Yoghurt and Lemon Syrup Cake

Yoghurt and Lemon Syrup Cake

By George Calombaris
Selected by “Nerd Consultant” Calvin

This is a cake from one of my favourite chefs. Modern Greek pioneere and Masterchef Australia judge George Calombaris. Now I loved his cookbooks and I would say if you’re willing to put the effort in to import them or you ever find yourself in Australia pick them up. If like me you enjoy Greek food this is one for you. Plus it’s really easy one and good for the weekend.


Ingredients

125 g unsalted butter, soften
250 g golden caster sugar
2 free-range eggs
280 g natural thick Greek Yoghurt (I recommend Total Greek Yoghurt)
1 teaspoon vanilla extract
zest of 2 lemons
60 ml lemon juice
400 g self-raising flour
½ teaspoon Bicarbonate of soda

For the Syrup

220 g Caster Sugar
250 ml water
80 ml lemon juice
2 lemons sliced thinly width ways


Method

  1. Preheat the fan forced oven to 180°C  (200°C conventional ) and grease a 23cm cake tin with baking paper

  2. Cream the butter and sugar in an electric mixer until light and fluffy, add the eggs one at a time til there mixed in well. Add the yoghurt, Vanilla Lemon zest and juice and mix well. Gently fold in the flour and bicarbonate of soda with a flexible spatula

  3. Spoon the batter into the prepared cake tin, smooth out the mixture and bake for 45 minutes or until the cake is cooked through (use the skewer test)

  4. For syrup simply place all the ingredients in a small saucepan over a low heat. Stir with a wooden spoon to dissolve the sugar then leave on simmer for 10 minutes then take off the heat

  5. Take the cake out the oven and poke a few holes in it with a skewer to allow the syrup to get in better

  6. Pour over the syrup, soften lemons and all, and leave it for a few minutes to cool down then remove from the cake tin and serve up. plus if you can get the leftovers in an airtight container it will last a week.

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