Ingredients:

• 400g fine semolina
• 400g sugar
• 500g Greek strained yogurt
• 5 eggs
• 50g of almonds finely chopped
• 2 vanilla essences
• 1 tbsp baking powder
• Zest from 1 lemon
• Pinch of salt = to 1/8 of a tsp

For the syrup:

• 350g water
• 300g sugar
• 1 tbsp of lemon juice
• 3 thin strips of lemon peel

Method:

• Put the eggs, sugar and grated peel in a bowl and beat well with a blender or with a hand whisk.
• Add the yogurt and beat well until it is well mixed.
• Set aside 1 tbsp of semolina and put the rest in a bowl and add the almonds, vanilla, baking powder, salt and mix well.
• Add this mixture to the yoghurt mixture and mix well.
• Take an oven dish of about 12 inches in diameter and 2 inches deep or a round cake form, butter or oil it and sprinkle all over the 1 tbsp of semolina you have previously set aside.
• Put the mixture in the dish and bake in a preheated oven at 350 degrees Fahrenheit or 180 degrees Celsius for 30 minutes or until the cake has a golden brown color.
• In the meantime prepare the syrup by boiling all the syrup ingredients for 5 minutes or until the sugar is melted.
• Remove from the oven and make cuts with a knife in serving pieces but not to the bottom of the cake.
• Pour the syrup over it making sure it goes everywhere on the cake and the cuts.
• Remember that the cake should be hot when you do this and the syrup warm.
• Let it stand for about an hour or two to cool down and absorb the syrup.
• Although Cake me Lemoni kai Yiaourti (Greek Lemon & Yogurt Cake) can be eaten warm straight out of the oven, it is best eaten cold with a cup of coffee.
• Cake meLemoni kai Yiaourti (Greek Lemon & Yogurt Cake), is refreshing and easy to prepare, is not only for the summer months, but for any time of the year prepared with Greek Strained Yogurt.