Greek · Dessert
Semolina Syrup Cake
A lightened Greek revani-style semolina cake, soaked in a honey-lemon syrup and finished with toasted walnuts, built to keep the soaked-sponge character of the original while landing well under a typical slice's calorie load.
$1
12 minsPrep
24 minsCook
56 minsTotal
EasyLevel
Nutrition per serving
250Calories
7.6gProtein
9.3gFat
35gCarbs
13.3gSugar
1.6gFiber
266mgSodium
58mgChol
1.7gSat Fat
128mgPotassium
89mgCalcium
1.1mgIron
0.2mcgVitamin B12
3.9mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Ouzo
local
Greek Coffee (Elliniko)
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 175°C and lightly oil a 10cm round cake tin, lining the base with a small circle of baking paper.
2
In a bowl whisk the egg with the sugar until pale, then beat in the yogurt, vegetable oil and orange zest.
3
Sift the semolina, self-rising flour, baking powder and cinnamon over the wet mixture and fold gently until just combined and no dry streaks remain.
4
Pour the batter into the prepared tin, level the top, and bake for 22-25 minutes until golden and a skewer inserted in the centre comes out clean.
5
While the cake bakes, warm the water, honey and lemon juice in a small pan over low heat, stirring until the honey dissolves; do not boil.
6
As soon as the cake comes out of the oven, prick the top all over with a skewer and spoon the warm syrup slowly over the hot cake, letting it absorb fully.
7
Leave the cake to cool and soak in the tin for at least 20 minutes before turning out.
8
Scatter the toasted chopped walnuts over the top just before slicing and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.2 oz35g fine semolina
- 0.7 oz20g self rising flour
- 1.4 oz40g greek yogurt
- 5/85/8 eggs, beaten (30g)
- 0.4 oz12g sugar white
- 0.3 oz8g vegetable oil
- 0.1 oz3g baking powder
- 0.4 oz10g zested orange
- 0 oz1g cinnamon ground
- 1.6 oz45g water
- 0.5 oz14g honey
- 0.2 oz6g lemon juice
- 0.3 oz8g chopped, toasted walnut
