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 to has inflated. |
 Add the yogurt, almond ground, 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. |
Author Zambia G. Sifaki
