Greek Yogurt Cake With Syrup | Akis Petretzikis

By Akis Petretzikis · 75 min

Ingredients

Instructions

1. In a saucepan, combine the sugar, water, lemon halves, geranium leaves and honey, then set over medium heat.
2. Once the mixture boils and the sugar has dissolved, take the pan off the heat and let the syrup cool.
3. Preheat the oven to 170°C (340°F), fan setting.
4. In a mixer bowl, beat the eggs, sugar, vanilla powder, nutmeg and lemon zest with the whisk attachment for 3-4 minutes, until fluffy.
5. Add the butter and yogurt and mix.
6. In a separate bowl, combine the flour, baking powder and salt, then add to the mixer bowl and beat for a few seconds, just until the flour is incorporated.
7. Pour the batter into a buttered and floured 30 cm baking pan and bake for 40-50 minutes.
8. Pour the cold syrup over the hot cake with a ladle.
9. Let the cake rest for about 1 hour so it cools and absorbs the syrup.

Summarized from Akis Petretzikis's video. Watch it for the details.

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