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The ingredients needed to cook Yoghurt cake with syrup:
- Take 1/2 kg sugar
- Use 1/2 kg butter
- Take 5 eggs
- Provide 600 g sheep's milk yoghurt
- Use 1/2 tsp vanilla
- Take zest of one large lemon
- Prepare 2 tbsp brandy
- You need 1 tsp baking soda
- Prepare 1 tsp baking powder
- Provide 800 g coarse semolina
- Provide slivered almonds or whipping cream for garnishing
- Prepare For the syrup
- Take 1 kg sugar
- Prepare 4 cups water
- Provide 1/2 tsp vanilla
Steps to make Yoghurt cake with syrup:
- Syrup Prepare the syrup earlier on, even on the previous day so when you use it it should be completely cold. You don't have to boil it for long, a couple of minutes should do it, because you don't want it to thicken.
- Cream the butter with the sugar until fluffy (if you use clarified butter it gets even better).
- Add the eggs one by one and then, little by little the yoghurt with their skin.
- Then add the spices and finally, lowering the speed, add the semolina little by little into which you have already mixed the baking soda and the baking powder.
- Pour into a buttered tray of 40 cm and bake in a preheated oven at 180°C, for about 45 minutes to one hour, depending on your oven.
- When you remove it from the oven, while it is still piping hot, pour the syrup over it that should be completely cold, sprinkle with plenty of roasted slivered almonds and let it cool thoroughly before you cut it.
These divine lime and yoghurt mini bundt cakes are the perfect balance of tart and sweet. Drizzled with a sticky elderflower syrup, they make the ultimate dessert for entertaining guests at a high tea. Because the cake is soaked in syrup, you can make it well ahead and just whip it out when you're ready to serve. An easy, light cake that pairs well with any seasonal fruits! Beat the yoghurt with the sugar, then add the butter, semolina, vanilla and baking powder.
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