The Olive and the Caper: Adventures in Greek Cooking
Yogurt Cake with Ouzo-Lemon Syrup
Page 520
Cuisine: Greek | Course Type: Cakes
View photos (1)Tags: challenge
Recipe Reviews
Probably the cake is excellent on its own. With the syrup added, it was toothachingly sweet, even though I reduced the sugar in the syrup. Nice taste, but ...
Queezle_Sister from Salt Lake City, UT
This simple cake is simply delicious. The cake itself is straight forward - creamed butter and sugar, four eggs (separated), 1C yogurt, flour, baking powder, and lemon zest. The egg whites are beating to stiff peaks and folded in at the end. The instructions call for coarsely chopped lemon zest. I don't like biting into big pieces of lemon peel, and so I used the larger of my two microplane graters. This bakes in a 10-inch springform pan, and is to be inverted onto a plate, and then saturated with this delightful syrup.
I do not own a large cake plate, so just used the bottom of the springform pan (no cake inversion). This was a mistake! The syrup doesn't soak into the top crust as it would have through the cake's bottom. I added a bunch of holes (fork), which helped. This was an unusual and delicious cake!
This cake tasted better the second day -- the syrup had permeated deeper and mellowed. I also served it with whipped cream - mascarpone, which was an excellent counterpoint to the cake's sour-sweet flavor.
(edited 26th February 2013) (0) comment (2) useful
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