Sticky lemon-yoghurt cake

Sticky lemon-yoghurt cake

By
From
Arabesque
Photographer
William Meppem

This moist tangy cake is delicious on its own with a cup of coffee, or served with a big blob of King Island cream and some fresh berries.

Ingredients

Quantity Ingredient
250g butter
200g caster sugar
4 teaspoons lemon zest
4 eggs
50g plain flour
2 teaspoons baking powder
250g fine semolina
200g ground almonds
6 tablespoons lemon juice
120g plain yoghurt

Syrup

Quantity Ingredient
1 cup lemon juice
175g caster sugar
1/2 tablespoon brandy

Method

  1. Cream together the butter, sugar and lemon zest until the mixture is pale and smooth. Then beat in the eggs, one by one, ensuring each one is completely incorporated before adding the next. Sift the flour and baking powder over the top, and gently fold in with the semolina and ground almonds. Then mix in the lemon juice and yoghurt. Pour the mixture into a well-greased 20 cm spring-form tin, and bake in a preheated 170°C oven for 50–60 minutes, or when the cake is firm to the touch and golden-brown.
  2. Combine the lemon juice, sugar and brandy in a small pan and bring them to the boil. Reduce the heat and simmer for 5 minutes to make syrup.
  3. Remove the cake from the oven and pierce it all over with a skewer. Pour the syrup over the hot cake and allow it to soak in. The cake will keep well in an airtight containers for 3–4 days.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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