: 12 diamonds or squares
Ingredients
- 225g granulated sugar
- 50ml vegetable oil
- 3 large eggs
- 200g natural yoghurt
- 150g fine semolina
- 50g ground almonds
- 150g plain flour
- 1 tsp baking powder
- 1 lemon, zest finely grated
- 12 whole blanched almonds
- Syrup
- 3 strips lemon zest
- 225g granulated sugar
- 4 tbsp clear honey
- 1 tbsp brandy (optional)
Method
- Preheat the oven to 180°C/gas 4. Lightly grease a rectangular cake tin, about 28 x 18cm.
- In a large bowl, beat the sugar with the oil, eggs, yoghurt, semolina and ground almonds. Sift in the flour with the baking powder. Add the lemon zest and gently mix in with a spatula. Pour the batter into the tin and level the surface. Put the blanched almonds evenly on the mixture, so each piece of baked cake will end up with an almond on top. Bake for 25 minutes or until golden, risen and shrinking away from the sides of the tin.
- Meanwhile, make the syrup. Put 300ml water in a heavy-based pan and add the sugar, honey and lemon zest. On a low heat, stir until the sugar dissolves. Increase the heat and boil rapidly for 10-12 minutes until you have a thin syrup. Stir in the brandy, if using, and discard the lemon zest.
- While the cake is still hot, cut into diamonds or squares and pour over the hot syrup. Cool completely before removing from the tin. Keep at room temperature in an airtight container.
Comments
This recipe was first published in November 2002.
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