Greek Yogurt Cake with Raisin Syrup

Recipe by love4culinary
READY IN: 55mins
YIELD: 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!