The Semolina and Yogurt Cake is a dessert with dominant component the pure sheep's yoghurt, the one with the crust on top, which gives it a distinctive flavor. The coarse semolina, used for the preparation of, makes it fluffy and gives it a grainy texture. The ingredients are what remind us similar desserts like Ravani or Samali.
It is tasty and aromatic with a light syrupy texture without being flooded in the syrup. You can combine it with ice cream.
Yours!
It is tasty and aromatic with a light syrupy texture without being flooded in the syrup. You can combine it with ice cream.
Yours!
| work: 20′ | time: 1h:00′ | easy: |
Ingredients (16 pieces)
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Separate the yolks from the whites and put them in two separate medium bowls. In the bowl with the yolks, add sugar and beat vigorously. |
In an electric mixer, beat the egg whites to a stiff meringue and set aside for later. |
In the yolk mixture, add the softened butter and beat well for 4'-5' to pale and swollen. |
Add the yogurt, grated almonds, the baking powder, zest of lemon and semolina. Mix to incorporate. |
With a spatula incorporate in small doses the meringue, stirring gently from top to bottom without violent movements. |
Finally dissolve the baking soda into the brandy and add to the mixture. Mix gently. |
Pour it into well greased and floured oven pan dimensions ~24×30cm (9.4×11.8in). Spread the surface with a spatula. Bake in preheated oven at 170°C (338°F, Gas:3.5) in air for 40'-45' until cooked and golden brown. |
Syrup
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While the Semolina and Yogurt Cake is baked prepare a light syrup. Boil all the ingredients together for 5'-6'. Leave aside to cool. |
Remove the ovenproof dish from the oven and place it up on a rack. Cut into square pieces… |
… and splash it all over with warm syrup. Allow to stand for a while to absorb it, and serve with ice cream. |
Zambia Sifaki
