Greek Sponge Cake

Name: Greek Sponge Cake
Yield: 12 servings
Cuisine: American
Ingredients: 5 Eggs; 200 ml Olive Oil; 1 Lemon Zest; 225 grams Greek Yogurt; 225 grams Caster Sugar; 200 grams Semolina; 150 grams Plain Flour; 75 grams Ground Almonds; 1 tsp Baking Powder; 1 Juice of Lemon; 50 ml Honey

Enroz @cook_2806637

Greek Sponge Cake

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Ingredients

12 servings

5Eggs
200 mlOlive Oil
1Lemon Zest
225 gramsGreek Yogurt
225 gramsCaster Sugar
200 gramsSemolina
150 gramsPlain Flour
75 gramsGround Almonds
1 tspBaking Powder
1Juice of Lemon
50 mlHoney

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Steps

1

Pre heat oven @ gas mark 5 or 180c. Put the lemon (now zested) and the honey to one side to make the syrup topping later.
2

Mix all the other ingredients together in a large bowl until smooth & creamy.
3

Add to a medium ceramic or glass baking dish (around 20 by 30 cm), rather than a cake tin.
4

Place in the oven for 30-35 minutes until to top have risen slightly in the centre and the colour is light golden brown.
5

Leave to cool for an hour.
6

With a sharp knife, poke lots of hole in the top of the cake, ready to add the lemon and honey.
7

Add the lemon juice and honey in a small pan and heat until the honey has melted with the lemon into a warm liquid. Take a tea spoon and add this to the cake top to give a glaze which will seep into the sponge.
8

Leave for another hour before eating so that the syrup can seep into the sponge.