I was watching Jamie Does….Athens, and having visited some of the Greek islands it was like reliving and revisiting cracking holidays I have had in the past. He made this decadent cake and I had to try it. It’s very luxurious and rich, a great treat and wonderful if you’re expecting company. I served it with Greek yoghurt and red grapes halved. Jamie served it with Greek yoghurt and strawberries but whichever you fancy.
It’s really easy as you just place all the ingredients in a bowl, give it a good mix and place it in the oven…….genius!
Thanks again Jamie for another wonderful recipe, keep them coming!! 😃
Makes 12 slices
- 5 Eggs
- 225g Greek Yoghurt
- 225g Caster Sugar
- 75g Ground Almonds
- 150g Self Raising Flour, sieved
- 200g Semolina
- 200ml Olive Oil
- Zest 1 Lemon
- Zest 1 Orange
For the Syrup Glaze
- 150g Pistachio Nuts, crushed, but with some left whole
- 125ml Honey
- Juice of 1 Lemon
- Juice of 1 Orange
Preheat the oven to 180degrees. Grease an oven proof dish, approximately 18cm, with a little olive oil and dust lightly with flour, this will ensure the dish is non-stick. You are best not using a non-stick dish as the dish you cook it in is the same one you cut and serve it in.
Lightly beat the eggs and place the eggs, Greek yoghurt, caster sugar, ground almonds, self raising flour, semolina, olive oil and the zest of the lemon and orange in a mixing bowl and mix thoroughly until well combined. Place in the pre-oiled dish and bake for 30mins.
When cooked through, cool in the dish for an hour.
In a small saucepan, heat the honey and juice of a lemon and an orange, along with the crushed pistachio nuts.
Prick the cake all over with a knife and then pour the warm syrup over the top. Spread it evenly so all the cake is well covered and absorbs the syrup evenly.
Allow time for it to absorb all the syrup and then serve with Greek yoghurt and fruit. Alternatively, you could use different nuts too, I might try pine nuts, think that might be a good match too. Enjoy!