Oil/butter (to grease)
170g unsalted butter
3 eggs (two full and one yolk)
100g fine semolina
100g plain flour
50g Ground almonds
1 tsp baking powder
A pinch of salt
1 tsp vanilla extract
170g Greek Yogurt
120g caster sugar
Pre heat the oven to 180 degrees/gas mark 4 and grease the tin.
Mix the butter and the sugar in a bowl and cream together until light and fluffy using an electric whisk (or a wooden spoon if your arms are strong!)
Break the eggs and the extra yolk into a separate bowl and beat lightly using a fork. Gradually beat the eggs into the creamed mixture.
Sift the semolina, flour, ground almonds, baking powder and salt over the surface and fold into the creamed mixture using a large metal spoon or spatula. Fold in the vanilla, honey and yogurt. By this point, the batter should be rather thick.
Pour the mixture into the prepared tin and bake in the oven for 45-55minutes, or until Ruch golden brown. To heck if the insides are done, insert a skewer and make sure it comes out clean or with full crumbs.
Finely grate the lemon zest. Bring the sugar, water, honey and lemon zest to a simmer. Keep on the boil until it has reduced in half into a syrupy liquid.
When the cake has cooked, prick the sponge a few times using a skewer, right through to the base. Let the cake cool and then pour 2/3 of the syrup over the cake.
Transfer to a serving plate and pour the rest of the syrup onto just before serving!
Should you fancy a twist on this dish, why not add in some chopped died apricots, or nuts such as pistachios or hazelnuts. If you’d like your cake to have more of a middle eastern flavour, add in some rosewater or orange flower water… and it works perfectly with a dollop of Greek yogurt!
Don't have an hour to bake? Why not try our banana bread recipe? A quick fix for that sweet tooth?