Little lemon–yoghurt cakes

Little lemon–yoghurt cakes

By
From
New Middle Eastern Food
Makes
12 small cakes
Photographer
Mark Roper

These moist, tangy cakes are delicious on their own with a cup of coffee, or served with a big blob of thick cream and some fresh berries.

Ingredients

Quantity Ingredient
250g unsalted butter, softened
200g caster sugar
4 teaspoons lemon zest
4 eggs
50g plain flour
2 teaspoons baking powder
250g fine semolina
200g ground almonds
6 tablespoons lemon juice
120g natural yoghurt

Syrup

Quantity Ingredient
250ml lemon juice
175g caster sugar
1/2 tablespoon brandy

Method

  1. Preheat the oven to 180ºC. Thoroughly grease two large six-hole muffin tins or twelve 10 cm rectangular mini-loaf tins.
  2. Cream together the butter, sugar and lemon zest until the mixture is pale and smooth. Beat in the eggs, one by one, ensuring each one is completely incorporated before adding the next. Sift the flour and baking powder over the top, add the semolina and ground almonds and gently fold in. Then mix in the lemon juice and yoghurt.
  3. Pour the mixture into the prepared tins so they are two-thirds full. Bake for 20–30 minutes, or until the cakes are firm to the touch and golden brown.
  4. While the cakes are cooking, combine the lemon juice, sugar and brandy in a small pan and bring to the boil. Reduce the heat and simmer for 5 minutes. Remove the cakes from the oven and pierce them all over with a skewer. Pour the syrup over the hot cakes and allow it to soak in. Leave to cool in the tins before turning out. The cakes will keep well in an airtight container for 2–3 days.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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