This Greek yogurt and semolina cake offers a delightfully light and fluffy texture, enriched with the bright zest of lemon and a touch of vanilla. Egg-free and subtly sweetened, it features a moist crumb thanks to a flavorful syrup infused with lemon and cinnamon. This cake is not only easy to make but also wonderfully aromatic, making it a perfect treat for any occasion.
Why You’ll Love This: The combination of yogurt and semolina creates a unique texture that is both satisfying and light. The absence of eggs makes this cake a great option for those with dietary restrictions or preferences. The lemon zest and vanilla provide a refreshing flavor that pairs beautifully with the rich, syrupy finish, ensuring each bite is as enticing as the last.
Perfect Occasion: This cake is ideal for afternoon tea, brunch, or as a special dessert after a family dinner. It’s also perfect for gatherings where you might need a dessert that caters to various dietary needs without compromising on flavor.
Ingredients:
- For the Cake:
- 350g Greek yogurt
- 150g sugar
- 1 teaspoon baking soda
- Zest of one lemon
- 1 teaspoon vanilla extract
- 150 ml water
- 425g semolina
- 50g melted butter
- 1 shot of rum
- For the Syrup:
- 100g sugar
- 100ml water
- Lemon peel
- Cinnamon sticks to taste
Instructions:
- Prepare the Cake Batter:
- In a large mixing bowl, combine the Greek yogurt and sugar.
- Add the grated lemon zest, vanilla extract, and baking soda, mixing well.
- Gradually incorporate the water and semolina, adding the semolina in two batches to ensure smooth mixing.
- Stir in the rum and melted butter. Mix until everything is well combined.
- Let the mixture rest in the refrigerator for about 1.5 hours.
- Bake the Cake:
- Preheat your oven to 356°F (180°C).
- Pour the batter into a greased 22cm square baking dish to ensure a thick layer.
- Smooth the surface with a wet spoon.
- Bake in the preheated oven for 20 minutes, then remove and score the top lightly with a knife.
- Return to the oven and bake for another 20 minutes, turning on the broiler for the last 5 minutes to achieve a golden top.
- Prepare the Syrup:
- While the cake is baking, prepare the syrup by combining the sugar, water, lemon peel, and cinnamon in a small saucepan.
- Bring to a boil, then reduce the heat and let simmer until the sugar is completely dissolved and the syrup is slightly thickened.
- Finish the Cake:
- Once the cake is baked, pour the hot syrup over the warm cake, allowing it to soak in and glaze the surface.
- Let the cake absorb the syrup and cool before serving.
Enjoy this Greek yogurt and semolina cake, a delightful dessert that brings together the best of light, airy textures and rich, zesty flavors, making it a sure crowd-pleaser.
