Almond, honey and yogurt cake

Almond, honey and yogurt cake

How to Cook Cakes
Peter Cassidy

This cake can be made up to 3 days in advance and stored, well wrapped, in an airtight container. Try adding chopped dried apricots or other nuts to the mixture, such as pistachios or toasted hazelnuts, or add rosewater or orange flower water to the syrup for a Middle Eastern flavour. The cake is particularly delicious served warm with Greek yoghurt. You will need a 20cm round cake tin.


Quantity Ingredient
oil, to grease
170g unsalted butter, softened
170g caster sugar
2 eggs
1 extra yolk, at room temperature
100g fine semolina
100g plain flour
50g ground almonds
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
3 tablespoons honey
170g greek yoghurt

For the syrup

Quantity Ingredient
1 lemon
120g caster sugar
100ml water
1 tablespoon honey


  1. Heat the oven to 180°C. Oil the cake tin, line the base with a disc of greaseproof paper, then lightly brush with a little more oil, including the sides.
  2. Put the butter and sugar in a medium bowl and cream together until light and fluffy, using an electric whisk or wooden spoon.
  3. Break the eggs and extra yolk into a small bowl and beat lightly, using a fork, until broken up. Gradually beat the eggs into the creamed mixture, making sure each addition of egg is incorporated before adding the next.
  4. Sift the semolina, flour, ground almonds, baking powder and salt over the surface and fold into the creamed mixture, using a large metal spoon or spatula. Fold in the vanilla, honey and yoghurt. The batter should be quite thick.
  5. Pour the mixture into the prepared tin and bake in the middle of the oven for 45–55 minutes, or until rich golden brown, and a skewer inserted into the centre comes out clean, or with only a few moist crumbs clinging to it.
  6. Meanwhile, to prepare the syrup, finely grate the lemon zest. Bring the sugar, water, honey and lemon zest to a simmer in a small saucepan. Reduce by half, to create a viscous syrup.
  7. Once the cake is cooked, remove it from the oven and, while still warm, prick the sponge a few times, right through to the base, using a skewer. Pour over two thirds of the syrup and leave to cool in the tin for 20 minutes.
  8. Transfer the cake to a serving plate and pour the remaining syrup over the top just before serving.
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