This is a refreshing and easy cake with Greek strained yoghurt. Although it can be eaten warm straight from the oven, it is best eaten when it is cold.<br /><br /><br />Ingredients<br /><br />500 ml (400g) fine semolina<br />400 mL (400g) sugar<br />500g Greek strained yoghurt<br />5 eggs<br />50g (1/2 cup) chopped almonds<br />1 tsp (5 ml) pure vanilla extract<br />1 Tbsp (15 mL) baking powder<br />Grated peel from 1 lemon<br />Pinch of salt<br /><br />For the syrup<br />175 mL water<br />300 mL sugar<br />3 thin strips of lemon peel<br /><br /><br />Method:<br />Preheat oven to 350ºF (180ºC)<br /><br />Butter a 30cm diameter and 5cm deep baking dish; sprinkle 1 tbsp of the semolina and completely coat.<br />Beat the eggs, sugar and grated peel in a bowl. Add the vanilla and yogourt then beat until it is well mixed.<br />In another bowl mix together the semolina, almonds, vanilla, baking powder and salt.<br /><br />Combine the wet & dry and mix well.<br /><br />Pour the mixture into the prepared baking dish and bake for 30 minutes.<br /><br />In the meantime prepare the syrup by boiling all the syrup ingredients for 5 minutes.<br /><br />When the cake has baked, cut it into portions while still in the oven dish and pour the syrup over it.<br /><br />The cake must be hot when you do this and the syrup still warm.
