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