Yogurt and lemon syrup cake

This cake is sublime served warm with thick, fresh cream.
yogurt and lemon syrup cake
1H 15M



1.Position oven shelves; preheat oven to moderate. Grease 20cm baba pan.
2.Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating well between additions.
3.Transfer mixture to large bowl; using wooden spoon stir in coconut, almond meal and juice, then flour and yogurt. Spoon mixture into prepared pan; spread evenly with plastic spatula.
4.Bake cake in moderate oven about 50 minutes. Stand cake 5 minutes then turn onto wire rack over tray.
5.Meanwhile, using vegetable peeler, remove rind from lemon; slice rind finely. Squeeze juice from lemon; you need ¼ cup (60ml) juice.
6.Combine rind, juice, the water, honey and cardamom in small saucepan; stir over heat, without boiling, until honey melts. Bring to a boil; reduce heat then simmer, uncovered, 5 minutes. Using slotted spoon, carefully remove and discard cardamom.
7.Pour hot syrup over hot cake.

Bruising cardamom pods with the flat side of a knife helps release the flavour into the syrup. When grating or peeling citrus rind, avoid the bitter white pith. Instead of a knife, use your citrus zester to finely shred rind. Any syrup that drips onto the tray should be poured back over the cake. Lime, mandarin or orange juice and rind can be substituted for lemon. Wedges of cake can be warmed for about 30 seconds on HIGH (100%) in the microwave oven. You can bake this cake in a deep 20cm-round cake pan which has been greased, and the base of which has been lined with baking paper. Bake in a moderate oven for 1 hour 10 minutes.


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