In high school we had cake Fridays and we would eat cake during the last spell of the week. I think we should make that a thing at Uni. This modest recipe has a beautiful pairing of ingredients with a sweet lemon syrup soaked through the sponge of the cake. It’s the kind of slice that’s perfect with a cup of tea.
Ingredients
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup Greek yoghurt
- 1 cup + 1/3 cup sugar
- 3 eggs
- 2 medium lemons
- 1/2 teaspoon vanilla essence
- 1/2 cup vegetable oil
- Slivered almonds
Method
- Preheat oven to 180C on bake. Grease a cake tin and dust with flour.
- Sift together the flour, baking powder, and salt into medium bowl.
- In another large bowl, add the yogurt, one cup of sugar, the vanilla, and the eggs. Grate the rind of one lemon into this bowl and whisk the ingredients together until smooth.
- Slowly whisk the dry ingredients into the wet ingredients. Using a spatula, fold the vegetable oil into the batter.
- Pour the batter into the cake tin, and sprinkle slivered almonds on top of the batter.
- Bake for about 30-40 minutes, or until a knife poked into it comes out clean.
- To make the syrup, squeeze the juice of two lemons into a saucepan and lightly simmer it before adding 1/3 cup sugar. Stir until the sugar is dissolved. Take it off the heat.
- When the cake is done, allow to cool before drizzling the syrup over for it to soak into the cake.