Rose-Water Yoghurt Cake

Recipe from: 9/5/2005 12:00:00 AM

Ingredients 11
Servings 10
Time 20

Ingredients

  • 150
    g
    butter, melted and cooled
  • 50
    g
    fresh white breadcrumbs
  • 500
    ml
    full-cream Greek yoghurt
  • 4
    large eggs
  • 10
    ml
    grated lemon zest
  • 700
    g
    sugar
  • 20
    ml
    baking powder
  • 500
    g
    semolina
  • 20
    ml
    lemon juice
  • 20
    ml
    rose-water
  • 20
    rose petals, to decorate
 

Method

45
 
Oven temperature: 180°C

1. Grease a rectangular 25 x 35cm cake tin or ovenproof dish with 25ml of the butter. Sprinkle the breadcrumbs over the base of the tin and set aside.
2. Pour the yoghurt into a large mixing bowl and whisk in the eggs, lemon zest and 200g of the sugar. Add the rest of the butter to the yoghurt mixture and stir until the sugar has dissolved.
3. Mix the baking powder and semolina, and stir into the yoghurt mixture. Spoon the mixture into the prepared cake tin and bake in a preheated oven for 45 minutes, or until set.
4. Meanwhile, pour 750ml water into a saucepan and add the remaining sugar. Bring to the boil, then boil rapidly, uncovered for five minutes. Remove from the heat and add the lemon juice and rose-water.
5. Remove the cake from the oven and leave to cool for two minutes, then gradually pour the syrup over the cake, allowing it to soak in. Leave to cool before cutting into squares. Decorate each square with rose petals.

 

Read more on: bake  |  dairy
 

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