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1
For the raisin syrup: Take a glass bowl and submerge the raisins in the brandy and ouzo overnight.
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2
After soaking, take a pan and heat the raisins and the brandy-ouzo syrup with the lemon juice, water and sugar.
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3
Bring the mixture to a boil and then allow it to simmer for approximately 15 minutes.
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4
Set syrup aside to cool.
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5
For the cake: Preheat your oven to 350 degrees F.
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6
Take out a 9 inch cake pan, and lightly grease and flour it.
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7
Then, take your egg yolks and beat them with the superfine sugar and honey until they are pale and very creamy.
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8
Take your flour, baking powder and salt and sift together into a large bowl, and then stir in your egg mixture.
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9
Next stir in your lemon rind and then the melted butter and yogurt.
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10
Make sure all is combined very well.
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11
Now, whisk your egg whites to form stiff peaks, and stir one third of them into the cake batter.
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12
After that, GENTLY fold in the rest of the whisked egg whites.
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13
Pour the batter into the cake pan, and bake for 35 minutes in your preheated oven.
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14
Remove from oven and then drizzle some of the raisin syrup over the cake and allow it to soak into the cake.
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15
To serve, slice the cake and serve with the poached raisins and more of the raisin syrup.
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16
ENJOY!
