Filled Yogurt Cake With Lemon Ouzo Syrup Recipes

LEMON YOGURT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
• Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
• Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
• When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
• For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

GREEK YOGURT CAKE WITH RAISIN SYRUP

Steps:

• 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!