Yiaourtini (Greek yogurt cake with lemon and chamomile syrup)

Name: Yiaourtini (Greek yogurt cake with lemon and chamomile syrup)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 12
Cuisine: Greek recipes
Ingredients: 200g unsalted butter, softened, plus extra to grease; 100g plain flour; 1 tsp baking powder; 150g granulated sugar; 5 medium eggs, separated, at room temperature; 1 tsp finely grated lemon zest; 1 tsp vanilla extract; 200g greek yogurt; 100g fine semolina (see intro); Vanilla ice cream to serve (optional); For the syrup; 3 tbsp lemon juice; 3-4 pared strips lemon zest, avoiding the white bitter pith; 200g granulated sugar; 1½ tbsp dried chamomile (or empty the contents of 4-5 chamomile teabags); Specialist kit; 20cm silicone Bundt cake mould

Portion size: Serves 12
Prep time 20 min. Cook time 1 hour
Difficulty: easy

Vegetarian

Carolina Doriti

Chef and cookbook author

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This traditional recipe for yiaourtini (Greek yogurt cake with lemon and chamomile syrup) by Greek chef Carolina Doriti makes a special end to a meal or a great celebration cake.

Recipe origins: “A Greek island with an incredible cuisine is Lesvos, known for its fantastic local products such as olive oil, olives, ouzo, seafood and dairy products – particularly their lovely cheeses and fantastic sheep’s milk yogurt,” says Carolina. “Yogurt is used in many local recipes, from sauces and dips to wonderful desserts such as this traditional cake called yiaourtini, named after yiaourti, the Greek word for yogurt, and made with a mixture of flour and fine semolina, which absorbs syrup better and faster. If you can’t get hold of semolina, replace it with plain flour.”
Delicious drizzle cake: “After the cake is baked, it’s drizzled with syrup infused with lemon and chamomile, both of which grow abundantly on Lesvos. I use a silicone Bundt cake mould because it’s easier to add the syrup to the cake without the risk of it sticking to the mould.”
Feed a crowd: the cake serves 12, making it ideal for a larger gathering (or enjoying throughout the week from the cake tin).

Recipe taken from The Greek Islands Cookbook by Carolina Doriti (Murdoch Books £20) and tested by the delicious. food team. Love the creamy, tangy taste of yogurt? Try this lemon, thyme and yogurt cake next.

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Ingredients

200g unsalted butter, softened, plus extra to grease
100g plain flour
1 tsp baking powder
150g granulated sugar
5 medium eggs, separated, at room temperature
1 tsp finely grated lemon zest
1 tsp vanilla extract
200g greek yogurt
100g fine semolina (see intro)
Vanilla ice cream to serve (optional)

For the syrup

3 tbsp lemon juice
3-4 pared strips lemon zest, avoiding the white bitter pith
200g granulated sugar
1½ tbsp dried chamomile (or empty the contents of 4-5 chamomile teabags)

Specialist kit

20cm silicone Bundt cake mould

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Method

Begin by making the syrup so it has time to cool. Put all the ingredients in a saucepan over a medium heat with 250ml water. Gently simmer for 5-6 minutes, stirring occasionally, until the sugar has dissolved. Remove from the heat and let the syrup stand, covered, for 10 minutes, before straining through a fine sieve and leaving it to cool to room temperature.
Grease the base and sides of the cake mould with a little butter. Heat the oven to 180°C/160°C fan/gas 4. Sift the flour, baking powder and a pinch of salt into a mixing bowl. In a separate bowl, beat the egg whites with an electric whisk until they form stiff peaks (that don’t flop over when you lift out the beaters).
In a third bowl, beat the 200g butter and the 150g sugar together using a balloon whisk until pale and creamy. Add the egg yolks, one at a time, whisking well after each addition. Stir in the grated lemon zest, vanilla and yogurt, then gently fold in the whisked egg whites with a silicone spatula. Mixing gently, gradually sprinkle in the flour mixture, followed by the semolina, then pour the batter into the cake mould, giving it a little shake to distribute the batter evenly.
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Bake the cake for 50-60 minutes or until golden brown. A skewer pushed into the centre should come out clean to confirm it’s ready. Drizzle the syrup over the cake while it’s still hot and in the mould, ensuring it’s evenly distributed. Once all the syrup has been added, let the cake cool completely before removing it from the mould and transferring to a serving plate. Serve with vanilla ice cream, if you like.