Greek Yogurt Cake With Raisin Syrup - cooking recipe

Ingredients

For the Raisin Syrup
1/2 cup raisins
3 fluid ounces brandy
1 fluid ounce ouzo
3 fluid ounces lemon juice
15 fluid ounces water
1 cup sugar
For the Cake
4 eggs, separated
1/3 cup superfine sugar
1/4 cup honey
9 ounces all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2 lemons, finely grated rind of
3 ounces unsalted butter, melted then cooled
400 ml Greek yogurt

Preparation

For the raisin syrup: Take a glass bowl and submerge the raisins in the brandy and ouzo overnight.
After soaking, take a pan and heat the raisins and the brandy-ouzo syrup with the lemon juice, water and sugar.
Bring the mixture to a boil and then allow it to simmer for approximately 15 minutes.
Set syrup aside to cool.
For the cake: Preheat your oven to 350 degrees F.
Take out a 9 inch cake pan, and lightly grease and flour it.
Then, take your egg yolks and beat them with the superfine sugar and honey until they are pale and very creamy.
Take your flour, baking powder and salt and sift together into a large bowl, and then stir in your egg mixture.
Next stir in your lemon rind and then the melted butter and yogurt.
Make sure all is combined very well.
Now, whisk your egg whites to form stiff peaks, and stir one third of them into the cake batter.
After that, GENTLY fold in the rest of the whisked egg whites.
Pour the batter into the cake pan, and bake for 35 minutes in your preheated oven.
Remove from oven and then drizzle some of the raisin syrup over the cake and allow it to soak into the cake.
To serve, slice the cake and serve with the poached raisins and more of the raisin syrup.
ENJOY!