Syrup desserts with nuts and semolina are synonymous with Greek cooking.
- 100 gm almonds, coarsely chopped
- 5 eggs, separated
- 220 gm caster sugar (1 cup)
- 300 gm coarse semolina
- 260 gm Greek-style yoghurt, plus extra to serve
- Finely grated rind of ½ lemon and ½ orange
- 80 gm butter, melted
- For dusting: plain flour (substitute with semolina for a flourless version)
- To serve: 2 tbsp toasted sesame seeds
- 300 gm caster sugar
- Juice and thinly peeled rind of 1 lemon and 1 orange
- 1Preheat oven to 160C. Scatter almonds on a tray and roast until golden (5-10 minutes), then set aside.
- 2Beat yolks and half the sugar in an electric mixer until pale (5 minutes). Combine semolina and 180ml hot water in a bowl, stir through yoghurt and rinds and add to yolk mixture. Beat to combine, stand to rest (5-10 minutes), then stir through melted butter.
- 3Whisk eggwhites with a pinch of sugar in an electric mixer until soft peaks form. Whisking continuously, gradually add remaining sugar and whisk until mixture is smooth and glossy. Fold into semolina mixture, pour into a buttered and floured 23cm-square cake tin lined with baking paper, smooth top and bake until cake is golden and centre springs back when lightly touched (45 minutes-1 hour). Cool in tin for 20 minutes, then turn out onto a platter and pierce all over with a skewer.
- 4Meanwhile, for citrus syrup, bring sugar, juices, rinds and 175ml water to the boil in a saucepan, stirring to dissolve sugar. Ladle over cake and stand until syrup is absorbed (10-15 minutes). Scatter over almonds and sesame seeds and serve with extra yoghurt.