Recipe by: © Copyright, Annabel Langbein Media
Syrup cakes are popular in Greece and for good reason - they are never heavy and the syrup makes them so moreish. With almonds to top, it's one delish slice.
- ¾ cup self-raising flour
- 1 tsp baking powder
- ½ cup semolina
- 1 cup almond meal
- 125 g unsalted butter
- 1 cup caster sugar
- finely grated zest of 1 lemon
- finely grated zest of ½ orange
- 1 tsp vanilla essence
- 3 eggs, at room temperature
- 60 ml lemon juice
- 12 - 16 peeled whole almonds, to garnish
Lemon anise syrup
- 1 ½ cups water
- 2 cups sugar
- peeled rind of 3 lemons, no pith
- 6 cardamom pods
- 1 vanilla pod
- 3 whole star anise
- Preheat oven to 180°C. Grease a 23cm spring-form cake tin. Combine flour, baking powder, semolina and ground almonds in a mixing bowl. In another bowl beat butter and sugar together until creamy. Beat in zests and vanilla. Add eggs one at a time, beating well after each addition.
- Stir in half the flour mixture then the lemon juice. Stir in the remaining flour mixture until evenly combined.
- Pour mixture into the prepared tin, top with almonds and bake for 30-35 minutes until a skewer comes out clean.
- While the cake is baking, make the syrup. Place all ingredients in a pot and bring to a simmer, stirring to dissolve sugar. Boil until syrupy, about 10 minutes. Cool and strain into a clean jar or bottle.
- Brush ¼ cup of lemon anise syrup over hot cake. Serve with crème fraîche or whipped cream on the side.
This useful syrup keeps for months in the fridge and makes a great garnish for a wedge of cake or tart.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||7.4 g|
|Total carbohydrates||81.4 g|
|- Sugars||63.1 g|
|Dietary fibre||3.0 g|