Greek Yogurt Cake with Raisin Syrup

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




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

Questions & Replies

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  1. 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
  2. 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!


Since April 2008, I have been a vegetarian. I dont eat creatures...that's the easiest way to put it! :D I still eat a small amount of dairy, but not very much. I have been missing around here for a while, and hope to poke my head in a bit more often from now on... I hope you enjoy my recipes...
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