Lemon-Soaked Yogurt Cake
Ingredients
- Ingredients
- 500 grams sugar
- 1 pc Cinnamon stick (about 4 cm)
- 1 lemon (juice)
- 125 grams butter
- 500 grams Yogurt (0.1% fat)
- 4 eggs
- 1 Vanilla bean (split)
- 1 tsp grated Orange peel
- 1 packet Baking powder
- 500 grams Semolina flour
- butter (for the mold)
- Semolina flour (for the mold)
- 50 grams Shredded coconut
Preparation steps
In a saucepan boil 400 grams sugar with the cinnamon stick and 750 ml (approximately ) of water over high heat. Boil 5 minutes. Strain the lemon juice through a fine-meshed sieve into the saucepan. Stir and let cool.
Preheat the oven to 180°C (approximately 350°F). Melt the butter in a small pan and let cool. Pour the yogurt into a mixing bowl and stir in the eggs, 100 grams (approximately ) of sugar, orange zest and the melted butter. Scrape the vanilla bean seeds into the yogurt mixture and whisk until the sugar has dissolved.
Mix together the baking soda and the flour and stir into the yogurt mixture. Butter a 10-inch square cake pan and sprinkle with the semolina. Bake until golden brown and a wooden pick inserted in the center of the cake comes out clean.
Cool the cake briefly, then soak gradually with all of the cooled sugar syrup.
Cool the cake completely, cut the cake into 5-6 cm (approximately 2 - 21/2-inch) squares. Sprinkle the pieces with coconut and serve on a cake plate.
