Greek Yoghurt Cake with Honey Syrup
This is an easy cake to make and results in a firm, easy-to-cut cake which keeps well. Many Greek cakes use fine semolina, made from ground durum wheat, which means they can soak up a lot of syrup. It’s a goodie for Father’s Day.
Inroduction
About this Recipe
By: Sheridan Rogers
The syrup I’ve used is just a guide, but I recommend you use leatherwood honey as it has a distinctive floral aroma and taste. Wattleseed can be difficult to find, so you could substitute cardamom seeds or lemon zest. Orange blossom water or rosewater are other options. Create your own: the combinations are endless and endlessly surprising.
The syrup can be poured over the cake whilst in the tin but this can make it difficult to remove. The finish will be better if it is brushed or spooned over the cake.
Ingredients
Serves 12
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300g fine semolina
- 170g self-raising flour, sifted
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1 tsp baking powder
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210g caster sugar
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225ml vegetable oil
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375g thick Greek-style natural yoghurt
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3 organic or free range eggs, beaten
Syrup:
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250ml water
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150ml honey, preferably leatherwood
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2 tsp wattleseed (or finely grated lemon zest)
Preheat oven to 190degC. Grease a 23cm kugelhopf tin (fluted tin with a hole in the middle).
In a large bowl, combine the dry ingredients. Make a well in the centre.
In another bowl, combine the the oil, yoghurt and eggs. Pour into the well. Using a wooden spoon, gradually draw in the dry ingredients from the sides and beat until smooth. Pour mixture into prepared tin, spread out evenly, and bake 45 – 50 minutes or until a skewer inserted in the middle comes out clean.
Meanwhile make the syrup: combine all ingredients in a pan and simmer for five minutes. Let cool.
Turn cake out onto a cake rack over a plate while still warm and spoon over the syrup. Leave to soak for 24 hours, spooning syrup over from time to time so that it is all absorbed.
Decorate with crystallized mimosa (optional).