July 03, 2014

Greek Lemon Cake

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When I am in Greece I have a mini slice of this cake with some fresh yogurt everyday for breakfast (followed by some watermelon) and it keeps me going until lunch time. It is deliciously tangy and sweet and moist and like any delicious local Greek treat it has a couple of secrets...

It has olive oil instead of butter and also some yogurt which makes it light and not as heavy as full fat cakes and even more tasty (and maybe even a little bit good for you with all that fresh extra extra virgin olive oil!)

You will need..

225g Olive oil
175g Total Greek yogurt
175g Caster sugar
3 Eggs
175g Self raising flour

for the syrup...

juice of one lemon and a table spoon of caster sugar with a splash of water.

for the glaze..

Juice of two lemons and 120g icing sugar.

Start by weighing out all of your ingredients into a mixing bowl. I tend to set my bowl onto the scales and weigh everything into it - this saves on the washing up and makes it seem a whole lot easier than constantly weighing everything out separately. 

Pre-heat your oven to 180c

Fold all of your ingredients together...



Pour into a greased and lined cake tin.



Bake for 40 mins 


Poke holes all over your cake and then pour over your syrup (lemon juice and caster sugar) and leave it to soak into the cake - this adds to its moisture and sweetness. 


Then add your glaze - this can be a bit messy! But makes your cake even more tasty and beautifully shiny. 




You really want your cake swimming in sticky tangy syrup.


Serve with some fresh yogurt and enjoy for breakfast (or dessert!)


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