November 7, 2012


125 g soft butter
150 g sugar
finely grated lemon peel
4 big eggs
200 g semolina
2 tsp. baking powder
150 g grounded almonds
180 g raisins
180 g yogurt

200 g sugar
250 ml fresh lemon juice
125 ml honey

1. Preheat the oven to 180 degrees Celsius. Line pan  (20 cm) with paper.

2. In a bowl, mix butter with sugar and lemon zest till light and fluffy, add the eggs, mix well.

3. Slowly mix in semolina, baking powder and almonds, then raisins and yogurt.

4. Spoon the mixture into the pan. Bake for 35-40 min till the top is crunchy and firm. Let it rest for 10 min in the pan, then take it out the pan and let it cool down for 1 hour.

5. Make the syrup: slowly warm up the sugar, honey and lemon juice for 5-10 min till it forms syrup.

6. Prick the cake with toothpick and brush in the syrup. Serve with whipped cream.

P.S. I like this cake because of the texture that the semolina gives it! Try, it is nice!

Enjoy, K.

recipe from “Kūkas” by M. Neri


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