Greek Yogurt Cake with Raisin Syrup

Total Time
Prep 20 mins
Cook 35 mins

This is a FABULOUS greek cake. You wont regret making this one ;) Time to cook does not include overnight soaking of raisins.

Ingredients Nutrition


  1. For the raisin syrup: Take a glass bowl and submerge the raisins in the brandy and ouzo overnight.
  2. After soaking, take a pan and heat the raisins and the brandy-ouzo syrup with the lemon juice, water and sugar.
  3. Bring the mixture to a boil and then allow it to simmer for approximately 15 minutes.
  4. Set syrup aside to cool.
  5. For the cake: Preheat your oven to 350 degrees F.
  6. Take out a 9 inch cake pan, and lightly grease and flour it.
  7. Then, take your egg yolks and beat them with the superfine sugar and honey until they are pale and very creamy.
  8. Take your flour, baking powder and salt and sift together into a large bowl, and then stir in your egg mixture.
  9. Next stir in your lemon rind and then the melted butter and yogurt.
  10. Make sure all is combined very well.
  11. Now, whisk your egg whites to form stiff peaks, and stir one third of them into the cake batter.
  12. After that, GENTLY fold in the rest of the whisked egg whites.
  13. Pour the batter into the cake pan, and bake for 35 minutes in your preheated oven.
  14. Remove from oven and then drizzle some of the raisin syrup over the cake and allow it to soak into the cake.
  15. To serve, slice the cake and serve with the poached raisins and more of the raisin syrup.
  16. ENJOY!


Most Helpful

this cake was very light and tangy , I added 2 once of fresh orange juice and some orange rind it is very good and easy to make

lydiaburka January 03, 2008

This cake is delicious and the raisin syrup is absolutely phenomenal. I do believe the balance between the amount of flour and the amount of baking powder is not quite right--there is a slightly too-prominent taste of the baking powder. I believe that the addition of a bit more flour might resolve this. The texture of the cake is lovely and smooth. I made mine in a bundt pan and it rose very high in the oven and then sank as it cooled--still a very pretty presentation. Thanks, Angela!

Chef Kate January 10, 2006

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