Greek Yogurt Cake With Raisin Syrup Recipe

Name: Greek Yogurt Cake With Raisin Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Raisin Syrup; 1/2 cup raisins; 3 fluid ounces brandy; 1 fluid ounce ouzo; 3 fluid ounces lemon juice; 15 fluid ounces water; 1 cup sugar; For the Cake; 4 eggs, separated; 1/3 cup superfine sugar; 1/4 cup honey; 9 ounces all-purpose flour; 1 tablespoon baking powder; 1/4 teaspoon salt; 2 lemons, finely grated rind of; 3 ounces unsalted butter, melted then cooled; 400 ml Greek yogurt

Servings: persons

For the Raisin Syrup
1/2 cup raisins
3 fluid ounces brandy
1 fluid ounce ouzo
3 fluid ounces lemon juice
15 fluid ounces water
1 cup sugar
For the Cake
4 eggs, separated
1/3 cup superfine sugar
1/4 cup honey
9 ounces all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2 lemons, finely grated rind of
3 ounces unsalted butter, melted then cooled
400 ml Greek yogurt

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

968

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the Raisin Syrup, 1/2 cup raisins, 3 fluid ounces brandy, 1 fluid ounce ouzo, and more.

Yes, Greek Yogurt Cake With Raisin Syrup falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Greek Yogurt Cake With Raisin Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions