Greek yoghurt cake with granadilla syrup

A pot of softly whipped cream served alongside will make this a very special teatime treat indeed.
 
recipe, bake, cake, yoghurt, granadilla, dessert
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Recipe from: 21 January 2016
Preparation time: 15 min
Cooking time: 55 min
 
 

Ingredients

 
  • 80
    ml
    flavourless vegetable oil
  • 2
    extra large whole eggs
  • 200
    g
    Greek yoghurt
  • 140
    g
    castor sugar
  • zest of 1 lemon
  • 2
    Tbs
    lemon juice
  • 1
    tsp
    vanilla extract
  • 170
    g
    self raising flour
  • 60
    g
    semolina
  • `50
    g
    ground almonds
  • 1
    tsp
    baking powder
  • pinch of salt
  • GRANADILLA SYRUP:
  • 100
    g
    castor sugar
  • 125
    ml
    water
  • 60
    ml
    freshly squeezed lemon juice
  • 125
    ml
    fresh granadilla pulp
Servings: Change Serving
 
 

Method

 

Preheat the oven to 180º C.

Grease or spray a bundt tin with  non-stick cooking spray. In a large jug, whisk together the oil, eggs, yoghurt, lemon juice, zest and  vanilla extract. Use a balloon whisk to ensure the ingredients are well combined.

In a separate bowl, sift together the flour, semolina, ground almonds, baking powder and salt. Tip the unsifted ground almonds into the flour. Pour the wet ingredients into the sifted flour and mix until the batter is smooth. Pour into the greased tin and bake for about 40 – 45 minutes. The baking time will depend on the depth of your bundt tin, so check for doneness after 35-40 minutes.

Set the cake aside to cool in the tin for at least 10 minutes before carefully turning out. If the cake is too hot, it will stick to the base of the tin and you’ll loose the defined scallop shape.

In the meanwhile, make the granadilla syrup. Place all the syrup ingredients in a small sauce pan and bring up to the boil. Boil on quite a high heat to reduce the liquid. If you’re using fresh granadilla pulp, skim any foam or scum off the top as the syrup bubbles away. Reduce down by half until slightly thick and syrupy. Brush the sides of the warm cake with the syrup and slowly pour the remainder over the top of the cake. Serve at room temperature with whipped cream or mascarpone.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.

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Read more on: yoghurt  |  recipe  |  dessert  |  bake  |  cake
 

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